Winter Warmth: Shredded Chicken Chili (No Beans) Recipe

 

A hearty, flavorful chili without beans—packed with tender shredded chicken, smoky spices, and rich broth.

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Ingredients

• 2 cups shredded cooked chicken (rotisserie or freshly cooked)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small jalapeño, finely chopped (optional for heat)
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (4 oz) diced green chilies
• 2 cups chopped tomatoes (or 1 can of fire-roasted tomatoes)
• 3 cups chicken broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp ground coriander
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 cup heavy cream or coconut milk (for creaminess)
• Juice of 1 lime
• Fresh cilantro, for garnish

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Instructions

1. Sauté the Aromatics

   • In a large pot over medium heat, heat the olive oil.
   • Add the diced onion, garlic, and jalapeño, cooking until fragrant (about 3-5 minutes).

2. Add Veggies & Spices

   • Stir in the red bell pepper, corn, and green chilies.
   • Add cumin, smoked paprika, oregano, coriander, salt, and black pepper. Sauté for another 2 minutes.

3. Simmer

   • Pour in the chopped tomatoes and chicken broth. Stir well and bring to a simmer.
   • Let cook for 10 minutes to blend flavors.

4. Add Shredded Chicken

   • Stir in the cooked shredded chicken and let the chili simmer for another 10 minutes.

5. Creamy Finish

   • Stir in the heavy cream (or coconut milk) and cook for another 5 minutes.

6. Final Touches

   • Squeeze in fresh lime juice and give it a final stir.
   • Garnish with fresh cilantro.

7. Serve & Enjoy!

• Ladle into bowls and serve warm. Optional toppings: shredded cheese, avocado slices, sour cream, or crispy tortilla strips.

Tip: This chili stores well! Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Would you like any variations or suggestions for serving?