This shredded chicken chili is quick and simple. It's a light chili with a subtle kick--perfect for a cold day! Serve topped with crushed tortilla chips, Monterey Jack cheese, and sour cream.
Ingredients
- 1 tablespoon olive oil
- 1 large onion , chopped
- 2 cloves garlic , minced
- 2 teaspoons ground cumin
- 2 cups chicken broth
- 4 cups shredded cooked chicken
- 3 cans great northern beans , 15 ounce
- 1 can chopped green chiles , 4 ounce
- 0.5 teaspoons dried oregano
- 0.25 teaspoons salt
- 0.25 teaspoons cayenne pepper
Instructions
-
1
Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
-
2
Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Overnight Caramel Pecan Rolls
These deliciously sticky pecan rolls can be made the night before and then cooked in the morning on special occasions like Easter or Christmas. I get a lot of compliments when I make these warm and fluffy treats!
Delicious Strawberry Shake
My mom made this strawberry shake for me when I was a kid. I loved it then, and I still love it, especially on hot summer days!
Nutty Banana Bread
This is just a really good and hearty banana bread. If you're not a nut person just omit them, you can also add a few raisins if you'd like. I like it right after its made, drenched in whipped butter. It's so yummy.