Easy Chicken Chili Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
288 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Chili Recipe
Description
Easy Chicken Chili starts by sautéing spices in olive oil to release their aroma before adding onions and garlic. Cooked shredded chicken, canned tomatoes, and drained beans join the pot along with chicken stock and water. The chili is brought to a boil, then simmered to allow flavors to meld and ingredients to soften.
Adding cornmeal mixed with some broth near the end thickens the chili for a richer consistency. The combination of white and black beans provides varied textures, while the diced tomatoes add acidity and body. The use of shredded chicken keeps the chili light yet protein-rich.
The chili can be served with assorted toppings like diced avocado, chopped cilantro and red onion, tortilla chips, and lime wedges to customize flavor and texture. These garnishes brighten the dish and create a satisfying contrast to the cooked chili base.
Ingredients
For The Chili
- 1 tablespoon olive oil
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1 onion chopped
- 2 cloves garlic minced
- 1 green chili 7 oz, canned, drained
- 1 diced tomatoes 15 oz, canned
- 2 cups chicken shredded, cooked
- 2 white bean 15 oz, such as Cannelini, canned, drained and rinsed
- 1 black beans 15 oz, canned, drained and rinsed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups low-sodium or homemade chicken stock
- 2 cups water
- 2 tablespoons cornmeal
Toppings (mix and match as you like)
- 1 avocado cut into cubes, ripe
- ¼ cup cilantro chopped (optional)
- ¼ cup red onion chopped
- 1 cup tortilla chips optional
- lime optional, wedges
Instructions
- Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
- Stir in the onion and cook until translucent, 3-4 minutes.
- Add in the garlic and cook, stirring constantly, for 30 seconds.
- Add in the green chili, tomatoes, chicken, white and black beans, and salt and pepper.
- Pour in the chicken stock and water. Give it a gentle stir. Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
- Turn down the heat down to low and let it simmer for 10-15 minutes.
- 5 minutes before you are ready to serve, place the cornmeal in a small bowl and ladle in 1 cup of the liquid from the soup and mix. Return the mixture into the pot and let it simmer for 5 more minutes or until it thickens to your liking.
- Serve with the toppings of your choice.
Notes
- The nutritional information does not include toppings; add accordingly if tracking intake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 754mg | 31% |
| Potassium | 630mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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