Chicken Chili … a Family Favorite

Last Updated on March 21, 2018

Here is our family’s favorite chili—a real winner for fall nights!

Chicken Chili

3-4  chicken breasts

1-2 cups of chicken broth

1, 14-ounce can of navy beans

1, 14-ounce can of fire roasted diced tomatoes

1 package of McCormick white chili seasoning or taco seasoning

In a large pot, cook chicken breasts in 2-3 cups of water until done and tender; remove from heat and shred the meat. Set aside 2 cups of the broth for use later. Mix un-drained navy beans in pot with shredded chicken. Add drained fire roasted tomatoes. Stir in chili seasoning or taco seasoning. Add 1 -2 cups of the broth to desired consistency. Cook over low-medium heat until hot and bubbly. Stir often to avoid sticking.

Serve with various garnishes: corn chips, cheddar cheese, sour cream, avocado chunks. Makes 4-5 regular servings.

Enjoy! And be sure to share your favorite fall recipes in the comments section.

Karen Loritts

Karen Loritts has served alongside her pastor husband in ministry for over three decades as a teacher, mentor and international speaker. She served as the keynote speaker for the True Woman conferences held by Revive Our Hearts. Karen is a mom to four and a grandmother of 8 who continues to host Grandparent Camp each summer in her home. She is a Founding member of a community outreach program that gives away thousands of dollars each year to those in need who are working towards a better future. Karen has been a mom for 40 years and she and Crawford have been married for 42 years.