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.

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  1. Fixed this tonight for my sick girls. Easy on the stomach. Not a quick meal, but it’s fairly low maintenance.
    Easy Chicken-n-Rice Soup
    2 bone-in chicken breasts, skin removed
    Boil for at least 1 hour in 2 qts. of water. The longer they cook the easier they are to debone. Remove chicken from pot, cool, and chop. Return to pot.
    2 carrots, diced
    2-3 stalks celery, chopped
    Salt and pepper, to taste
    Bring back to boil. Cook for 10 minutes. Add one cup uncooked rice. Simmer for 15 minutes or until rice is tender. May need more water and salt before serving. For a richer flavor, add 1-2 boullion cubes, but be careful, this adds salt.