Why You’ll Love Chicken Chili Recipe
This chicken chili is perfect for busy weeknights because it takes very little prep and cooks in just 25 minutes. Using pantry staples like chili beans, salsa, and enchilada sauce keeps things simple while still creating a rich, satisfying flavor. The shredded chicken makes it filling, and the melted cheddar cheese adds a creamy finish that ties everything together. It is also easy to customize with your favorite toppings and works well for feeding a family or serving a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
32 ounces pinto chili beans in sauce (2 cans)
24 ounces low-sodium chunky salsa
19 ounces red enchilada sauce (1 large can)
3 to 4 cups shredded cooked chicken
1 1/2 cups shredded cheddar cheese
1 cup water
Directions
- Shred the cooked chicken using two forks and measure out 3 to 4 cups.
- Place a large sauce pot over medium heat.
- Add the pinto chili beans with their sauce, chunky salsa, red enchilada sauce, and shredded chicken.
- Pour in 1 cup of water and stir everything well to combine.
- Simmer for 20 minutes, stirring occasionally to prevent sticking or burning on the bottom.
- Turn off the heat and stir in the shredded cheddar cheese until melted and fully incorporated.
- Ladle into bowls and serve warm with extra cheese, chopped scallions, or your favorite chili toppings.
Servings and timing
This recipe makes 8 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Variations
You can easily change up this chicken chili to suit your taste or what you have on hand. Swap the pinto chili beans for black beans or kidney beans for a different texture. Use pepper jack cheese instead of cheddar if you want a little more heat. For a thicker chili, simmer it a few extra minutes uncovered. To make it even heartier, add corn or diced bell peppers. You can also top each bowl with sour cream, avocado, cilantro, tortilla chips, or jalapeños for extra flavor and texture.
Storage/Reheating
Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Let it cool completely before freezing.
To reheat, warm it in a saucepan over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 30-second intervals, stirring between each one. If the chili thickens too much after storage, add a splash of water or broth to loosen it.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works very well and makes this recipe even faster and easier to prepare.
Can I make this chicken chili ahead of time?
Yes, this chili is a great make-ahead meal because the flavors continue to develop as it sits.
Can I freeze chicken chili?
Yes, it freezes well for up to 3 months when stored in an airtight freezer-safe container.
What type of salsa works best?
Chunky salsa is ideal because it adds texture and flavor, but you can use mild, medium, or hot depending on your preference.
Can I make this chili spicier?
Yes, use hot salsa, spicy enchilada sauce, or add jalapeños and chili flakes for more heat.
Is this recipe gluten-free?
It can be, but you should check the labels on the canned beans, salsa, enchilada sauce, and cheese to make sure all ingredients are gluten-free.
What toppings go well with chicken chili?
Popular toppings include extra shredded cheese, chopped scallions, sour cream, avocado, cilantro, tortilla strips, and jalapeños.
Can I use a different cheese?
Yes, Monterey Jack, pepper jack, or a Mexican cheese blend all work well in place of cheddar.
How do I make the chili thicker?
Let it simmer uncovered a little longer so some of the liquid reduces, or stir in a bit more cheese for a thicker texture.
Can I make this in a slow cooker?
Yes, you can combine the beans, salsa, enchilada sauce, chicken, and water in a slow cooker, heat until hot and bubbly, then stir in the cheese at the end before serving.
Conclusion
This 5-ingredient chicken chili is a simple, flavorful recipe that proves delicious comfort food does not have to be complicated. With minimal prep, a short cook time, and easy pantry ingredients, it is a great choice for weeknight dinners, meal prep, or casual gatherings. Serve it with your favorite toppings and enjoy a warm, satisfying bowl any time.
Chicken Chili Recipe (5 Ingredients)
A quick and hearty chicken chili made with just five ingredients, perfect for busy weeknights. Rich, cheesy, and packed with bold flavors in under 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 32 ounce pinto chili beans in sauce (2 cans)
- 24 ounce low-sodium chunky salsa
- 19 ounce red enchilada sauce (1 large can)
- 3–4 cups shredded cooked chicken (from rotisserie chicken or leftovers)
- 1 1/2 cups shredded cheddar cheese
- 1 cup water
Instructions
- Shred the cooked chicken using two forks and measure out 3–4 cups.
- Place a large pot over medium heat. Add the chili beans with sauce, chunky salsa, enchilada sauce, and shredded chicken.
- Pour in 1 cup of water and stir well to combine.
- Bring to a simmer and cook for about 20 minutes, stirring occasionally to prevent sticking.
- Turn off the heat and stir in the shredded cheddar cheese until fully melted and combined.
- Serve hot, topped with extra cheese, chopped scallions, or preferred chili toppings.
Notes
- Use rotisserie chicken for faster prep and added flavor.
- Add spices like cumin or chili powder for extra depth if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili freezes well for up to 2 months.
- Serve with tortilla chips, sour cream, or avocado for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 75 mg
