Jennifer Davick
Prep Time
15 Mins
Cook Time
1 Hour 15 Mins
Makes 9 cups

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Ratings & Reviews

KatrinaH's Review

October 06, 2012
This was delicious! I did make a few adjustments: I added 1 pound of ground turkey and two jalapeno peppers and sauteed along with the veggies. I used a bottle and a half of Abita Purple Haze beer, half of a can of yellow and white shoepeg corn and I added a teaspoon of cocoa powder, cayenne and chili pepper and salt and pepper to taste. Served with corn bread and suggested garnish.. yum!!

enzamatic's Review

December 05, 2008
Made this chili for a teacher appreciation lunch at school, and ended up with lots of requests for the recipe, which I was happy to provide as it was new to me! I used cans of Kroger mixed beans (black, pinto kidney), a roasted bbq chicken from the deli, and put the lime juice directly in the chili. Outstanding!

acath2195's Review

October 03, 2010
This was a delicious chili. It was pretty simple to make (especially if you use the rotisserie chicken). Hint: Look for the McCormick spice packet in the bean aisle of your local grocery. . . not the spice aisle). I would definitely make it again. I used Heineken for the beer and felt like it was a good complement for the chili.

prairierosetwo's Review

October 31, 2013
My family loved it! My husband wasn't too happy I used his last beer, but he soon got over it. I'll double the recipe next time for leftovers.

PattyHingham's Review

October 12, 2010
This is a delicious chili that I have made several times. It is somewhat spicy but not overly so, easy to make, and keeps well for a couple of days. Good for family or an informal gathering like a football game viewing party. Make sure to have plenty of the toppings on hand as they complement the chili well. I use low fat greek yoghurt in place of the sour cream and it is delicious!

ashjam's Review

January 19, 2010
mmmm...mmmm good!!! what else can I say...

susanmcgee's Review

December 15, 2011
Made this, exactly as directed, for a Chili Cook-Off. It was on the spicy side, and I like spicy. I didn't win 1st, 2nd, or 3rd, but my Mexican girlfriend said pot #7 was one of her favorites of the table. So I'd say it's a winner.

EmRem24's Review

December 08, 2008
Pretty easy! I substituted with things I already had: chipotles in adobo sauce instead of poblano, green bell pepper instead of red, Rotel instead of chili-style tomatoes, kidney beans instead of navy. I also added corn. It was super spicy, but delicious!

laurencarroll's Review

December 14, 2011
This chili is easy but unique and delicious. I substituted one can of corn for the navy beans and garnished with cilantro and sour cream. Yum! On a side note, it was a little too spicy for the children.

jjandrositz's Review

August 18, 2014