This Shredded Mexican Chili Chicken is a one pan wonder. The recipe calls for a can of chili, chicken breasts, veggie stock, hominy beans, diced peppers and frozen corn (only 6-ingredients). It can be served over a baked sweet potato on the first night, and then leftovers can be made into a killer nacho dinner, rolled into enchiladas or taquitos, or eaten as is later in the week. It’s dairy free, carb conscious, and low fat. Garnishing with avocados, raw onions and peppers can make this plant forward as well. Ready in 20 minutes!
Hacks:
- Can of chili (I used Trader Joe’s Turkey Chili with Beans)
- Frozen corn
The Things:
- Skillet with a lid
- Forks for shredding
- Cutting board and knive
- Can opener
Variations:
- Eat it as is without the potato for a “no pants” version.
- Make this in the crock pot on low for 6 hours.
- The Instant Pot can make this happen for you too. Try pressure cook for 20 minutes.
Shredded Mexican Chili Chicken
July 31, 2020
: 6
: 5 min
: 30 min
: 35 min
: Easy
Ingredients
- 3 sweet potatoes (optional)
- 1 can of chili (such as Trader Joe's Turkey Chili with Beans)
- 2 cups of vegetable stock
- 2 large chicken breasts (cut into 6 pieces)
- 1 can of hominy beans (drained and rinsed)
- 1 cup of frozen corn
- 1 bell pepper (diced)
- Garnish with raw red onion, peppers, cilantro and avocados (optional)
Directions
- Step 1 Preheat oven to 450 degrees and bake the washed sweet potatoes on a sheet pan or baking dish. Line with parchment paper and leave them whole for no prep and no clean up.
- Step 2 Pour the can of chili and 2 cups of veggie stock into a skillet and bring to a boil. Add the chicken to the boil and turn after 2 minutes. Turn heat down to medium-low for a slow boil and cover for 10 minutes. Meanwhile dice the peppers and whatever else you are using for garnish.
- Step 3 Add the beans, corn and most of the diced peppers to the skillet. Reserve some for garnish. Cook the vegetables in the mixture for 3 to 5 minutes. Shred the chicken in the skillet and mix it all together.
- Step 4 Potatoes should take between 20-35 minutes depending on their size and your oven. When they are cooked through, cut them lengthwise and spoon the mixture over the potato leaving the skin on. Garnish and done!
What do you think of this one?
Please let me know! Also, if you have a hardly homemade recipe of your own that you would like to share, let’s connect!
