Fire-Roasted Chicken Chili
“Chicken remains the most popular protein on American menus, making it a perennial favorite for culinary innovation.”
Flavor & The Menu, “Protein at a Premium”, Winter 2013.

Pierce Chicken® Fajita Seasoned Breast Sizzle Strips® slow cooked with fire-roasted corn, tomatoes, garlic and black beans.


Refer to package label for preparation instructions

Yellow onion, peeled, ¼-inch dice
2 cups
2 pounds
Garlic, peeled, chopped
¾ cup
Jalapeño peppers, seeded, chopped
¾ cup
Canola oil
⅓ cups
1 quart
Chicken stock
6 cups
Diced tomatoes in juice
6 cups
Black beans, canned, rinsed and drained
1 quart
Fire-roasted corn, frozen
6 cups
Dried cilantro
2 tablespoons
Chili powder
1 tablespoons
1½ teaspoons
1½ teaspoons
Cheddar cheese, shredded
1½ cups
Sour cream
1½ cups

To make one serving

  1.  Sauté the onion, garlic and jalapeño peppers in oil in a stockpot for 7 to 10 minutes or until tender.
  2. Add water, chicken stock, Fajita Seasoned Breast Sizzle Strips®, tomatoes, black beans, corn, chili powder, cumin, salt and cilantro.
  3. Reduce heat to medium-low; simmer for 1 hour.
  4. Hold hot for service.
  5. Serve 2 cups chili garnished with 1 tablespoon cheddar cheese and 1 tablespoon sour cream