Best Smoky Shredded Chicken Chili Recipes

SMOKED CHICKEN CHILI

Smoked Chicken Chili image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
4 cloves garlic, finely chopped
2 small yellow onions, cut into small dice
1 poblano pepper, ribs and seeds removed, cut into medium dice
1/4 cup chili powder
3/4 to 1 cup heavy cream
1/2 cup chicken stock, plus more if needed
One 15-ounce can hominy, drained and rinsed
2 pounds smoked chicken thighs, shredded (can also be grilled if you don't have a smoker)
One 15-ounce can white beans, drained and rinsed
1/4 cup masa harina, plus more if needed
Kosher salt
Serving suggestions: shredded fontina cheese, tortilla chips, sour cream and lime wedges

Steps:

Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
Serve with fontina cheese, tortilla chips, sour cream and lime wedges.

SHREDDED CHICKEN CHILI

Shredded Chicken Chili image

Delicious white shredded chicken chili like none other. Easy to make, and good for you too!

Provided by foodisgood

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h

Yield 10

Number Of Ingredients 13

Ingredients

4 (15 ounce) cans great northern beans
2 (15.25 ounce) cans sweet corn, drained
1 (14.5 ounce) can chicken broth
4 stalks celery, sliced
1 large onion, diced
1 medium jalapeno pepper, diced
4 cloves garlic, diced
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon dried oregano
2 pounds shredded cooked chicken
2 (4 ounce) cans chopped green chiles

Steps:

Puree 2 cans of beans in a food processor or blender. Reserve remaining 2 cans.
Combine corn, chicken broth, celery, onion, jalapeno pepper, garlic, cilantro, cumin, black pepper, and oregano in a large pot over medium-high heat; bring to a boil. Reduce heat to medium and cook for about 20 minutes.
Stir in blended and whole beans, shredded chicken, and chile peppers. Reduce heat and let simmer, stirring occasionally, for about 15 minutes. Remove from heat and serve.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 56.1 g, Cholesterol 69 mg, Fat 8.5 g, Fiber 11 g, Protein 40.6 g, SaturatedFat 2.3 g, Sodium 769 mg, Sugar 4.4 g