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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 jalapeños.

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-

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Yield: 6 servings

Ranch Chicken Chili

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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:

6

Serving Size:

1
Amount 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.

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