5 Can Chicken Chili

Easy Chicken Chili somethingsplendiferous.com

Do you even come home and wish dinner would cook itself?

This has been a dream of mine for a long time.  Ever since I got an instant pot for Christmas, it’s kind of come true.  Ok, I still have to do a little prep, but I’m not spending nearly as much time in the kitchen.

With my instant pot, I can throw something in, set the time, and walk away.  WALK AWAY!

This is probably my favorite kitchen gadget of all time! My instant pot cooks things faster than I ever thought possible. One of my favorite things to cook in the instant pot is rice.  It turns out perfectly and only cooks for 3 minutes! I love it! It’s A-mazing! If you don’t have one, you should really look into it, you need a break mama!

Okay, enough about my love for my instant pot, let’s talk about chicken chili!

When the weather starts to get colder, I’m always ready for some homemade chili! I love quick and easy meals, so this is one of my favorites.

What I love about this meal is that I usually have everything on hand in my pantry. And it makes exactly 2 quarts, which is perfect for storing it in the fridge. This is a great meal and I love to take it as lunch!

Easy Chicken Chili somethingsplendiferous.com
This delicious recipe is not only amazing but it is so incredibly easy!
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5 Can Chicken Chili
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Quick and easy chicken chili. This is one of our favorites, enjoy!

Course: Main Course
Cuisine: Mexican
Author: Lindsay Gothmann
Ingredients
  • 1 lb. cooked chicken (about 4 chicken tenderloins)
  • 1 14.5 oz. can chicken broth
  • 1 10.75 oz. can Campbell's tomato soup (don't add water)
  • 1 10 oz. can Rotel Original Diced Tomatoes & Green Chilies
  • 1 14.5 oz. can sweet corn (don't drain)
  • 1 15 oz. can black beans (drain & rinse)
  • 1 tablespoon lime juice
  • 2 tablespoon taco seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
Toppings: sharp cheddar cheese, sour cream, cilantro, avocado, tortilla chips
Instructions
  1. Cook chicken (I like to use my instant pot, high pressure for 10 minutes) If you don't have an instant pot you can boil the chicken in water for 15-20 minutes

  2. In a large pan, add chicken, lime juice, all canned ingredients and seasonings {chicken broth, Campbell's tomato soup (no additional water), Rotel Original Diced Tomatoes & Green Chilies, black beans (drained and rinsed), and sweet corn}

  3. Use a fork or tongs to shred the chicken

  4. Bring to a boil and simmer for about 25-30 minutes

Serve hot with toppings!
Toppings: sharp cheddar cheese, sour cream, cilantro, avocado, tortilla chips

 I hope your family enjoys this soup as much as we do!

 

8 Replies to “5 Can Chicken Chili”

  1. sounds yummy and super delicious!!

    1. It is delicious! One of my favorite go-to meals when I don’t want to spend much time in the kitchen 🙂

  2. Well this will be popular if it is something that the husband can make. I think he can handle opening and dumping some cans into a pot to warm up. Wish we had this earlier in the winter.

    1. It’s great for chilly spring days too!

  3. I have actually never tried a chicken child before, but it looks lovely me a great change-up from my usual beef based one. And I need some instant pot recipes.

    1. You could totally make the whole thing in an instant pot. I will have to see how long it takes and add instant pot cooking times 🙂

  4. I love chicken chili; and I’m even more excited about how EASY this is; thanks so much for sharing!

    1. You’re welcome! I hope you like it!

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