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

Scale

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