Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil.
In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour.
Serve topped with grated cheese.
Cook’s Note
Variation: For a buffet, serve chicken chili with some or all of the following: chopped tomatoes, chopped parsley, chopped ripe olives, guacamole, chopped scallions, sour cream, crumbled tortilla chips and salsa. Also great with corn bread!
Tools You May Need
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.