Shred the cooked chicken with 2 forks and measure out 3 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.
Turn off the heat and stir in the shredded cheese. Once combined, ladle into bowls and serve with extra cheese and possibly chopped scallions.
This video is sponsored by BUSH'S Beans. All opinions are our own.
Start with cooked chicken. Either use up your leftovers, or buy a rotisserie chicken for this recipe. You can add raw chicken to the chili, but the pieces will need to be cooked whole in the chili for at least 15-20 minutes, then shredded. Then the chili will need to simmer another 10 minutes to season the chicken shreds well.