Easy Chicken Chili Recipe
Quick Chicken Chili Recipe - Rotisserie chicken, tomatoes, beans, and chili spices come together for a simple weeknight meal, ready in just 30 minutes.
Ingredients
For The Chili
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can green chili, drained, 7 oz.
- 1 can diced tomatoes, 15 oz.
- 2 cups cooked chicken, shredded
- 2 cans white (such as Cannelini) beans, drained and rinsed, 15 oz
- 1 can black beans, drained and rinsed, 15 oz
- 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 ripe avocado, cut into cubes
- ¼ cup cilantro, chopped (optional)
- ¼ cup red onion, chopped
- 1 cup tortilla chips, optional
- Wedges of lime, optional
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.
Nutrition
Calories: 288kcalCarbohydrates: 22gProtein: 17gFat: 16gSaturated Fat: 3gCholesterol: 35mgSodium: 754mgPotassium: 630mgFiber: 5gSugar: 2gVitamin A: 508IUVitamin C: 6mgCalcium: 61mgIron: 2mg
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