chicken chili
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.
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.