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Perdue
Chicken Chili
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"i use you chicken now get 2 packs every 2 weeks.it is a great product."
Comment barbara
"Great idea for chili's. Tried it and friends and family love love it. Love Perdue anyway.Keep the recipes coming."
Comment Rita M Clark
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Chicken Chili

Ingredients

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
3 tbsp. olive oil
2 cups chopped onion, 1 large onion
2 cups chopped celery, about 8 stalks
4 cloves garlic, chopped
1 tbsp. poultry seasoning, or to taste
2 tsp. salt
2 tsp. oregano
1 tsp. cumin
1 bay leaf
4 cups chicken stock
2 cans cannellini or other white beans, rinsed and drained (15-ounce)
1/2 cup masa harina or finely ground corn meal (or 4 tablespoons Corn Starch)
1 lime, juiced
1 mild green chilies (4-ounce)
Shredded cheddar cheese for serving
Sour cream for serving
Lime wedges for serving
Tortilla strips for serving

Ingredients

1 PERDUE® Fresh Whole Chicken
3 tbsp. olive oil
3 cups chopped onion
3 cups chopped celery
1 cups chopped carrots
2 tbsp. fresh parsley
1 tbsp. thyme
1 bay leaf
4 cloves garlic, chopped
1 tbsp. poultry seasoning, or to taste
2 tsp. salt
2 tsp. oregano
1 tsp. cumin
2 cans cannellini or other white beans, rinsed and drained (15-ounces)
1/2 cup masa harina or finely ground corn meal (or 4 tablespoons Corn Starch)
1 lime, juiced
1 can mild green chilies (4-ounce)
Shredded cheddar cheese for serving
Sour cream for serving
Lime wedges for serving
Tortilla strips for serving

Ingredients

2 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
3 tbsp. olive oil
2 cups chopped onion, 1 large onion
2 cups chopped celery, about 8 stalks
4 cloves garlic, chopped
1 tbsp. poultry seasoning, or to taste
2 tsp. salt
4 cups chicken stock
2 cans cannellini or other white beans, rinsed and drained (15-ounce)
1/2 cup masa harina or finely ground corn meal (or 4 tablespoons Corn Starch)
1 lime, juiced
1 can mild green chilies (4-ounce)
Shredded cheddar cheese for serving
Sour cream for serving
Lime wedges for serving
Tortilla strips for serving
Step One

Chicken Chili

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

Serves 4 to 6 | Prep Time: 20 Min | Cook Time: 45 Min

WITH PERDUE® Fresh Whole Chicken

Serves 4 to 6 | Prep Time: 20 Min | Cook Time: 160 Min

WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)

Serves 4 to 6 | Prep Time: 10 Min | Cook Time: 35 Min

Nutritional Information
Serving Per Recipe: 4 to 6
Amount Per Serving
Calories 380
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1.5g 8%
Cholesterol 65mg 22%
Sodium 850mg 35%
Total Carbs 39g 13%
Dietary Fiber 9g 13%
Sugars 3g
Protein 39g
Vitamin A 4%
Vitamin C 30%
Calcium 15%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 4 to 6
Amount Per Serving
Calories 500
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Cholesterol 100mg 33%
Sodium 860mg 36%
Total Carbs 39g 13%
Dietary Fiber 9g 36%
Sugars 3g
Protein 34g
Vitamin A 20%
Vitamin C 30%
Calcium 15%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

Serving Per Recipe: 4 to 6
Amount Per Serving
Calories 370
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1.5g 8%
Cholesterol 60mg 20%
Sodium 1090mg 45%
Total Carbs 40g 13%
Dietary Fiber 9g 36%
Sugars 3g
Protein 35g
Vitamin A 6%
Vitamin C 25%
Calcium 15%
Iron 25%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 380
  • Protein 39g
  • Sodium 850mg
  • Sat.Fat 1.5g
  • Sugar 3g
  • Calories 500
  • Protein 34g
  • Sodium 860mg
  • Sat.Fat 6g
  • Sugar 3g
  • Calories 370
  • Protein 35g
  • Sodium 1090mg
  • Sat.Fat 1.5g
  • Sugar 3g

Chicken Chili

ingredients

Ingredients

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
3 tbsp. olive oil
2 cups chopped onion, 1 large onion
2 cups chopped celery, about 8 stalks
4 cloves garlic, chopped
1 tbsp. poultry seasoning, or to taste
2 tsp. salt
2 tsp. oregano
1 tsp. cumin
1 bay leaf
4 cups chicken stock
2 cans cannellini or other white beans, rinsed and drained (15-ounce)
1/2 cup masa harina or finely ground corn meal (or 4 tablespoons Corn Starch)
1 lime, juiced
1 mild green chilies (4-ounce)
Shredded cheddar cheese for serving
Sour cream for serving
Lime wedges for serving
Tortilla strips for serving
ingredients

Step one: Saute

On a plastic or dishwasher-safe cutting board, cut the chicken breast into cubes. Heat the olive oil in a large pot over medium heat. Add the chicken cubes and cook until lightly browned, 5 to 7 minutes Add the onions, celery and garlic. Sauté until the onions soften, 2 to 3 minutes. Add the poultry seasoning, salt, oregano, cumin, and the bay leaf. Stir to combine.

How to: Chopping
ingredients

Step two: Simmer

Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Add the cannellini beans and cook, covered, for 30 minutes.

ingredients

Step three: Thicken

After 30 minutes, whisk together the masa harina with 1 cup of water. Stir the masa into the chili, along with the lime juice and the green chilies. Stir and cook until thick, about 5 minutes.

TIP: Masa is Spanish for “dough” and is traditionally used to make corn tortillas. Masa is a thickening agent that also adds natural corn flavor. Masa harina is flour made from the dried tortilla dough. To get that distinctive flavor, try grinding stale or dry corn tortillas in a food processor until you get a fine powder. If the masa harina is used as a thickener (such as in chili), regular flour or cornmeal will give you the right texture, though the flavor won't be quite the same. If you can’t find masa harina, use 2 tablespoons of corn starch instead.

ingredients

Step four: Serve

Ladle into bowls. Serve with shredded cheddar cheese, sour cream, lime wedges and tortilla strips if desired.

TIP: This recipe is great for a crowd and would easily double.

Chicken Chili

ingredients

Ingredients

1 PERDUE® Fresh Whole Chicken
3 tbsp. olive oil
3 cups chopped onion
3 cups chopped celery
1 cups chopped carrots
2 tbsp. fresh parsley
1 tbsp. thyme
1 bay leaf
4 cloves garlic, chopped
1 tbsp. poultry seasoning, or to taste
2 tsp. salt
2 tsp. oregano
1 tsp. cumin
2 cans cannellini or other white beans, rinsed and drained (15-ounces)
1/2 cup masa harina or finely ground corn meal (or 4 tablespoons Corn Starch)
1 lime, juiced
1 can mild green chilies (4-ounce)
Shredded cheddar cheese for serving
Sour cream for serving
Lime wedges for serving
Tortilla strips for serving
ingredients

Step one: Make Stock

Remove the giblets from the chicken. Place the chicken in a large stockpot over medium heat. Pour in enough cold water to cover the chicken, about 12 cups. Bring to a boil, reduce the heat and simmer for 30 minutes. As it simmers, skim anything that rises to the top. After 30 minutes, add 1 cup carrots, 1 cup celery, 1 cup onions, parsley, thyme, bay leaf and peppercorns. Gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Move the chicken to a cutting board. When it’s cool enough to handle, cube or shred the chicken. Set it aside. Discard the skin and bones. Strain the stock through a colander to remove the vegetable solids.

TIP: Use the stock immediately or store in quart containers. Refrigerate for up to one week or freeze for up to 6 months.

ingredients

Step two: Saute

Heat the olive oil in a large pot over medium heat. Add the onions, celery and garlic. Sauté until the onions soften, 2 to 3 minutes. Add the poultry seasoning, salt, oregano, cumin, and the bay leaf. Stir to combine.

How to: Sauteing
ingredients

Step three: Simmer

Add 4 cups of chicken stock, bring to a boil, then reduce the heat to a simmer. Add the cannellini beans and cook, covered, for 30 minutes.

ingredients

Step four: Thicken

After 30 minutes, whisk together the masa harina with 1 cup of water. Stir the masa into the chili, along with the cubed chicken, lime juice and the green chilies. Stir and cook until thick, about 5 minutes.

ingredients

Step five: Serve

Ladle into bowls. Serve with shredded cheddar cheese, sour cream, lime wedges and tortilla strips if desired.

TIP: This recipe is great for a crowd and would easily double.

Chicken Chili

ingredients

Ingredients

2 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
3 tbsp. olive oil
2 cups chopped onion, 1 large onion
2 cups chopped celery, about 8 stalks
4 cloves garlic, chopped
1 tbsp. poultry seasoning, or to taste
2 tsp. salt
4 cups chicken stock
2 cans cannellini or other white beans, rinsed and drained (15-ounce)
1/2 cup masa harina or finely ground corn meal (or 4 tablespoons Corn Starch)
1 lime, juiced
1 can mild green chilies (4-ounce)
Shredded cheddar cheese for serving
Sour cream for serving
Lime wedges for serving
Tortilla strips for serving
ingredients

Step one: Saute

Heat the olive oil in a large pot over medium heat. Add the onions, celery, garlic, poultry seasoning and salt. Sauté until the onions soften, 2 to 3 minutes.

How to: Sauteing
ingredients

Step two: Simmer

Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Add the cannellini beans and cook, covered, for 30 minutes

ingredients

Step three: Thicken

After 30 minutes, whisk together the masa harina with 1 cup of water. Stir the masa into the chili, along with the cubed chicken, lime juice and the green chilies. Stir and cook until thick, about 5 minutes.

TIP: If you can’t find masa harina, use 2 tablespoons of corn starch instead.

ingredients

Step four: Serve

Ladle into bowls. Serve with shredded cheddar cheese, sour cream, lime wedges and tortilla strips if desired.

TIP: This recipe is great for a crowd and would easily double.

TA DA!

Chicken Chili

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Rated 5/5 based on 2 customer reviews
This recipe makes a full flavored thick chili for a great lunch or dinner treat. Serves 4 to 6 https://www.perdue.com/recipeimages/old_bay_chicken_chili_thumb.jpg https://www.perdue.com/recipeimages/old_bay_chicken_chili_thumb.jpg
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