Shredded Chicken Chili
A flavorful and hearty shredded chicken chili that's perfect for any occasion, packed with tender chicken, beans, and spices for a comforting meal.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie or leftover grilled chicken for best flavor.
- 1 can black beans, drained and rinsed Adds protein and texture.
- 1 can kidney beans, drained and rinsed Adds protein and texture.
- 1 can diced tomatoes Provides the chili base.
- 1 cup chicken broth Enhances the flavor.
- 1 onion, diced Creates a savory aroma.
- 2 cloves garlic, minced Adds flavor.
- 1 tablespoon chili powder Main spice for flavor.
- 1 teaspoon cumin Adds warmth.
- Salt and pepper to taste Adjust according to preference.
Optional Toppings
- cheese Mild or sharp depending on preference.
- sour cream Creaminess adds flavor.
- cilantro Fresh herb topping.
Instructions
Preparation
- Gather all your ingredients to ensure everything is within reach.
Cooking
- In a large pot or slow cooker, add the shredded cooked chicken, black beans, kidney beans, diced tomatoes, and chicken broth.
- Add the diced onion and minced garlic directly into the pot.
- Sprinkle the chili powder and cumin, then season with salt and pepper. Stir to combine.
- For cooking, if using a slow cooker, set it to low for 6-8 hours or high for 3-4 hours. For stovetop, bring to a simmer over medium-high heat and cook for about 30 minutes, stirring occasionally.
- Check the seasoning before serving and adjust salt or pepper as needed.
Serving
- Ladle the chili into bowls and top with cheese, sour cream, and cilantro.
- Consider serving with cornbread or tortilla chips for a complete meal.
Notes
To store leftovers, cool to room temperature and transfer to an airtight container. In the refrigerator, it keeps well for 3-4 days. To freeze, use freezer-safe containers and keep up to 3 months.