RED CHICKEN CHILI
A hearty meal made with shredded chicken simmered in a savory red chili. You can eat this straight from the bowl or use as a dip!
Ingredients
CHICKEN RUB
- 3 6 oz Chicken Breasts
- Garlic Powder
- Onion Powder
- Chili Powder
- Smoke Paprika
- Cayenne
- 2 tbsp Coconut oil any cooking oil
RED CHILI
- 1 15oz can Hormel Turkey Chili No Beans
- 1/2 19oz can Reduced Sodium Tomato Basil Soup
- 1 tsp minced Garlic
- 1/2 small diced Yellow Onions
- 1/2 15oz. canned Unsalted Dark Red Kidney Beans
- 1/3 cup Frozen Corn
- 2 tsp Organic Apple Cider Vinegar
- 2 tsp Ketchup
- 1 tbsp of #Peace
Instructions
COOKING THE CHICKEN
- Generously, season both sides of the chicken breasts with the garlic, onion, chili, smoke paprika, and cayenne. In a medium saucepan over medium high heat, add oil. Cook and fry the chicken breasts for 4 minutes each side. When done, set aside in a bowl to cool. Once cool, shred the chickens.
RED CHILI
- With the same saucepan, add oil over medium high heat. Saute garlic and onions until fragrant and translucent. Add the Turkey Chili, Tomato Basil Soup, kidney beans, corn, ACV, ketchup, and shredded chicken. Lower heat down to low-medium and simmer for 15-20 minutes. Make sure to stir the contents in the pot every few minutes. Taste and adjust seasonings to flavor.
- Serve in a bowl. Add diced onions with/or tortilla chips for garnish.
Notes
- Can be stored in a sealed container in the fridge up to 3 days
- Cooking times may vary. I have an electric stove and not a gas stove.
Nutrition
Serving: 4gCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 10gCholesterol: 90mgSodium: 750mgFiber: 5g
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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