Rating: 5 stars
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Save time by making this chicken chili with smoked chicken from your favorite barbecue restaurant, or use a barbecue-flavored rotisserie chicken from your local supermarket.

Recipe by Southern Living October 2007

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Credit: Jennifer Davick

Recipe Summary test

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Yield:
Makes 9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

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  • *1 1/2 cups low-sodium chicken broth may be substituted.

  • Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.

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