This Chicken Chili packs a hearty punch with tender chicken, beans, and a blend of spices. It’s perfect for warming you up on a chilly day!
You can’t go wrong with a bowl of this chili. I love topping mine with cheese and a dollop of sour cream. Oh, and don’t forget the cornbread on the side—it’s a must! 🍲
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breasts are great for this recipe, but you can use thighs for a richer flavor. If you’re looking for a vegetarian option, consider using additional beans or lentils instead of chicken.
Beans: Kidney and black beans are used here, but you can mix it up with pinto beans or cannellini beans based on what you have. Canned beans make for quick prep, but dried beans can be used if soaked and cooked beforehand.
Tomatoes: Diced tomatoes add flavor and moisture. If you want a bit of heat, using fire-roasted diced tomatoes can give an extra dimension. If fresh tomatoes are available, you can use peeled and chopped tomatoes instead.
Spices: Chili powder, cumin, and smoked paprika create depth, but feel free to add jalapeños or cayenne pepper for more heat. Adjust spices based on your taste; I often add more chili powder for a spicier kick!
How Do I Get the Best Flavor from My Chicken Chili?
The key to flavorful chicken chili lies in the cooking process. Start by sautéing the onions until they’re soft. This caramelizes them and adds sweetness to your dish.
- Use medium heat and allow the onions to cook down for about 4-5 minutes before adding garlic.
- When you add the spices, let them cook for another minute before mixing in the liquid ingredients. This helps to release their essential oils and enhances the flavor.
- Be patient while simmering the chili; letting it cook low and slow allows the flavors to meld beautifully.
Don’t forget to finish with a sprinkle of fresh cilantro and a dollop of sour cream for a little brightness and creaminess on top! Enjoy your delicious chili with tortilla chips or cornbread on the side for a complete meal!
How to Make Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Sour cream for topping
How Much Time Will You Need?
This Chicken Chili recipe takes about 10 minutes of prep time and 35-40 minutes of cooking time. In total, you’ll be looking at around 45-50 minutes from start to finish, making it a quick and hearty dish for any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 4-5 minutes until it’s softened and starting to turn translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant. This builds a wonderful base flavor for your chili!
2. Add the Chicken and Base Ingredients:
Next, place the whole chicken breasts into the pot. Pour in the diced tomatoes (including the juice), drained kidney beans, drained black beans, corn, and chicken broth. This gives your chili a rich texture and flavor!
3. Season the Chili:
Now, it’s time to stir in the spices! Add the chili powder, ground cumin, smoked paprika, dried oregano, and a sprinkle of salt and pepper. Mix everything together well to ensure the spices are evenly distributed.
4. Simmer the Chili:
Bring the chili mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. During this time, the chicken will cook through and the flavors will meld beautifully.
5. Shred the Chicken:
After simmering, carefully take the chicken breasts out of the pot. Use two forks to shred the chicken into bite-sized pieces. It should be tender and easy to pull apart! Return the shredded chicken to the pot and stir well.
6. Final Cooking:
Remove the lid and let the chili cook uncovered for another 5 minutes. This step allows the chili to thicken a little more while the flavors continue to blend.
7. Add Fresh Herbs:
Stir in the chopped fresh cilantro. This adds a nice brightness to the dish and enhances the overall flavor.
8. Serve and Enjoy:
Serve your Chicken Chili hot, topped with a dollop of sour cream and a sprinkle of extra cilantro if you like. It pairs wonderfully with tortilla chips or cornbread for a complete and satisfying meal!
Enjoy your delicious and comforting Chicken Chili!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use the cold water method—placing it in a sealed bag submerged in cold water for a quicker thaw. This will help ensure even cooking in the chili.
Can I Make This Chili Vegetarian?
Absolutely! To make a vegetarian version, substitute the chicken with an extra can of beans like chickpeas or use lentils. You can also add extra vegetables like bell peppers or zucchini for more texture and flavor.
How to Store Leftovers?
Store any leftover chicken chili in an airtight container in the fridge for up to 3 days. It also freezes well—just make sure to let it cool before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through.
Can I Add More Spices for Extra Heat?
Definitely! If you like your chili spicy, feel free to add jalapeños, diced green chilies, or cayenne pepper to the mix. Start with a small amount and taste as you go, adding more until it reaches your desired level of heat.
