Last fall we ate this, like, twice a week. And now that the weather looks like it really is committed to being cold, it’s time to start making it again.

Just don’t do what I did and put cans of chilies in there without making sure they’re current. (See previous post about sad tale of having to throw out a whole pot of chicken chili after slaving over a hot stove for perhaps twenty minutes of chopping time.)

Anyway, this is easy and so good you’ll love it!


1 tablespoon vegetable oil

1 1/2 pounds of skinless, boneless chicken breasts, cut up into bite-sized pieces

large chopped onion

2 cups chicken broth

3 cans chopped green chili peppers

3 cans cannellini beans, undrained

garlic clove, minced

1 tablespoon or so of ground cumin

1 teaspoon of crushed red pepper

1 tablespoon of chili powder or however much you like

2 teaspoons of smoked paprika

a bag of frozen roasted corn from Trader Joe’s (optional)


In a large skillet, brown the chicken and the onion in vegetable oil. Drain and set aside.

Then in a dutch oven, bring the chicken broth and the green chilies to a boil, stir in the cans of cannellini beans, the garlic, cumin, chili powder, crushed red pepper, smoked paprika. Then add the chicken and onion mixture and let it all simmer together for a while so all the flavors fall in love and get married to each other. I have a confession to make. Due to the fact that I am from the South and therefore not afraid of such things, I often add cream of chicken soup to the whole thing, just to thicken it up and give it some additional flavor. (An even worse confession: sometimes, instead of plain cream of chicken soup, I even use the one that it cream of chicken soup WITH HERBS.) I have even been known to put sour cream in it when it’s all done and eat it with Saltine crackers.