Chicken Chili Recipe (5 Ingredients)
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!
Servings: 8 servings
Calories: 356kcal
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.
Video
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
Nutrition
Serving: 12oz | Calories: 356kcal | Carbohydrates: 25g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 1902mg | Potassium: 730mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1511IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 5mg