Recipe by Cajun Cooker
This is a chili-like meal that I make when I want to use left over barbeque chicken (or pork chops or beef steaks, for that matter). My husband and I like it soooo much better than the ground beef versions.
Top Review by Beach Tia
My husband barbecued some chicken legs and thighs and I wondered what I was going to do with them and then I found your recipe. YEA! I did leave out the green beans because I don't like them in soup and I only had one pkg. each of the taco and ranch dressing mix.My pinto beans were packed on chili sauce, so that gave a little extra spicy flavor. We loved it. Served with corn bread and a green salad.
- 4 cups smoked chicken or 4 cups barbecued chicken
- 1 (15 ounce) can corn
- 1 (15 ounce) can green beans
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can ranch style beans
- 2 (13 ounce) cans Rotel diced tomatoes
- 2 (1 ounce) envelopes taco seasoning
- 2 (1 ounce) envelopes ranch dressing mix
- 1 (12 ounce) can beer
- 1 cup onion (chopped)
- 1 cup bell pepper (chopped)
- 2 tablespoons olive oil
Directions See How It's Made
- In large pot place chopped onion, bell pepper and olive oil. Cook until onion is wilted.
- Dice chicken, (or any other left over barbeque meat you have in the fridge) and add to pot.
- Drain corn, green beans, and pinto beans. Add to pot.
- Add undrained ranch style beans and rotel tomatoes.
- Pour in a can of beer, any kind will do.
- Add seasoning mixes and dressing mix.
- Stir and simmer 30 to 40 minutes.
- Garnish with grated cheese and sour cream and serve with cornbread.