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Serving: This chicken chili is perfect when served with cornbread, crackers, or even a simple side of rice. You can also garnish with shredded cheese, sour cream, or chopped cilantro for added flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Reheat on the stovetop or in the microwave when ready to serve.
Variations:
Add Veggies: You can add chopped bell peppers, onions, or zucchini for extra flavor and nutrition.
Spicy Chicken Chili: For more heat, try adding extra chili seasoning, jalapeños, or a dash of hot sauce.
Cheese Lover’s Chili: Mix in shredded cheddar or Monterey Jack cheese directly into the chili for a creamy, cheesy twist.
FAQ:
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to cook it for an extra hour or so until the chicken is fully cooked through.
Can I make this on the stove instead of a crockpot?
Yes! You can simmer this on the stovetop in a large pot. Just cook the chicken first, shred it, and then simmer everything together for about 30 minutes to blend the flavors.
Can I use other types of beans?
Definitely! Feel free to swap out black beans or kidney beans with other varieties like pinto beans or white beans, depending on your preference.
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