Roasted Chili Chicken


Roasted Chicken Chili

Yield:  6-8 servings 
Author Chef Tiffany Blackmon


  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • ½ cup bell pepper chopped
  • 2 cloves garlic minced
  • 1 deli roasted chicken or turkey skinned and boned, cut into bite-sized pieces
  • 2, 15- ounce cans cannellini beans rinsed and drained
  • 2 cups commercial salsa
  • 2 cups chicken broth
  • 1 cup frozen whole kernel corn
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Kosher salt
  • Toppings: shredded cheddar cheese sour cream, chopped cilantro


  • Heat oil in a Dutch oven over medium-high heat.  Sauté onion and bell pepper until tender, about 4-5 minutes.  Add garlic and cook an additional minute.  Stir in chicken, beans and remaining ingredients.  Cover and simmer on low, approximately 30 minutes or until hot.
  • Serve with your favorite toppings.


Tiffy’s Tips: Canned beans can become overcooked and mushy so add the last 30 minutes of cooking time.

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