One of the best things about fall weather it that it means it's time for soups, stews, and the whatnot. I love that they are so easy to prepare (at least the ones I choose to make!) and you end up with a big pot that lasts you awhile. I seriously live on soup throughout the colder months, and this easy chicken chili is one of my favorites.
Of course I like anything that is easy to whip together, because in all honesty while I do enjoy cooking, I just don't have that much time to spend doing it. This chicken chili is seriously easy, and it can be done in stages which helps too. Sometimes I'll prepare the chicken the night before, cutting down the actual time it takes to make the chili.
You don't need much for this chicken chili. Just some shredded chicken, whatever your heart desires. I just use one package, so whatever that means to you. Not a family sized package of chicken, just a regular one. Sometimes I use chicken breasts, lately I've been using chicken thighs. Yes they are a little higher in fat, but in my opinion they have much more flavor and taste. A can of corn, a couple of cans of beans, again whatever your heart desires, it can be all the same kind of bean or you can mix it up. I tend to go with what I have, so this time I included some northern white beans, some pinto beans, and some black beans. And last, but certainly not least, some chili seasoning.
I am in love with this chili seasoning. Sounds silly to say, but I seriously am. I found it at my grocery store last year, and if they ever discontinue it, at least I know now that it can be found online! It's Carroll Shelby's Chili Kit, and it's amazing for a few reasons. The first two are that it's all natural, it's just the seasonings, no extra filler stuff, and it's gluten free which fits in my current diet. In addition, the seasonings come in 4 little packets. One contains all of the chili seasonings, one has the salt, one has the cayenne pepper, and one has masa flour. So it's kinda like choose your own chili adventure, you can decide how salty, how spicy, and you can use the masa flour if you want to thicken it up. It was definitely one of those lucky finds!
I start with preparing the chicken. I just use my easy shredded chicken. Then I put it in my big pot on low heat and mix in the chili seasoning, the salt, the cayenne pepper, and 16 oz. of water. I use all of the salt, and about 3/4 of the cayenne packet, but again, you can customize it to your tastes. Then I just open all my cans of corn and beans, and drain them (just by pressing the lid in and holding them over the sink, I'm not too serious about it, again the key is easy) and throw them all in my big pot. I mix everything together, and at this point I stir in the masa flour (mixed with 1/3 cup water) because I like my chili a little thicket, and then I let it all simmer for about 10ish minutes.
And voila, it's done! Easy as that. Now you have yourself some great chicken chili, you can eat it as is. Or add any toppings of your choice, I usually like to throw on a little shredded cheese, but you could also add onions, sour cream, avocado, and the what not.
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