Red Chicken Chili

This is one of my go-to soups. It’s easy. It’s tasty. It’s good for you. You can simmer the ingredients on the stovetop or warm them in the crock pot.



2 lbs. chicken breast (either frozen, thawed or pre-cooked)

1 can pinto beans, drained

1 can black beans, drained

1 can corn, drained

1 can tomates with chiles (like rotel) do not drain

1 can diced tomatoes (I like the petite diced) do not drain

1 6 oz can tomato paste

1 box chicken stock

1 package taco seasoning

1 package chili seasoning


In crock pot (or stock pot), whisk together tomato paste and chicken broth. Add the seasoning packets and stir. Add the rest of the ingredients (chicken on the bottom if not cooked). Cook on low 6-8 hours or high 4-5 hours in a crock pot. If cooking on the stove top, simmer covered until chicken is done and juices run clear.

I like to shred my chicken with 2 forks. This takes a little extra cooking time but I like the texture.

Serve with corn bread, corn chips, cheese, sour cream, green onios, etc.

As is, my calculations put this around 170 calories per cup.



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