Chicken & Couscous Chili
Prep time
Cook time
Total time
Serves: Serves 4-6
  • 1 tablespoon cooking oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and diced (remove membranes if you don't want the chili to be hot)
  • 1 pound boneless chicken tenders, breast or thigh meat, cut into bite-sized pieces
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (14.5 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • ½ (14.5 ounce) can sweet corn, drained
  • 4 cups chicken broth
  • ½ cup salsa
  • 1 chipotle en adobo sauce, diced plus 1 teaspoon adobo sauce
  • 1 teaspoon oregano
  • 1 bay leaf
  • ⅓ cup uncooked couscous
  • ¼ cup chopped fresh cilantro
  • 4-6 ounces Sargento Four Cheese Mexican shredded cheese, divided, for serving
  • Sour cream for serving
  1. Heat the oil in a medium or large stock pot and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and jalapeno peppers and cook for another minute. Add the chicken and cook until most of the pink is gone. Add the chili powder, cumin, salt and pepper and cook for another minute.
  2. Add all remaining ingredients except for the couscous, cilantro and cheese. Bring to a boil, reduce the heat to medium, cover, and simmer for 20 minutes. Add the couscous and return to a simmer for another 10 minutes or until the couscous is done. Stir in the cilantro.
  3. Serve topped with cheese and sour cream if desired.
Recipe by The Daring Gourmet at