I Make This 20-Minute Chicken Chili on Busy Weeknights (No Chopping Required)
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 (28-ounce) can red enchilada sauce
- 13 poundpacked cups shredded cooked chicken breast
- 1 (15.25-ounce) can whole kernel super sweet corn
- 1 (15-ounce) can black beans
- Salt, to taste Salt, to taste Salt, to taste
- Chopped cilantro, sour cream, shredded cheddar cheese, and/or corn chips for topping, optional Chopped cilantro, sour cream, shredded cheddar cheese, and/or corn chips for topping, optional Chopped cilantro, sour cream, shredded cheddar cheese, and/or corn chips for topping, optional
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Instructions
- Heat the olive oil in a 4-quart saucepan, soup pot, or Dutch oven over medium heat for a minute or so. Add the cumin and stir until fragrant and a little toasty but not burned, about 30 seconds.
- Add the enchilada sauce, chicken, corn, and black beans and stir to combine. Cover the pot and allow the chili to come up to a simmer, about 5 minutes. Stir the chili, then cover again and let simmer until the flavors meld, about 5 more minutes.
- Remove the pot from the heat, then stir the chili one last time. Taste for seasoning, adding salt if needed. Ladle the chili into serving bowls, then add whichever toppings you prefer at the table.,The chili will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat a serving in the microwave for about 3 minutes, stirring halfway through, keeping the bowl covered with a paper towel or other microwave-safe cover.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original