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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

  1. 9 boneless, skinless chicken breasts
  2. 3 cloves garlic, minced
  3. Olive oil
  4. 1 tablespoon chili powder or 1 dried ancho chili, broken into pieces, seed & stem discarded
  5. 1 large can (28oz) mild green enchilada sauce
  6. 1/2 tsp kosher salt + more to taste before serving
  7. Condiments*

How to make it

  1. Heat olive oil in a large stock pot over medium heat. Add garlic and stir for about 30 seconds.
  2. Add chicken breasts, chili power or ancho chili and enchilada sauce.
  3. Stir well and bring to a low boil
  4. Reduce heat to very low, cover and cook about 45 minutes until chicken is cooked through.
  5. Remove chicken to a platter
  6. Increase heat under stockpot to medium high and reduce sauce by 1/3-1/2
  7. Meanwhile, shred chicken into pieces
  8. When sauce has reduced, return shredded chicken to the pot.
  9. Serve with *optional condiments: whole grain wraps, chopped lettuce, grated cheese, sour cream, salsa, hot sauce, etc.

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