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Yield
8 servings (serving size: 1 cup chili, 1 tablespoon cheese, and 1 tablespoon sour cream)

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add Chicken Stock, beans, and tomatoes; bring to a boil. Reduce heat to medium-low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream.

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