Chicken chili bowls with home-made tortilla chips
Chicken chili bowls topped with cheese, guacamole and sour cream served with crisp, home-made tortilla chips makes a great game day meal and is perfect for serving a crowd.
I made this chicken chili recipe a few nights ago when I had half a cooked chicken that needed using up and as I am the queen of leftovers I decided to whip up this chili of sorts.
How to make easy chicken chili
I fried off an onion, garlic and aromatic spices before adding canned tomatoes, beans and shredded chicken. This is the perfect recipe to use rotisserie chicken or leftover roast chicken.
The chicken chili will also make a FANTASTIC filling for quesidillas, burritos and wraps in general. It’s the kind of recipe I make in bulk and freeze in portions for easy lunches, fuss-free dinners and it is the absolute best recipe to serve to a crowd of people (hello Game Day feasting!) I love serving the chili in a big pot and having bowls of guacamole, grated cheese, sour cream and salsa for everyone to make up their own bowls of chili.
I used a few tortillas that were lying at the back of my fridge to make the quickest home-made tortilla chips, et voila. Dinner was served. So simple, so scrumptious and something you can whip up in seconds.
What to serve with chili
- A variety of toppings like guacamole, sour cream, pickled jalapeños and grated cheese.
- Home-made tortilla chips or corn chips.
- Bacon corn bread
- Cheese and herb beer bread
More Game Day recipes
- Baked jalapeño cheese fries
- Buffalo chicken sliders with blue cheese sauce
- Baked apricot sticky chicken wings
- Crispy beer battered cauliflower
Chicken and bean chili bowls topped with cheese, guacamole and sour cream served with crisp, home-made tortilla chips makes a great game day meal and is perfect for serving a crowd.
- 1 large onion finely chopped
- 2 garlic cloves crushed
- olive oil for frying
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 x400g approximately 12oz can chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional
- 2 cups cooked chicken shredded
- 1 x400g approx 12 oz cannellini beans
- 1 cup chicken stock
- salt & pepper to taste
- 2 large flour tortillas cut into wedges
- vegetable oil for frying
- grated cheese
- sour cream
- fresh chillies
Heat a large frying pan over medium heat then add the oil. Sauté the onion and garlic until soft and translucent.
Add the spices and fry for another 30 seconds before adding the tomatoes and tomato paste. Add the sugar and allow to simmer for 2 minutes.
Add the chicken, beans and chicken stock and allow to simmer for 10 minutes or until the sauce has thickened slightly. Season to taste.
To make the tortilla chips, heat enough oil to deep-fry the tortilla chips in a saucepan.
When the oil is hot, carefully place the tortilla wedges in the pot and allow to fry for 10-15 seconds until they are golden brown.
Remove from the oil and allow to drain on kitchen paper.
Serve the chili in bowls topped with the cheese, guacamole and sour cream. Add a few chillies (if using) and serve with the tortilla chips.