Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Time to Prepare: Prep Time: 15 minutes; Cook 1 hr 45 min
Submitted By: Nicole
Original Source: 2001, Barefoot Contessa Parties!
Tastes like a fresh bowl of warm salsa scooped up with tortilla chips! I love this recipe all year long, it always impresses company, and frankly it even looks pretty. You can add in more chicken if you like up to double the amount if you like it meatier.
Also, I like to use a hoooooge pot and double the entire recipe to give away to friends or to freeze.
Kyle - SOOOOO good! To be honest, probably should be called "Southwestern Chicken Stew", but no matter what you call it, it's GOOD! I use boneless chicken breasts (roasted about 20 minutes) and chopped/shredded them up for the chili.
Jennifer D - This was the BEST chicken chili I have EVER had ----- loved it!!!!!
Erin - Delicious! I cut the onion to just 1 yellow onion for the sake of my pregnant (and heartburn-prone) digestive system, and it was still very tasty. Love it!