Best Chicken Chili Ever
If you’re looking for a comforting, hearty, and flavorful dish, this chicken chili is the answer! Packed with tender chicken, a medley of beans, and a blend of warm spices, this recipe strikes the perfect balance of spice and richness.
It’s a versatile dish, ideal for game days, cozy dinners, or even meal prep. Top it off with your favorite garnishes for a meal that everyone will love. Whether you’re a chili enthusiast or new to the dish, this recipe is bound to become a favorite.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients Overview
- Chicken: Provides lean protein and a hearty texture.
- Beans: A mix of white and kidney beans adds creaminess and substance.
- Spices: Chili powder, cumin, and smoked paprika create a deep, smoky flavor.
- Broth: Helps simmer the ingredients into a rich, flavorful chili.
- Tomatoes: Bring acidity and depth to the base.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken (rotisserie or pre-cooked works well)
- 1 (15 oz) can diced tomatoes
- 1 (4 oz) can green chilies
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup frozen corn (optional)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
Step-by-Step Instructions
- Prepare the Base: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add Chicken and Seasonings: Stir in the shredded chicken, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes to let the spices bloom.
- Combine the Ingredients: Add the diced tomatoes, green chilies, white beans, kidney beans, and chicken broth to the pot. Stir to combine.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, to allow the flavors to meld.
- Add Corn and Lime: If using, stir in the frozen corn during the last 5 minutes of cooking. Add lime juice before serving for a fresh, tangy finish.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sour cream, or avocado slices as desired.
Recipe Tips
- For a creamier texture, mash some of the beans before adding them to the chili.
- Adjust the spice level by adding more chili powder or a pinch of cayenne pepper.
- This recipe freezes well, making it perfect for batch cooking.
What to Serve With This Recipe
- Crusty bread or cornbread makes a fantastic side.
- Serve with tortilla chips for a crunchy complement.
- Pair with a fresh green salad for a lighter contrast.
Frequently Asked Questions
Can I use uncooked chicken?
Yes, add raw chicken breasts to the pot when adding the broth. Simmer until the chicken is fully cooked, then shred before serving.
Can I make this in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
How long does this chili last in the fridge?
Store in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
- Top with shredded cheese, a dollop of sour cream, or chopped green onions.
- Pair with tortilla chips or cornbread for dipping.
- Serve over steamed rice or quinoa for an extra-filling meal.
The Best Chicken Chili Ever delivers a satisfying, flavor-packed meal that’s both easy and versatile. Perfect for any occasion, this recipe will quickly become a go-to for family dinners and gatherings alike!
chicken chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 pound cooked shredded chicken rotisserie or pre-cooked works well
- 1 15 oz can diced tomatoes
- 1 4 oz can green chilies
- 1 15 oz can white beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup frozen corn optional
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare the Base: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add Chicken and Seasonings: Stir in the shredded chicken, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1–2 minutes to let the spices bloom.
- Combine the Ingredients: Add the diced tomatoes, green chilies, white beans, kidney beans, and chicken broth to the pot. Stir to combine.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, to allow the flavors to meld.
- Add Corn and Lime: If using, stir in the frozen corn during the last 5 minutes of cooking. Add lime juice before serving for a fresh, tangy finish.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sour cream, or avocado slices as desired.
