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Chicken Chili

A creamy and flavorful dish packed with shredded chicken, beans, and spices that can be made in just 30 minutes, perfect for a busy weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound shredded chicken (cooked) Use pre-cooked chicken for ease.
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) kidney beans (drained and rinsed)
  • 1 can (14 oz) diced tomatoes (with juice)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon chili powder Adjust according to taste.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing.
Optional toppings
  • shredded cheese
  • sliced avocado
  • sour cream
  • fresh cilantro

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).
  2. Stir in the shredded chicken, diced tomatoes (with their juice), black beans, and kidney beans.
  3. Sprinkle in the chili powder, cumin, salt, and pepper, mixing well until everything is evenly coated with the spices.
  4. Let the chili come to a gentle simmer, allowing it to cook for about 15 minutes to meld the flavors.
  5. Ladle the Chicken Chili into bowls and add your favorite toppings — cheese, avocado, or a dollop of sour cream.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months. Reheat gently with a splash of chicken broth if needed.