Total Time
Prep 5 mins
Cook 35 mins

This has become another favorite of mine.

Ingredients Nutrition


  1. Spray a large pot with cooking spray then cook the chicken until no longer pink.
  2. Meanwhile, blend the tomatoes & chilies in a food processor until no longer chunky.
  3. Mix all the ingredients except the rice, sour cream, & cheese into the pot. Simmer over low heat for 20 minutes.
  4. Add in the rice, stir & let sit for 10 minutes. Spoon into bowls then top with sour cream & cheese.
Most Helpful

I made this recipe on August 25th., 2011 for the " Stop & Cook "Event in the Food Photo Forum and most importantly for mine and my SO's Dinner.I did make a couple of changes to the recipe, instead of using a water/chicken broth blend all chicken broth was used.And instead of blending the Ro-tel tomatoes all the way, I left some chunks in it.As the other reviewer's did the sour cream was omitted.I've tried other chicken chili recipes and they didn't taste quite right,but this one had just the right amount of seasonings. My SO said this one is a " KEEPER " :) Thank you for posting and, " Keep Smiling :) "

Chef shapeweaver � August 26, 2011

Easy to make and great on a chilly wintry night! I omitted the cumin (DH just doesn't like it) and accidently doubled the onion powder. I used ground turkey and used "instant" brown rice which actually has to cook about 15 minutes. I added the rice after the broth and water began to boil, and it easily got done. Served with cheese but not sour cream. Thanks for posting.

Deb G December 24, 2009

Love this recipe!! Makes such a nice change to normal beef chili! Also love that the rice is served in it as well! This is delicious and so full of flavour!

anniesnomsblog June 15, 2016