Chicken Chili (5 Ingredients)
by Sommer Collier — on Oct 8, 2025 Our no-fail chicken chili recipe is easy to make with just 5 ingredients, including leftover shredded chicken and LOTS of melty cheddar cheese. It comes together in less than 30 minutes for a vibrant, cozy, and delicious meal that will have everyone at the table in a snap!
Sommer’s Recipe Notes
One-pot chili recipes are true winners any time of year, but especially cooler fall and winter nights when you just want to cuddle up with a blanket – not stand over a stove. But a hearty, beefy chili can be, well, heavy. Which is why I like to lighten things up a bit and make protein-rich leaner chilis with chicken!
We have lots of scrumptious chicken chili recipes on the site that are quick and easy, like our creamy white chicken chili, no-bean chicken chili, roasted red pepper chicken chili, mexican street corn chicken chili, and buffalo chicken chili. While those fabulous recipes are pretty simple and straightforward, this chicken chili recipe is by far the most quick and easy to make, but still packs plenty of bold and delicious flavors!
Why You’ll Love This Chicken Chili Recipe
- 5 ingredients – We use simple ingredients like leftover chicken, enchilada sauce, and jarred salsa. You probably have just about everything you need in the kitchen right now!
- 30-minute meal – Prep is as easy as popping open a few containers. Everything gets dumped into one pot, and the chili cooks in as little as 20 minutes.
- Great for meal prepping – This recipe makes 8 servings, which is perfect to enjoy for dinner tonight and have leftovers for lunch!
Give this recipe a try and stay stocked up on ingredients for whenever you need a quick, easy, and family-friendly meal!
Ingredients and Notes
- Pinto beans – Opt for chili beans in sauce, and do not drain the can.
- Chunky salsa – Use a mild or medium heat salsa, your favorite brand.
- Red enchilada sauce – Again, use your choice of mild or medium sauce. Note, we use medium heat for both the salsa and the enchilada sauce when we make the recipe.
- Shredded cooked chicken – Use up leftover roasted chicken or shredded chicken breasts from your meal prep, or meat from a store-bought rotisserie chicken.
- Shredded cheese – Use your choice of shredded cheddar cheese, a Mexican blend, Monterey jack cheese, or spicy shredded pepper jack cheese.
You’ll also need 1 cup of water, or chicken broth if you prefer.
How to Make This 5-Ingredient Chicken Chili Recipe
Tip for Success – Wait to add the shredded cheese until after turning off the burner. If the cheese is cooked at a high heat you run the risk of it becoming clumpy or greasy.
Find the full Easy Chicken Chili recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storage Notes – Store leftover chili in an airtight container and refrigerate for up to 3 days.
- Freezing – This chicken chili recipe freezes very well! Transfer it to an airtight freezer-safe container, then wrap the container in a layer of aluminum foil. Freeze for up to 3 months, then thaw in the fridge overnight before reheating.
- Reheating – Reheat leftovers in the microwave in short 10-20 second bursts at 50% power, stirring between each burst. Or reheat in a small saucepan on the stovetop over medium-low heat. For either reheating method, you might want to add a splash of water or broth to help loosen the chili.
Best Chili Toppings
Load up bowlfuls of warm chicken enchilada chili with toppings, or set everything out buffet-style and let folks help themselves. You can’t go wrong with any of these classic chicken chili toppings:
- More shredded cheese – Use the same sharp cheddar or spicy pepper jack cheese as you did in the chili, or mix things up.
- Chopped fresh green onions or fresh cilantro – A punch of bright, fresh flavor helps balance the rich, cheesy flavor of the chili.
- Diced white onion – Similar to fresh herbs, adding a sharp bite of fresh onion enhances the savory and cheesy flavors. Or top it with homemade pico de gallo made with onions, fresh diced tomatoes, and cilantro.
- Hot sauce – Use your choice of spice level and brand.
- Sour cream or greek yogurt – Either is nice for a bit of rich, cold, and creamy texture and tangy flavor.
- Diced avocado – I love the creaminess and buttery taste of ripe avocado. And yay for an extra little boost of protein in your chicken chili!
- Jalapenos – A few fresh jalapeños slices or pickled jalapeños on top adds a great pop of heat.
- Tortilla chips or tortilla strips – Not only are crunchy corn chips great for scooping up the chili, but crushed chips add a great texture when sprinkled right on top of the chili.
- Lime wedges – Add a citrus wedge for a touch of tang in each bowl.
Want to change things up? Try using the chili as a topping to make a lighter chicken version of Frito chili pie or incredible chili cheese fries!
Frequently Asked Questions
This recipe is pretty darn foolproof, so you’re unlikely to run into typical issues like overcooking the meat or underseasoning it. Here, the main thing to keep an eye on is that you stir the chili frequently so that it doesn’t burn on the bottom.
This easy chicken chili recipe doesn’t take long, so simmering the soup uncovered helps it thicken more quickly.
We like using “chili beans” in sauce for the extra flavor it adds. However, feel free to add canned black beans, great northern beans, cannellini beans, of kidney beans.
Chicken Chili Recipe (5 Ingredients)
Video
Ingredients
- 32 ounce pinto chili beans in sauce 2 cans
- 24 ounce low-sodium chunky salsa
- 19 ounce red enchilada sauce 1 large can
- 3-4 cups shredded cooked chicken (from rotisserie chicken or leftovers)
- 1 1/2 cups shredded cheddar cheese
Instructions
- Shred cooked chicken with 2 forks and measure out 3-4 cups worth.
- Set a large sauce pot over medium heat. Add the beans in their sauce, chunky salsa, red enchilada sauce, and shredded chicken.
- Add 1 cup water and stir well. Simmer for 20 minutes, stirring occasionally so the bottom doesn’t burn.
- Turn off the heat and stir in the shredded cheese. Once combined, ladle into bowls and serve with extra cheese and chopped scallions or other chili toppings.
Notes
- Storage Notes – Store leftover chili in an airtight container and keep in the fridge for up to 3 days.
- Freezing – This chili freezes very well! Transfer it to an airtight freezer-safe container, then wrap the container in a layer of aluminum foil. Freeze for up to 3 months, then thaw in the fridge overnight before reheating.
- Reheating – Reheat leftovers in the microwave in short 10-20 second bursts at 50% power, stirring between each burst. Or reheat in a small sauce pot on the stove top over medium-low heat. For either reheating method you might want to add a splash of water or broth to help loosen the chili up
