Easy Chicken Chili Recipe

Easy Chicken Chili Recipe - Rotisserie chicken, tomatoes, beans and chili spices cooked to perfection for an easy weeknight dinner ready in 30 minutes.

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 288kcal

Author Aysegul Sanford

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.

Video

Notes

The nutritional value information below do not include the calories coming from the toppings.

Nutrition