Chicken Chili is a hearty and comforting dish packed with tender pieces of chicken, beans, tomatoes, and a mix of warm spices. It’s a lighter twist on traditional chili but still full of bold flavors that make every bite satisfying and cozy. The combination of protein, veggies, and spices makes it a great meal for any day you want something filling but not too heavy.
I love making chicken chili because it’s so easy to customize. Sometimes I like to add a bit of corn or bell peppers for extra color and sweetness, and other times I’ll crank up the spices just a little to give it a bit more kick. It’s one of those recipes where you can use what you have on hand and still end up with something tasty and comforting.
My favorite way to enjoy chicken chili is with a little shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s perfect for chilly evenings when you want something warm and easy to eat. Plus, it’s even better the next day, so I always make a big batch to have leftovers ready for a quick lunch or dinner.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for their lean texture, but thighs add extra juiciness and flavor. Both work well, so pick what you prefer or have on hand.
Beans: White beans are great here, but you can swap them for black beans or pinto beans. If you’re avoiding beans, you can leave them out and add more veggies instead.
Spices: Chili powder and cumin are essential for that classic chili flavor. Smoked paprika adds a subtle smokiness; if you don’t have it, regular paprika is fine. Adjust cayenne to control heat.
Tomatoes: Canned diced tomatoes give body and flavor. If fresh tomatoes are available, use them diced, but canned works best for consistent taste.
How Do I Get Tender, Flavorful Chicken in My Chili?
Cooking the chicken just right is key so it stays juicy and tender without drying out.
- Cut the chicken into bite-sized pieces for even cooking.
- Brown the chicken in the pot over medium-high heat but don’t cook it fully in this step; it will finish cooking when simmering.
- Simmer covered on low heat so the chicken absorbs all the chili spices and stays moist.
- Stir gently while simmering to avoid breaking up the chicken.
Following these tips keeps the chicken pieces tender and makes the chili really satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even heat and easy stirring.
- Cutting board and sharp knife – makes chopping vegetables and chicken quick and safe.
- Measuring spoons and cups – keeps your spices and liquids just right.
- Stirring spoon or spatula – for mixing everything thoroughly during cooking.
- Can opener – to open the tomatoes, beans, and sauce cans easily.
Flavor Variations & Add-Ins
- Add corn kernels or diced carrots for extra sweetness and color.
- Use ground beef, turkey, or sausage instead of chicken for a different protein.
- Sprinkle with shredded Monterey Jack or pepper jack cheese for a spicy, cheesy twist.
- Stir in a dash of hot sauce or a pinch of cinnamon to vary the heat and aroma.
Chicken Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper (yellow or red), diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 1 (15 oz) can white beans, drained and rinsed (optional)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
Optional Toppings:
- Shredded cheddar cheese
- Sliced jalapeños
- Diced avocado
- Sour cream or Greek yogurt
- Fresh cilantro
Time Needed
This chicken chili takes about 10 minutes to prepare and around 30 minutes to cook. In just about 40 minutes, you’ll have a warm, delicious chili ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add diced onions and bell peppers. Cook, stirring occasionally, until they soften, about 4-5 minutes. Next, add the minced garlic and cook for another minute until fragrant.
2. Cook the Chicken
Add the chicken pieces to the pot. Cook them until lightly browned on the outside but not fully cooked through, about 5-7 minutes. Stir occasionally so they brown evenly.
3. Add Spices and Liquids
Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the chicken and veggies with the spices. Then, pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir everything to combine.
4. Simmer the Chili
Bring the chili to a gentle simmer. Then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes until the chicken is cooked through and the flavors blend together nicely.
5. Add Beans and Finish
If you’re using white beans, stir them into the chili and let it simmer uncovered for another 5 minutes to heat through. Remove the pot from heat and stir in the fresh chopped cilantro.
6. Serve and Enjoy
Ladle your chicken chili into bowls. Top with shredded cheddar cheese, sliced jalapeños, diced avocado, a dollop of sour cream, and extra cilantro if you like. Serve with tortilla chips, cornbread, or your favorite chili sides and enjoy your hearty meal!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry to avoid extra moisture in the chili.
Can I Make Chicken Chili in a Slow Cooker?
Absolutely! Brown the chicken and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add beans during the last 30 minutes to prevent overcooking.
How Should I Store Leftover Chicken Chili?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, stirring occasionally for even warming. It also freezes well for up to 3 months.
What Can I Substitute for White Beans?
If you don’t have white beans, black beans or pinto beans are great alternatives. You can also skip the beans altogether and add extra vegetables like corn or zucchini to keep it hearty.
