This Chicken Chili is a warm and comforting dish, packed with tender chicken, beans, and a zesty kick of spices. It’s perfect for chilly nights when you want something hearty!
Honestly, nothing beats a bowl of this chili with some crispy bread on the side. Just be ready for a happy dance—it’s that good! 😄
I love how simple it is to make; just toss everything in one pot and let it simmer. It’s a quick fix for dinner, and you’ll have leftovers for lunch too!
Key Ingredients & Substitutions
Chicken: I usually use boneless, skinless chicken thighs since they stay juicy and tender. If you want a leaner option, chicken breasts work well too. For a faster dish, shredded rotisserie chicken is a great time-saver!
Beans: Black and pinto beans add great texture and nutrition. If you’re in a pinch, any canned beans will do—kidney or navy beans also fit very well. Just make sure to drain and rinse them to reduce sodium.
Spices: The chili powder and cumin are key for flavor. If you want more heat, try using chipotle powder instead of cayenne. Adjust to your taste—cooking is all about what you enjoy!
Tomatoes: Diced tomatoes and tomato sauce give the chili depth. If fresh tomatoes are in season, use those! Just chop them up and add them in; they’ll provide a fresh taste.
What’s the Best Way to Shred Chicken Easily?
Shredding chicken can seem like a hassle, but it’s super easy! After cooking, remove the chicken from the pot and use two forks to pull it apart. Just hold one fork steady and use the other to scrape and shred the meat. You’ll have perfectly shredded chicken in no time!
- Let the chicken rest for a few minutes after cooking for easier handling.
- Shred the chicken into bite-sized pieces so it blends well into the chili.
How Can I Make My Chili Thicker?
If you find your chili is too thin, don’t worry! Simply simmer it uncovered for a longer time. This will allow some of the liquid to evaporate and thicken the chili. Alternatively, you can mash a few beans against the side of the pot to create a thicker base!
How to Make Delicious Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
For the Chili Base:
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup chicken broth
Spices and Seasoning:
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh cilantro, chopped
- Shredded cheddar cheese
- Sour cream
- Tortilla chips (optional)
How Much Time Will You Need?
This delicious Chicken Chili takes about 15 minutes to prepare and 30 minutes to cook, making it ready in about 45 minutes total. Perfect for a weeknight dinner or preparing ahead for guests!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, or until the onion is softened and translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
2. Build the Chili Base:
Now it’s time to add the chicken! Place the whole chicken breasts or thighs into the pot. Next, pour in the chicken broth, diced tomatoes (with their juice), and tomato sauce. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Stir everything together until combined.
3. Simmer the Chicken:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is completely cooked through.
4. Shred the Chicken:
Once the chicken is done, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces. Then, return the shredded chicken to the pot.
5. Add the Beans and Thicken the Chili:
Add the drained black beans and pinto beans to the pot. Stir well and let it simmer uncovered for another 10 minutes. This will help the chili thicken slightly and the flavors meld together beautifully.
6. Taste and Serve:
Before serving, taste your chili and adjust the seasoning with more salt and pepper as needed. When you’re ready, serve the hot chili in bowls, garnished with chopped cilantro, a dollop of sour cream, shredded cheddar cheese, and tortilla chips on the side if you like. Enjoy your hearty, 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 quickly in a sealed plastic bag submerged in cold water. Once thawed, proceed with the recipe as usual.
Can I Make This Chili Spicier?
Absolutely! To add more heat, you can increase the amount of cayenne pepper or include diced fresh jalapeños. For a smokier flavor, try adding chipotle powder or smoked jalapeños, adjusting to your taste.
How Should I Store Leftovers?
Store any leftover chicken chili in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of chicken broth to maintain its consistency if needed.
Can I Add More Vegetables to This Chili?
Definitely! You can include bell peppers, corn, or zucchini for added flavor and nutrition. Just chop them up and add them in when cooking the onion and garlic to ensure they’re tender by the time the chili is ready.
