Shredded Chicken Chili
A warm, comforting dish perfect for cozy evenings, this Shredded Chicken Chili combines shredded chicken, beans, and spices for a hearty meal that delights the taste buds.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie or quality cooked chicken.
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder Adjust for spice preference.
- 1 teaspoon cumin
- to taste Salt and pepper
Optional Toppings
- cheese Shredded, for topping
- sour cream For topping
- cilantro For garnish
Instructions
Preparation
- Combine ingredients: In a large pot or slow cooker, add the shredded cooked chicken, black beans, and kidney beans.
- Add tomatoes and broth: Pour in the diced tomatoes and chicken broth.
- Incorporate vegetables: Add the diced onion and minced garlic, stirring to combine.
- Season: Sprinkle in chili powder and cumin, and season with salt and pepper to taste. Stir well.
Cooking
- Slow cooker: If using a slow cooker, set to low for 6-8 hours or high for 3-4 hours.
- Stovetop: For stovetop, bring to a medium-high heat until simmering and cook for about 30 minutes, stirring occasionally.
Serving
- Taste and adjust seasoning before serving.
- Ladle the chili into bowls and add your choice of toppings.
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Notes
Allow the chili to sit for a bit after cooking to enhance flavors. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for 3 months.