Shredded Chicken and Chorizo Chili

Prep Time 15

Cook Time 45

Total Time 1

Servings 6 servings

Calories 450

A hearty and flavorful chili combining tender shredded chicken with spicy chorizo and smoky peppers, perfect for a comforting meal.

1.5 pounds split chicken breast (see Note 1)
8 cups water
3 teaspoons kosher salt
1 teaspoon neutral oil
1 pound fresh chorizo (loose)
3 poblano peppers poblano peppers (trimmed, seeded, minced)
1 jalapeño jalapeño (trimmed, minced)
1 yellow onion yellow onion (peeled, diced)
4 cloves garlic (peeled, minced)
3 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon ground coriander
½ teaspoon cayenne powder (optional)
28 ounce can crushed tomatoes (or use a 26-ounce box of finely chopped tomatoes)
4 cups chicken broth (from above; see Note 1)
15.5 ounce can cannellini beans (drained and rinsed)

In a large pot, combine water, salt, and chicken. Bring to a boil, then simmer until chicken is cooked through. Remove chicken, shred, and set aside.
In the same pot, heat oil and cook chorizo until browned. Add minced poblano peppers, jalapeño, onion, and garlic; cook until vegetables are softened.
Add chili powder, cumin, coriander, cayenne (if using), crushed tomatoes, and chicken broth. Bring to a simmer.
Stir in shredded chicken and cannellini beans. Simmer for 20-25 minutes to develop flavors.
Season with salt and pepper to taste. Serve topped with sour cream and minced cilantro.

For extra heat, add more cayenne or jalapeño.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Chicken, Chili, Chorizo