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Chicken Chili

This recipe is always good to make ahead and keep individual portions in the freezer for a quick lunch (or even breakfast!!) I have always been a big fan of red chili, however I have come to love the white chicken chili as a great alternative~and its different enough that it could be considered a southwestern chicken soup ???? With all the ingredients I want and nothing I do not, this just makes a perfect meal.  Enjoy!!

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Chicken Chili
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  • 2 whole chicken breasts-ground  ***If I am going to eat this without freezing I prefer shredded chicken***
  • 2 boneless chicken thighs-ground
  • 1 bunch kale-rinsed and trimmed of the main stalk
  • 2 stalks of celery-diced
  • 3 mushrooms (I use cremini)-diced
  • 1 large yellow onion-diced
  • 4 garlic cloves-minced
  • 1 poblano pepper-diced
  • 1 small can of green chilis
  • cheese for topping/sour cream/green onion
  • 1 TBS cumin
  • 2-1/2 tbs. ancho chili powder
  • 1 tsp onion powder
  • 4 cups homemade chicken stock
  • 1/4 cup cream cheese
  • 1/2 tsp. cayenne
  • salt to taste
  • oil for browning veggies/chicken


  1. Brown your chicken in dutch oven or large skillet using ghee or oil of your choice. 
  2. Remove chicken and set aside. 
  3. Add veggies to pan and brown in 1 tbs. of your ancho and/or chili powder, salt ~pepper and your garlic the last minute so as not to burn. 
  4. Return chicken back to pan and add remaining ingredients and stir, bring to a boil and then to a gentle simmer. 
  5. To serve make sure you have plenty of sharp cheddar cheese and green onion or sour cream. ***In our family we always have chili with stalks of celery   Enjoy


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Additional Information

7 Day Meal Plan

Day 3, Lunch


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