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Chicken Chili
Easy chicken chili. I don't normally used prepared products, but one day when I learned I had a few hours serve a meal to six people, I needed a tasty contingency plan. Normally it would have been pasta, but I had a couple of chicken breasts thawed. This came to me while at the store trying to figure out what on earth to do.
Serves 6.
What you need
- 9 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- Olive oil
- 1 tablespoon chili powder or 1 dried ancho chili, broken into pieces, seed & stem discarded
- 1 large can (28oz) mild green enchilada sauce
- 1/2 tsp kosher salt + more to taste before serving
- Condiments*
How to make it
- Heat olive oil in a large stock pot over medium heat. Add garlic and stir for about 30 seconds.
- Add chicken breasts, chili power or ancho chili and enchilada sauce.
- Stir well and bring to a low boil
- Reduce heat to very low, cover and cook about 45 minutes until chicken is cooked through.
- Remove chicken to a platter
- Increase heat under stockpot to medium high and reduce sauce by 1/3-1/2
- Meanwhile, shred chicken into pieces
- When sauce has reduced, return shredded chicken to the pot.
- Serve with *optional condiments: whole grain wraps, chopped lettuce, grated cheese, sour cream, salsa, hot sauce, etc.
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