Shredded Chicken Chili Recipes

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WHITE BEAN SHREDDED CHICKEN CHILI



White Bean Shredded Chicken Chili image

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.

Provided by Chef BamBam

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 11

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 (15 ounce) cans great northern beans
1 (4 ounce) can chopped green chiles, undrained
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon cayenne pepper

Steps:

  • 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.
  • 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 : Calories 344 calories, Carbohydrate 36.9 g, Cholesterol 54 mg, Fat 7.8 g, Fiber 8.4 g, Protein 31.7 g, SaturatedFat 1.9 g, Sodium 579.4 mg, Sugar 1.6 g

SMOKY SHREDDED CHICKEN CHILI



Smoky Shredded Chicken Chili image

The chipotle peppers give this slow cooker shredded chicken chili a subtle smoky flavor. Top with shredded Cheddar cheese, sour cream, oyster crackers, or Fritos® chips.

Provided by Angela Miller

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h35m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil, or as needed
1 large onion, diced, divided
2 tablespoons garlic, minced, divided
1 ½ pounds shredded cooked chicken
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (15 ounce) can tomato sauce
1 (15 ounce) can chicken broth
1 (14 ounce) can chili beans
2 tablespoons minced chipotle peppers in adobo sauce
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
  • Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 18.3 g, Cholesterol 65.4 mg, Fat 9.3 g, Fiber 5.1 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 1414 mg, Sugar 4.8 g

SHREDDED CHICKEN CHILI [RECIPE]



Shredded Chicken Chili [Recipe] image

Try our most popular low carb chili recipe!

Provided by Tasha

Categories     Main Course

Time 30m

Number Of Ingredients 12

4 chicken breasts (large, shredded)
1 tbsp Butter
½ onion (chopped)
2 cups Chicken broth
10 oz diced tomatoes (canned, undrained)
2 oz tomato paste
1 tbsp Chili powder
1 tbsp Cumin
1/2 tbsp Garlic powder
1 jalapeno pepper (chopped (optional))
4 oz Cream cheese
Salt and pepper (to taste)

Steps:

  • Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours. Whatever's clever for you! Rotisserie chicken meat can be substituted for the breasts as well.
  • In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent.
  • Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes.
  • Cut cream cheese into small, 1-inch chunks.
  • Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste.
  • Eat as-is or garnish with toppings of your choice. I love cilantro and Monterey jack cheese for ooey gooey goodness.

Nutrition Facts : Calories 201 kcal, Carbohydrate 7 g, Protein 18 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 555 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SLOW COOKER SHREDDED CHICKEN CHILI



Slow Cooker Shredded Chicken Chili image

This slow cooker shredded chicken chili is easy and flavorful. I serve it with cornbread. Got this recipe from a family friend and it has become a family favorite.

Provided by Amy A

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 10h15m

Yield 12

Number Of Ingredients 12

3 (15 ounce) cans great northern beans
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic salt
2 teaspoons minced garlic
1 teaspoon dried oregano
3 teaspoons brown sugar
2 (4 ounce) cans chopped green chile peppers
½ medium onion, chopped, or more to taste
1 (10.5 ounce) can condensed cream of chicken soup
2 (14.5 ounce) cans low-sodium chicken broth
3 pounds shredded, cooked chicken breast

Steps:

  • Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
  • Cook on Low, 10 to 12 hours.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 27.4 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 5.7 g, Protein 40.8 g, SaturatedFat 3 g, Sodium 640.4 mg, Sugar 2.3 g

SHREDDED CHICKEN CHILI



Shredded Chicken Chili image

Delicious white shredded chicken chili like none other. Easy to make, and good for you too!

Provided by foodisgood

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h

Yield 10

Number Of Ingredients 13

4 (15 ounce) cans great northern beans
2 (15.25 ounce) cans sweet corn, drained
1 (14.5 ounce) can chicken broth
4 stalks celery, sliced
1 large onion, diced
1 medium jalapeno pepper, diced
4 cloves garlic, diced
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon dried oregano
2 pounds shredded cooked chicken
2 (4 ounce) cans chopped green chiles

Steps:

  • Puree 2 cans of beans in a food processor or blender. Reserve remaining 2 cans.
  • Combine corn, chicken broth, celery, onion, jalapeno pepper, garlic, cilantro, cumin, black pepper, and oregano in a large pot over medium-high heat; bring to a boil. Reduce heat to medium and cook for about 20 minutes.
  • Stir in blended and whole beans, shredded chicken, and chile peppers. Reduce heat and let simmer, stirring occasionally, for about 15 minutes. Remove from heat and serve.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 56.1 g, Cholesterol 69 mg, Fat 8.5 g, Fiber 11 g, Protein 40.6 g, SaturatedFat 2.3 g, Sodium 769 mg, Sugar 4.4 g

RED SHREDDED CHICKEN CHILI



Red Shredded Chicken Chili image

A good old, stay-warm shredded chicken chili to have on a chilly winter day! I used red pepper flakes to spice things up a bit. Top with cheese and sour cream and serve with corn muffins.

Provided by Autumn Pumpkin

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons canola oil
½ medium red onion, chopped
½ medium green bell pepper, chopped
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
3 cups shredded rotisserie chicken

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
  • Stir in chicken and simmer for 10 minutes. Serve hot.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 22.5 g, Cholesterol 52.5 mg, Fat 10.7 g, Fiber 7.3 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 370.9 mg, Sugar 0.7 g

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