Ranch Chicken Chili

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Recipe by South Your Mouth

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Ranch Chicken Chili

3 large chicken breasts

Salt, pepper & garlic powder

2-3 tablespoons olive or vegetable oil

1 onion, diced

1 jalapeno pepper, seeded and diced (optional)

1 1-oz. packet ranch dressing mix

1 1.25-oz. packet taco seasoning

1 16-oz. can pinto beans

1 15-oz. can great northern beans

1 4-oz. can diced green chilies

Shredded cheese and/or chopped cilantro (optional)


Stove-top preparation:

Dice chicken into bite-sized pieces and season with salt, pepper and garlic. Heat oil in a large pan or Dutch oven over medium-high heat. Add chicken, onions and jalapeno and sauté until chicken is browned (we’re not trying to cook it through, just to sear it a little). Cook chicken in two batches if necessary so not to overcrowd the pan.


Add ranch dressing mix and taco seasoning. Add beans and chilies with liquid (no not drain or rinse) and stir until all ingredients are combined. Reduce heat to low and cook for 1-4 hours.


Serve with shredded cheese and/or chopped cilantro.


Crock Pot preparation:

Dice chicken into bite-sized pieces and season with salt, pepper and garlic. Heat oil in a large skillet over medium-high heat. Add chicken, onions and jalapeno and sauté until chicken is browned (we’re not trying to cook it through, just to sear it a little). Cook chicken in two batches if necessary so not to overcrowd the pan.


Add chicken mixture, ranch dressing mix and taco seasoning to a crock pot. Add beans and chilies with liquid (no not drain or rinse) and stir until all ingredients are combined. Cook on low for 6-8 hours or high for 3-4 hours.


Serve with shredded cheese and/or chopped cilantro.


p.s… I think a can of corn would be a great addition to this recipe!