Italian Chicken Chili
 
Prep time
Cook time
Total time
 
This Italian chicken chili is deliciously warm, comforting, thick, and filled with Italian flavors! Honestly, it reminds me of lasagna in a bowl (minus the noodles). This chicken chili has tons of veggies (tomatoes, tomato sauce, spinach, and broccoli) and is packed with fiber and protein filled beans as well as chicken. Adding ricotta cheese gives this soup a creamy and cheesy taste, but also adds more protein and gives a lasagna vibe! I LOVE thick soups (so I much prefer chilis and stews to brothy soups) as I find them frankly to taste better and be more filling. Also, this Italian chicken chili is made in the crock-pot so it’s completely hands-off and so simple to make!! I am so excited to share this new savory recipe with you, and I can’t wait for you to try it yourself and hear what you think! ?
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Recipe type: Main Dish, Entree, lunch, Dinner
Cuisine: Italian, Crock-Pot, Slow-Cooker, Stove-Top
Serves: 6
Ingredients
  • 1 lb. chicken breast
  • 1-2 onions, diced (about 1-2 cups-based on preference)
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tsp oregano
  • 1 tbsp Italian seasoning
  • ½ tablespoon olive oil
  • 1 can white beans
  • 2 cans (or 28 ounces) diced tomatoes
  • 1 (8 ounces each) cans tomato sauce
  • 2 tbsp balsamic vinegar
  • 12 ounces (3/4 lb) broccoli (I used frozen)
  • 9-10 ounces frozen spinach
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese, optional
Instructions
  1. Sauté onion in olive oil; then add garlic and cook a couple minutes longer.
  2. Add onion and garlic to crock pot with all ingredients except last 5 (balsamic vinegar, broccoli, spinach, and cheeses). Those will be added later.
  3. Cook on low 7-8 hours or high about 4-5 hours.
  4. About 30 minutes prior to serving at the end of the cooking time, add in balsamic vinegar, broccoli, and spinach. I partially defrosted the broccoli and spinach first in the microwave.
  5. Then stir in ricotta cheese and optional parmesan cheese.
  6. Cook covered on high for about 30 minutes until vegetables are cooked and cheese is melted!
Recipe by Audra's Appetite at https://audrasappetite.com/italian-chicken-chili/