This shredded chicken chili is quick and simple. It's a light chili with a subtle kick--perfect for a cold day! Serve topped with crushed tortilla chips, Monterey Jack cheese, and sour cream.

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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.

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  • Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

Nutrition Facts

344 calories; protein 31.7g; carbohydrates 36.9g; fat 7.8g; cholesterol 54mg; sodium 579.4mg. Full Nutrition
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Reviews (1)

Rating: 5 stars
12/17/2020
I am a wimp, so I skipped the cayenne, but this was super simple and delicious! I did blend about 1/3 of the beans so it was a creamier texture to the liquid, and I used extra onion. My hubby is not easy to please with food, and he loved it too! Plus it’s really healthy. Read More
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