Chicken Chili
Delicious and easy to make chicken chili is perfect for using up leftover cooked chicken. It's hearty, tasty, and very filling!
Servings 6 servings
Calories 361kcal
Ingredients
Spices:
- ½ teaspoon Diamond Crystal kosher salt (use less if using fine salt)
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- ½ teaspoon Diamond Crystal kosher salt
- 1 tablespoon minced fresh garlic
- 1 (7 oz) can diced green chilies
- 4 cups chicken broth
- ½ cup heavy cream
- 24 oz cooked chicken breast, shredded (5 cups)
Garnishes:
- ¼ cup chopped cilantro
- 1 jalapeño pepper, seeded and thinly sliced
- ½ cup shredded cheese (I use Mexican blend)
- ½ cup sour cream
Instructions
- In a small bowl, mix together the spices. Set aside.
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions and ½ teaspoon kosher salt. Cook, stirring occasionally, until soft, about 5 minutes.
- Add the garlic, the green chilies, and the spice mix. Cook, stirring, 30 seconds.
- Add the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
- Stir in the heavy cream, then the shredded chicken. Simmer just until heated through, about 5 more minutes.
- Garnish and serve.
Video
Notes
Please remember to use gloves when handling jalapenos. They can be quite irritating to your skin.
Nutrition
Calories: 361kcal | Carbohydrates: 7g | Protein: 32g | Fat: 22g | Saturated Fat: 11g | Sodium: 786mg | Fiber: 1g | Sugar: 4g