My new favorite thing right now is Ranch Chicken Chili.
I love soups.
I have made a bazillion different types of soups and chilis. I haven’t shared them all, but eventually I will – at least the ones that were good enough to remake.
This is a version of my Tex Mex Chicken Soup. It is very similar, but this time I used Northern and black beans, and added a packet of taco seasoning along with the Ranch.
Let’s Make Ranch Chicken Chili
It’s very easy – after your chicken is done, throw it all in a pot and heat. You could even shred a rotisserie chicken to make it more simple.
I load mine up with Fritos (of course), shredded cheese, sour cream and lots of jalapeƱos.
Then I eat it until I’m so bloated I can’t breathe.
Doesn’t it warm you up just looking at it?
Here’s your printable-
Ranch Chicken Chili

Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 can black beans, drained and rinsed
- 1 can Northern beans (any white bean will do except Garbanzos), drained and rinsed
- 1 can corn, drained
- 1 packet dry Ranch dressing
- 1 packet taco seasoning
- 1 can petite diced tomatoes with green chiles
- 32 oz chicken broth
- Fritos
- Sour cream
- Sliced jalapenos
- Shredded cheese
Instructions
Combine everything in a large stockpot and bring to a slow boil, cover and reduce heat to medium low. Simmer for 30 minutes.
Serve with Fritos, sour cream, jalapeños and shredded cheese!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 1613mgCarbohydrates: 33gFiber: 8gSugar: 4gProtein: 34g
The provided nutrition calculated may not always be accurate.
2 Comments
Miz Helen
December 22, 2013 at 3:42 PMWhat a great bowl of Chili, it would be perfect on this cold and rainy day. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
Miz Helen
Stephanie @ Plain Chicken
December 17, 2013 at 10:22 AMYUM! Looks delicious! Definitely going to give it a try.