Sideline Chicken Chili

Double or triple this recipe—chili freezes well. Serve it straight up or try one of these serving suggestions: fill a tortilla with chili, serve chili over spaghetti noodles, or top a baked potato with chili.

Makes approximately 10 cups
Serves: 8


  • 3 skinless chicken breast halves, bone intact
  • 6 cups water
  • 1 large onion, sliced lengthwise
  • 2 tablespoons cilantro
  • 2 cups fat-free chicken broth
  • 4 corn tortillas, cut into 1-inch strips
  • 1 4-1/2-ounce can diced green chiles
  • 1 15-ounce can corn, drained
  • 2 15-ounce cans Great Northern beans (or other white bean)
  • 1 cup green tomatoes or tomatillos, chopped into 1-inch pieces
  • 1 tablespoon fajita seasoning
  • 1/4 teaspoon garlic salt
  • 1 tablespoon lime juice 


  1. Bring chicken, water, onion, and cilantro to a boil in a large stockpot. Reduce heat and simmer 20 minutes. Remove chicken and cool.
  2. Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas, and turn off heat.
  3. Pull chicken off the bone and cut into bite-sized pieces. Return to stockpot.
  4. Add chiles, corn, beans, tomatoes, fajita seasoning, and garlic salt.
  5. Add tortilla/broth mixture to stockpot and simmer 15 minutes.
  6. Add lime juice to chili and serve.

Per Serving (approximate)

Calories 330
Total Fat 5g

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