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“Extremely tasty and easy soup/chili recipe. Let it simmer all day for a thicker chili, or cook shorter and serve as more of a soup. It's great to make a big pot and have plenty of leftovers! I especially love eating this with tortilla or corn chips!”
READY IN:
2hrs 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a little oil to saute onion and garlic in a stock pot.
  2. Add oregano and cumin to the onions/garlic and cook for 1 minute to bring out the flavors in the spices.
  3. Add beans, broth, and seasoned salt. Bring to a decent boil and let cook about 2 hours.
  4. Through in the chopped chicken (raw) to the boiling beans and continue to cook at least 20 minutes, until chicken is cooked through. I normally let this cook even longer, about an hour with the chicken because it breaks down a little bit more. But it's really not needed and a lot of people prefer the chicken in larger pieces.
  5. Garnish with shredded cheese, sour cream and cilantro. Serve with your favorite chips if you'd like.

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