Cold Snap Chicken Chili



Cold Snap Chicken Chili

Course: Soups
Keyword: Cold Snap Chicken Chili
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  • 1 pound dry pinto beans
  • 1 whole chicken or 4 boneless skinless chicken breasts
  • 3 cayenne peppers optional
  • 1 medium onion diced
  • Salt and pepper to taste
  • 1 can tomatoes with chilies 10-ounce, rotel
  • 1 can petite diced tomatoes 14 1/2-ounce
  • 1 can tomato sauce 8-ounce
  • 2 tablespoons chili powder or Creole seasoning


  • The day before the cold snap, soak pinto beans overnight.
  • Early the next morning, cook beans according to package directions.
  • Boil chicken with cayenne and salt to taste until done.
  • Debone (or chop if using boneless, skinless breasts) chicken and return to chicken stock.
  • Add chopped onions (I prefer to sauté them in butter, salt and pepper first), tomatoes, tomato sauce and seasoning.
  • Add pinto beans (if they aren’t completely done, it’s okay as they will continue to cook with the chili) with juice.
  • Cook, stirring frequently, over medium-high heat for 30 minutes then reduce to simmer.
  • Simmer Cold Snap Chicken Chili recipe until done or as long as possible (even overnight).
  • Add flour to thicken before serving, if desired.


Great American Cookbooks 888-854-5954
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