Express Chili
  • Cooked Chicken breast, diced - 2 chicken breasts
  • Chicken stock- 4 cups
  • Salsa (store bought, mild or medium hot)- 16 ounce jar
  • Red kidney beans ( rinsed)- 1can
  • White kidney beans (rinsed)- 1can
  • Garlic- 3 tsp
  • Cumin powder-2 tsp
  • Cheddar cheese ( grated)- 1 cup
  • Tortilla chips ( finely crushed)- 1 cup
  1. Heat up a dutch oven.
  2. Add the chicken stock, followed by salsa, beans, garlic, cooked chicken, and cumin powder.
  3. Mix everything and let the mixture come to a boiling.
  4. Simmer and let the above mixture starts to thicken, add the cheddar cheese and give it a quick stir and let the cheese melt.
  5. Finish up the chili with finely crushed tortilla chips.
  6. Ladle into bowls and serve with more cheese sprinkled over the soup or sour cream.
I poached the chicken in water until well cooked.
This is a really thick chili, you could thin it down by adding more of the chicken stock.
Health freaks, you could use fat free cheese.
Make sure to add cumin powder, this really makes a difference, gives that smoky flavor.
Hard core veggies: try this without chicken, and let me know how it turns out.
Now that you got the perfect recipe for making the chili just like restaurant style, what are you doing here? Rush into your kitchen and let the aroma of chili spread all over your house. Enjoy!
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at