Chicken Chili

Nathalie Dupree prepares a Andrea Bell's quick and easy school night chicken chili.

Chris Hanclosky/Staff

Andrea Bell’s School Night Chicken Chili

Serves 6-8

This chili was inspired by busy real estate agent and mom, Andrea Bell. As a mother of three, with each child going in different directions at different times, she needed a quick and easy recipe that everyone would love and could be easily reheated. This recipe is perfect year round, and can be adapted and changed according to your family’s tastes. — Nathalie Dupree


1 shallot

3 garlic cloves

1 tablespoon butter

1 can diced tomatoes and green chiles (such as Rotel), undrained

1 can salsa verde

2 cans of white beans, drained

1 teaspoom oregano

1 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

15 ounces chicken broth

1 pound boiled chicken (or 1 rotisserie chicken), shredded

1/4 to 1 /2 cup half-and-half or heavy cream

Cheddar cheese, grated

Sour cream

Corn chips

Cilantro (optional)


Chop the shallot. Melt the butter in a large pot. Add the shallot. Brown slightly and add the garlic. Add the tomatoes and green chiles, salsa verde, white beans, coriander, oregano, cumin, salt and pepper and let simmer for a few minutes. Next, add the chicken broth and let that simmer while shredding your chicken. Add the shredded chicken and the half and half to the pot, and let simmer over low heat until ready to serve. Serve in a bowl topped with cheddar cheese, sour cream, corn chips and a little bit of cilantro.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through