Two Can Chicken Chili
★★★★★ 1 vote5
2 mediumchicken breast halves, skinless and boneless
1/2 cchopped red onion
1 can(s)stewed tomatoes, mexican (such as ro-tel medium spice, diced)
1 can(s)chili beans (such as bush brand)
1/2 ccheddar cheese, shredded
2-3 Tbspolive oil, extra virgin
How to Make Two Can Chicken Chili
- Cut chicken into 1" cubes, set aside.
In large teflon coated fry pan, on medium to high heat saute onion in olive oil until translucent.
Add Chicken and saute, about 5 minutes or until lightly browned.
Add chili beans and tomatoes. (do not drain liquid on either item). Mix everything together.
Reduce heat, cover and simmer for about 20 minutes.
Remove lid and continue to simmer until most liquid is reduced. - About 10 more minutes ( If you like runnier chili, leave lid on for the remaining 10 minutes)
Spoon into bowls. Top with shredded cheese (if desired)