Quick and Easy Shredded Chicken Chili Recipe

This delicious chicken chili recipe is easy to make and perfect for a cold winter night! It's packed with flavor and protein from the chicken and beans, making it a hearty and satisfying meal.

Ingredients

1Tbsp

Olive Oil

2cups

Shredded Chicken

White Onion, dicedor Yellow Onion

Red Bell Pepper, chopped

3cloves

Garlic, minced

1can(14 oz)

Fire Roasted Diced Tomatoeswith their juices

2cups

Chicken Stockor Chicken Broth

1can(15 oz)

Black Beans, rinsed, drained

1can(15 oz)

Corn, rinsed, drained

1can(4 oz)

Diced Green Chiles

1tsp

Chili Powder

1tsp

Ground Cumin

1tsp

Dried Oregano

1/2tsp

Crushed Red Pepper Flakes

to taste

Salt

to taste

Ground Black Pepper

to taste

Shredded Cheese

to taste

Avocados

to taste

Tortilla Strips

to taste

Fresh Cilantro

to taste

Sour Cream

to taste

Jalapeño Pepper Slices

to taste

Limes, juiced

Nutrition Per Serving

Calories

441

Fat

6.7 g

Protein

32.2 g

Carbs

66.9 g

Cooking Instructions

step 1

Heat Olive Oil (1 Tbsp) in a stockpot over medium-high heat. Add White Onion (1) and Red Bell Pepper (1) and sauté for 5 minutes, stirring occasionally, until soft.

step 2

Add Garlic (3 cloves) and sauté for 2 more minutes, stirring occasionally.

step 3

Stir in Fire Roasted Diced Tomatoes (1 can), Chicken Stock (2 cups), Black Beans (1 can), Corn (1 can), Diced Green Chiles (1 can), Shredded Chicken (2 cups), Chili Powder (1 tsp), Ground Cumin (1 tsp), Dried Oregano (1 tsp), and Crushed Red Pepper Flakes (1/2 tsp), stir to combine.

step 4

Lower the heat to medium-low and simmer (uncovered) for about 15 minutes or until the chili thickens and flavors blend.

step 5

Season with Salt (to taste) and Ground Black Pepper (to taste). Optionally, top with Shredded Cheese (to taste), Avocados (to taste), Fresh Cilantro (to taste), Sour Cream (to taste), Jalapeño Pepper Slices (to taste),Tortilla Strips (to taste), and Lime Juice (to taste). Enjoy!