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Home » Recipes » Chicken Recipes » Chicken chili bowls with home-made tortilla chips

Chicken chili bowls with home-made tortilla chips

February 1, 2019 by Alida Ryder 12 Comments

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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.

Chicken chili bowls with home-made tortilla chips

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.

Chicken chili bowls with home-made tortilla chips

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.
  • Rice.
  • 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 chili bowls with home-made tortilla chips

Chicken chili bowls with home-made tortilla chips

Chicken chili bowls with home-made tortilla chips

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. 
4.84 from 6 votes
Print Pin Rate
Course: Chicken, Chili, Dinner
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 377kcal
Author: Alida Ryder

Ingredients

for the chicken chili

  • 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

for the tortilla chips

  • 2 large flour tortillas cut into wedges
  • vegetable oil for frying

to serve

  • guacamole
  • grated cheese
  • sour cream
  • fresh chillies

Instructions

  • 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.

Nutrition

Calories: 377kcal | Carbohydrates: 40g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 421mg | Potassium: 976mg | Fiber: 6g | Sugar: 7g | Vitamin A: 480IU | Vitamin C: 12.7mg | Calcium: 142mg | Iron: 6.1mg

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Bacon corn bread

 

 

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Filed Under: Chicken Recipes, Dinner Recipes, Recipes Tagged With: 20 minute recipe, chicken chili, Chicken recipe, chili, chili con carne, chili recipe, comfort food, dinner, easy recipe, fast food, Gluten Free, home-made tortilla chips, Leftovers, lunch, quick recipe, weekday recipe

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Reader Interactions

Comments

  1. 2pots2cook

    February 1, 2019 at 6:37 PM

    Perfect appetizer ! Thank you !

    Reply
  2. Christine

    May 5, 2018 at 11:19 AM

    I could eat bowls and bowls of this chili. So rich and flavorsome. Thanks for a great recipe.

    Reply
    • Alida Ryder

      May 5, 2018 at 4:07 PM

      I’m so glad to hear you love this recipe Christine. 🙂

      Reply
  3. Annie Abbey

    February 15, 2016 at 4:08 PM

    These look amazing! I have never had success with homemade tortilla chips so I will have to try this out!
    xx Annie
    Something Swell

    Reply
    • Alida Ryder

      February 16, 2016 at 7:27 AM

      Thanks Annie, the trick is to give them sufficient time to dry and harden a little after frying. Drain them on kitchen paper and then give them a minute or so to cool a little before serving.

      Reply
  4. Amy

    February 13, 2016 at 7:57 PM

    This looks amazing! I’ll definitely be making this next time we have leftover chicken.

    Reply
    • Alida Ryder

      February 14, 2016 at 7:32 AM

      Thanks Amy. It’s such a great way to use up leftovers.

      Reply
  5. Megan @ Pip and Ebby

    February 12, 2016 at 6:46 PM

    Umm, these look amazing! So comforting and delicious…yum!

    Reply
    • Alida Ryder

      February 14, 2016 at 7:35 AM

      I’m glad you like the look of them Megan!

      Reply
  6. Aletta

    February 12, 2016 at 5:03 PM

    It Looks so yummy!!

    Reply
    • Alida Ryder

      February 14, 2016 at 7:35 AM

      Thanks Aletta!

      Reply

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