Get ready to transform your dinner routine with a mouthwatering Mexican-inspired chili that's about to become your new obsession! This isn't just another boring chili recipe – this Shredded Chicken n Cabbage Chili is a flavor explosion that combines tender, juicy chicken, crisp cabbage, and a perfect blend of spices that will have your family begging for seconds. Whether you're looking for a cozy weeknight meal or a crowd-pleasing dish for your next gathering, this recipe is your ticket to culinary greatness!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- Chicken breast, cooked and shredded
- Cabbage, shredded
- Onion, diced
- Garlic, minced
- Chili powder
- Cumin
- Tomatoes, diced
- Chicken broth
- Salt
- Pepper
Instructions
- Prepare all ingredients by cooking chicken breasts until fully done, then shred using two forks. Dice onions, mince garlic, and shred cabbage finely.
- Heat a large heavy-bottomed pot over medium-high heat. Add a small amount of oil and sauté diced onions until translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Sprinkle chili powder and cumin over the onion-garlic mixture, stirring to coat and release their aromatic oils.
- Add shredded chicken to the pot, stirring to combine with spices and onions.
- Pour in diced tomatoes and chicken broth. Stir to mix all ingredients thoroughly.
- Add shredded cabbage to the pot, mixing it well with other ingredients.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for approximately 45-50 minutes.
- Season with salt and pepper to taste during the last 10 minutes of cooking.
- Check consistency and adjust liquid if needed. The chili should be thick but not dry.
- Remove from heat and let rest for 5-10 minutes before serving to allow flavors to meld.
Tips
- Shredding Secrets: For the most tender chicken, poach the breasts in chicken broth or use a slow cooker for maximum moisture and flavor.
- Spice it Up: Don't be afraid to adjust the chili powder and cumin to your taste. For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
- Cabbage Consistency: Shred the cabbage finely for a more integrated texture, or leave it slightly chunkier for added crunch.
- Flavor Boosting: For deeper flavor, consider toasting your spices in the pot for 30-60 seconds before adding other ingredients.
- Make-Ahead Magic: This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- Serving Suggestions: Top with fresh cilantro, a dollop of sour cream, or some shredded cheese to take this chili to the next level.
- Liquid Love: If the chili becomes too thick while simmering, add a little extra chicken broth to maintain the perfect consistency.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
