Chicken Chili

This is our first Reader Recipe. It comes from Katie’s sister, Faera. We first had this at Faera’s house when she made it for us. We were so impressed that we asked for the recipe and have now made it ourselves. It is a wonderful recipe and makes 8 servings so there is enough for a couple of meals as well as some to freeze if you have a small family like us, or plenty for larger families. Don’t let the ingredient list scare you away! It’s not very difficult if you prepare everything in advance and the results are worth it!


  • 1 1/2 lb ground and/ or cubed chicken
  • 1 lb Spicy chicken sausage, chorizo or buffalo
  • 1 Onion (Chopped), small to medium
  • 2 yellow or orange bell pepper
  • 2 jalapenos, minced
  • 6 Cloves Garlic (Minced)
  • 1 Tbsp cumin
  • 2 Tsps ground coriander
  • 1/2 Tsp ground white pepper
  • 1 Tsp salt
  • 1 Tbsp adobo powder
  • 1 Cup milk, 2%
  • 1 Cup Water
  • 1 Can rotel tomatoes, lime & cilantro
  • 1 Can petite diced tomatoes with juice
  • 8 Ounces Chicken Broth
  • 1 Can white shoepeg corn, 14 oz, drained
  • 1 Can green chilis, small can
  • 8 Ounces Plain yogurt
  • 1 Tbsp sugar
  • 1/4 Cup cream
  • 3 Scallions (Chopped on angle)
  • 1 bunch cilantro
  • 4 Ounces monterey jack cheese
  • 1/2 Cup sour cream


  1. Sauté onion, bell pepper, jalapeños, and garlic together until translucent and soft.
  2. Remove to plate.
  3. Sauté meats together in 1 tbsp olive oil.
  4. Add spices to meat.
  5. Once spices are stirred in, add milk, broth, canned tomatoes, corn, chilis, yogurt, and 1 c water to stockpot.
  6. Add sautéd vegetables back to pot.
  7. Stir in sugar.
  8. Cook uncovered on medium to medium low heat for 1 to 1.5 hours.
  9. Before serving, taste and season appropriately.
  10. Stir in cream and 1 tbsp cilantro and heat through for approximately 10 minutes.
  11. Ladle into bowls and top with cilantro, scallions, sour cream and cheese.

Well, as I said above, this is a WONDERFUL recipe. It makes a delicious spicy chili. If you don’t like spicy things, you probably want to modify this a bit, as the end result is not mild. I think it’s a nice spiciness, although we might try it with mild sausage next time and see how that turns out. It is different than beef chili and it is hard to describe the flavor. I say just make it for yourself and see how you like it! (It could also be halved if you don’t want to make 8 servings.)

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2 Responses to Chicken Chili

  1. Pingback: Sassy Turkey Burgers | A New Recipe Each Week

  2. Pingback: Our Favorite Recipes: 2011 | A New Recipe Each Week

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