Core Item / Year-Round Staple
Kickin' Chicken Chili
A spicy, creamy southwest-style chicken chili loaded with tender shredded chicken breast, three varieties of beans, fire-roasted green chilis, and aromatic spices.
- Prep
- 15 mins
- Cook
- 40 mins
- Archive yield
- 10 Cups
- Evidence
- Corporate disclosure
From the archive card
Base ingredients
These are the disclosed base quantities. Use the scaling engine below for home and buffet-size batches.
- Shredded cooked chicken breast8 oz
- Dark red kidney beans (drained)15 oz
- Pinto beans (drained)30 oz
- Black beans (drained)30 oz
- Green bell pepper (chopped)3 oz
- Yellow onion (diced)12 oz
- Diced green chilis16 oz
- Low-sodium chicken stock7 cups
- Granulated garlic1 tbsp
- Ground cumin0.5 tsp
- Dried oregano0.25 tsp
- Chili powder0.5 tsp
- Smoked paprika0.5 tsp
- Coarse black pepper1 tsp
- Cayenne pepper0.5 tsp
- Whole milk2 cups
- Cornstarch1 tbsp
Method
Make it like the line remembers.
In a large stockpot, combine shredded chicken, kidney beans, pinto beans, black beans, green bell pepper, diced onions, green chilis, chicken stock, and all spices.
Simmer over medium-low heat uncovered for 30 minutes, stirring occasionally.
Reduce heat to low.
In a small bowl, whisk 1 tbsp cornstarch into 1/4 cup of the milk until smooth.
Pour the cornstarch slurry and remaining 1.75 cups milk into the chili pot.
Simmer gently on low heat for 10 minutes, stirring constantly until thickened. Do not allow to boil after adding milk.
Serve hot topped with shredded cheddar, sour cream, and green onions.
The batch scaling engine
The right amount, every time.
From a quiet dinner to a full gallon on the steam table. Every measurement converts instantly and keeps compatible units tidy.
Smart unit conversion16 tablespoons becomes 1 cup automatically.
Currently scaling
Kickin' Chicken Chili
Scaled ingredients
6 Servings- Shredded cooked chicken breast2.4 oz
- Dark red kidney beans (drained)4 1/2 oz
- Pinto beans (drained)9 oz
- Black beans (drained)9 oz
- Green bell pepper (chopped)0.9 oz
- Yellow onion (diced)3.6 oz
- Diced green chilis4.8 oz
- Low-sodium chicken stock2.1 cups
- Granulated garlic0.9 tsp
- Ground cumin0.15 tsp
- Dried oregano0.08 tsp
- Chili powder0.15 tsp
- Smoked paprika0.15 tsp
- Coarse black pepper0.3 tsp
- Cayenne pepper0.15 tsp
- Whole milk0.6 cups
- Cornstarch0.9 tsp
Quantities retain culinary precision while using kitchen-friendly units.
Why the method works
Food science, without the kitchen mythology.
A cornstarch-milk slurry is introduced at low temperatures (below 180°F) to prevent dairy curdling while providing steam-table thermal stability.
Open-kitchen sourcing
Corporate recordKickin' Chicken Chili2 cited sources
Recipe provenance & source notes
- Official Souplantation Corporate Blog Releases
- San Diego Union-Tribune Recipe Disclosures