Shredded Chicken Chili Recipe
This shredded chicken chili is bound to become your year-round comfort food. Add as much spice as you like; guacamole is mandatory, and cheese is optional.
Servings 4 people
Calories 291kcal
Cost 10
Ingredients
- 1 tbsp. coconut oil
- 1 onion diced
- 2 garlic cloves crushed
- ½ tsp. red pepper flakes
- 1 tsp. smoked paprika
- ½ tsp. cumin
- ½ tsp. ground coriander
- ¼ tsp. cayenne pepper
- 1 tsp. dried oregano
- 2 14 oz. cans chopped tomatoes
- Sea salt and black pepper to taste
- 4 cups chicken cooked and shredded
- Fresh cilantro to garnish
- Lime wedges to garnish
Guacamole Ingredients
- 1 ripe avocado
- Juice of 1 lime
- Sea salt and black pepper to taste
Instructions
- Fry the onion and garlic in the melted coconut oil until soft and translucent.1 onion, 2 garlic cloves, 1 tbsp. coconut oil
- Add the herbs and spices and fry for another minute, then add the chopped tomatoes.½ tsp. red pepper flakes, 1 tsp. smoked paprika, ½ tsp. cumin, ½ tsp. ground coriander, ¼ tsp. cayenne pepper, 1 tsp. dried oregano, 2 14 oz. cans chopped tomatoes
- Season to taste and allow to cook for 7-10 minutes until the sauce has reduced slightly.
- Add the shredded chicken and adjust the seasoning if necessary.4 cups chicken, Sea salt and black pepper
- To make the guacamole, mash the avocado with the lime juice, salt, and pepper.1 ripe avocado, Juice of 1 lime, Sea salt and black pepper
- Serve the chili with a dollop of guacamole, lime wedge, and freshly chopped cilantro.Lime wedges, Fresh cilantro
Nutrition
Calories: 291kcal | Carbohydrates: 18g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 805mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 4mg