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+ servings
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Soups, Fall, Winter, Chicken, Chili
Using lean ground chicken breast make this a leaner version of traditional chili. Bell peppers contain about 3X more vitamin C than oranges!
Course Dinner, Soup
Servings 4
Diet Gluten Free

Ingredients
  

  • 3 boneless skinless chicken breasts (or 4 cups shredded rotisserie chicken breast)
  • salt and pepper to taste
  • 2 tablespoons olive oil plus extra for chicken
  • 2 onions chopped
  • 1 red bell pepper cored, seeded and diced
  • 1 yellow bell pepper cored, seeded and diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 3 tablespoons chili powder
  • 1/4 teaspoon red pepper flakes
  • 2 15 ounce cans diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups chicken stock divided
  • optional toppings: chopped onions, grated cheddar, sour cream, greek yogurt, avocado

Instructions
 

  • Preheat oven to 350°F.
  • Drizzle the chicken breasts with olive oil and sprinkle with salt and pepper. Place on a baking sheet and bake in oven for 30 minutes, until just cooked. Let cool slightly. Use two forks to shred the chicken. 
  • Heat oil over medium-low heat. Add onions and bell peppers and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 more minute. 
  • Add shredded chicken to the vegetables then add cumin, chili powder, and red pepper flakes. Let cook 1-2 minutes.
  • Add both cans of diced tomatoes, tomato paste and 1 cup of chicken stock to the pot. Bring to a boil. Once boiling, add 1 more cup of chicken stock. Stir and simmer, uncovered, for 30 minutes. Serve and top with your favorite toppings, or refrigerate and reheat gently before serving.
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