Quick and Easy Shredded Chicken Chili Recipe
Introduction
This quick and easy shredded chicken chili is a comforting and flavorful meal perfect for busy weeknights. Packed with tender chicken, veggies, and a blend of spices, it comes together quickly and satisfies every time.
Ingredients
- 1 tablespoon olive oil
- 2 cups shredded chicken
- 1 white onion
- 1 red bell pepper
- 3 cloves garlic
- 1 can fire roasted diced tomatoes
- 2 cups chicken stock
- 1 can black beans
- 1 can corn
- 1 can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt, to taste
- Ground black pepper, to taste
- Shredded cheese, to taste (optional)
- Avocado, to taste (optional)
- Tortilla strips, to taste (optional)
- Fresh cilantro, to taste (optional)
- Sour cream, to taste (optional)
- Jalapeño pepper slices, to taste (optional)
- Lime, to taste (optional)
Instructions
- Step 1: Heat the olive oil in a stockpot over medium-high heat. Add the chopped white onion and diced red bell pepper, sautéing for about 5 minutes until softened, stirring occasionally.
- Step 2: Add the minced garlic and sauté for another 2 minutes, stirring occasionally to release the flavors.
- Step 3: Stir in the fire roasted diced tomatoes, chicken stock, black beans, corn, diced green chiles, shredded chicken, chili powder, ground cumin, dried oregano, and crushed red pepper flakes. Mix well to combine all ingredients.
- Step 4: Reduce the heat to medium-low and let the chili simmer uncovered for about 15 minutes, allowing it to thicken and the flavors to meld.
- Step 5: Season with salt and ground black pepper to taste. Serve hot, topped with shredded cheese, avocado, fresh cilantro, sour cream, jalapeño slices, tortilla strips, and a squeeze of lime if desired. Enjoy!
Tips & Variations
- Use rotisserie chicken for an even quicker prep time.
- For a spicier chili, add extra crushed red pepper flakes or diced jalapeños while cooking.
- Swap black beans for pinto or kidney beans according to preference.
- For a creamier texture, stir in a dollop of sour cream or Greek yogurt before serving.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months — thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili in a slow cooker?
Yes, after sautéing the onions, peppers, and garlic, combine all ingredients in a slow cooker and cook on low for 4-6 hours for a hands-off option.
Is this recipe gluten-free?
Yes, all the main ingredients are naturally gluten-free. Just ensure any toppings like tortilla strips are gluten-free if needed.
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Quick and Easy Shredded Chicken Chili Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Quick and Easy Shredded Chicken Chili is a hearty and flavorful dish perfect for any day of the week. Packed with tender shredded chicken, fire-roasted tomatoes, black beans, and a blend of spices, this chili is a comforting meal that comes together in under 40 minutes. Garnish with your favorite toppings like shredded cheese, avocado, and fresh cilantro for a customizable experience that everyone will love.
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 2 cups Shredded Chicken
- 1 White Onion, diced
- 1 Red Bell Pepper, diced
- 3 cloves Garlic, minced
- 1 can (14.5 oz) Fire Roasted Diced Tomatoes
- 2 cups Chicken Stock
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Corn, drained
- 1 can (4 oz) Diced Green Chiles
Spices and Seasonings
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Crushed Red Pepper Flakes
- Salt, to taste
- Ground Black Pepper, to taste
Toppings (Optional)
- Shredded Cheese, to taste
- Avocado, sliced, to taste
- Tortilla Strips, to taste
- Fresh Cilantro, chopped, to taste
- Sour Cream, to taste
- Jalapeño Pepper Slices, to taste
- Lime wedges, to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Add the diced white onion and red bell pepper, sautéing for about 5 minutes while stirring occasionally until the vegetables are soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes, stirring occasionally to prevent burning and to release the garlic’s aromatic flavors.
- Combine Main Ingredients: Add the fire-roasted diced tomatoes, chicken stock, black beans, corn, diced green chiles, and shredded chicken to the pot. Stir well to combine all ingredients evenly.
- Season the Chili: Mix in the chili powder, ground cumin, dried oregano, and crushed red pepper flakes. Stir thoroughly to distribute the spices throughout the chili.
- Simmer: Reduce the heat to medium-low and let the chili simmer uncovered for about 15 minutes, stirring occasionally. This allows the chili to thicken and the flavors to meld together beautifully.
- Adjust Seasoning: Taste the chili and season with salt and ground black pepper as desired. Adjust seasoning according to your preference.
- Serve and Garnish: Ladle the chili into bowls and add your preferred toppings such as shredded cheese, avocado slices, fresh cilantro, sour cream, jalapeño slices, tortilla strips, and a squeeze of lime. Serve warm and enjoy this delicious, homemade shredded chicken chili!
Notes
- Use cooked shredded chicken from rotisserie or leftover chicken to save time.
- For a spicier chili, increase the crushed red pepper flakes or add more jalapeño slices.
- You can substitute vegetable broth for chicken stock to make this recipe vegetarian if you replace the chicken with beans or tofu.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with warm cornbread or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: shredded chicken chili, quick chili recipe, easy dinner, chicken chili, spicy chili, weeknight meal
