Shredded Chicken Chili
Shredded chicken chili that is just as delicious as any slow-cooker recipe, but faster. This super-healthy recipe includes all kinds of tasty ingredients. Add any bean you prefer; I needed to use up a drawer full of garbanzo beans, so I chose them for this batch. It is so good I will probably keep those beans as a permanent ingredient.
This is the perfect recipe for leftover chicken, peppers, corn, and zucchini. The ingredients blend together in a perfect, robust, low-fat soup.
Use precooked chicken breast or thighs. I prefer breasts for this recipe, but it’s a personal preference. If you don’t have leftover cooked chicken breasts in the fridge, add a couple to some water and simmer for about 15-20 minutes. Drain the water and shred (or chop) the chicken.
To make 6 healthy servings of this yummy shredded chicken chili, you will need to grab these ingredients:
- Chicken breasts ~ or thighs if preferred
- Olive oil
- Lg bunch of green onions ~ I used tops only for a Low FODMAP diet
- Lg garlic clove ~ substitute with a powdered garlic substitute for Low FODMAP
- Bok choy
- Carrots
- Zucchini
- Corn ~ I used leftover corn cut off the cob
- Green pepper
- Garbanzo beans
- Black beans
- Tomato sauce
- Cumin
- Mexican oregano
- Smoked paprika
- Chicken stock ~ I use Smoke n Sanity Chicken Base Seasoning; it is Low FODMAP and delicious.
- Salt and pepper to taste
Of course, I always love a piece of cornbread with my chili, so while the chili is simmering, this cornbread recipe is an easy one to mix up quickly, and it bakes in 30 minutes. This cornbread can be made gluten, egg, and dairy-free as well.
Enjoy!
Shredded Chicken Chili
Ingredients
- 2 Lg Cooked Chicken breasts ~ or thighs if preferred Leftover cooked chicken or simmer chicken breasts for 20 minutes to cook.
- 1 Tbsp Olive oil
- 1 Lg Bunch Green onions ~ I use tops only for a Low FODMAP diet
- 1 Lg Garlic clove ~ substitute with a powdered garlic substitute for Low FODMAP
- 1 Lg Stalk Bok choy- chopped
- 2 Lg Carrots - chopped
- 1 Small Firm Zucchini - chopped
- 1 + 1/3 Cup Corn ~ I use leftover corn cut off 2 cobs
- 1 Lg Green pepper, chopped
- 1 15- 15-oz Garbanzo beans drained and rinsed
- 1 15-ozoz Black beans drained and rinsed
- 1 15-ozoz can Tomato sauce
- 1 tbsp Cumin
- 1 tsp Mexican oregano
- 2 tsp Smoked paprika
- 7 cups Chicken stock ~ I use Smoke n Sanity Chicken Base Seasoning; it is Low FODMAP and delicious.
- Salt and pepper to taste
Instructions
- Cook chicken breasts if you are not using precooked. To cook chicken breasts place them in water and bring it to a boil. Reduce heat and simmer 15-20 minutes. Drain water and shred chicken.
- In a large kettle, add olive oil and cook all chopped vegetables for about 3 -5 minutes.
- Add all other ingredients and stir to combine.
- Bring the chili to a boil, then reduce heat to a simmer.
- Simmer chili for 30 minutes.
- Serve with cornbread for a cozy meal.
- Store leftovers in the refrigerator for up to 4 days max or freeze for longer storage.
