Chicken Chili is a warm and hearty dish that brings together tender pieces of chicken, beans, tomatoes, and a mix of spices that give it a gentle kick. It’s a comforting meal perfect for chilly days or whenever you’re craving something filling and flavorful without being too heavy.
I love making this chili because it’s so easy to customize—whether you want it spicy, mild, or packed with veggies. One of my favorite tricks is to add a squeeze of lime and a handful of fresh cilantro at the end; it brightens up all the flavors and makes each bite more exciting.
This chicken chili is just right for a cozy dinner with family or for meal prepping during the week. It goes great with a side of warm cornbread or over a bed of rice if you want to make it even heartier. I always find myself going back for seconds because it just feels like a big, warm hug in a bowl.
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for extra juiciness, but breasts work well too. If you want a shortcut, shredded rotisserie chicken is a great swap for quick prep.
Tomatoes & Sauce: Canned diced tomatoes and tomato sauce form the chili base. If you prefer a chunkier texture, use all diced tomatoes, or substitute with crushed tomatoes for a smoother sauce.
Beans: Kidney or black beans are classic choices. You can skip the beans for a low-carb version or use pinto beans for a creamier feel. Also, rinsing helps reduce excess starch.
Spices: Chili powder, cumin, smoked paprika, oregano, and cayenne pepper give depth and warmth. Feel free to adjust the cayenne for mild or spicy heat based on your taste.
Garnishes: Avocado, sour cream, cheddar cheese, cilantro, and jalapeños add creamy, fresh, and spicy notes. For dairy-free options, try mashed avocado instead of sour cream and nutritional yeast as a cheese substitute.
How Do You Get Tender, Flavorful Chicken in Your Chili?
Cooking the chicken just right is key to keeping it tender and juicy rather than dry or tough. Here’s how I do it:
- Brown the chicken pieces over medium heat to seal in juices and add flavor.
- After browning, simmer the chicken gently in the tomato and broth mixture rather than over high heat.
- Cook covered to trap moisture as the chicken simmers for 20-25 minutes, allowing flavors to meld and the chicken to stay tender.
- If adding beans, stir them in at the end and cook uncovered so the chili thickens without overcooking the chicken.
Taking these steps ensures your chili has chicken that melts in your mouth and a rich, well-rounded flavor.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend it because it heats evenly and can hold everything comfortably.
- Cutting board and sharp knife – makes chopping onions, garlic, and chicken quick and safe.
- Wooden spoon or spatula – perfect for stirring the chili without scratching your pot.
- Measuring spoons and cups – helps you add spices and liquids just right for the best flavor.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken for faster prep or to save time, especially on busy days.
- Add chopped bell peppers or corn for extra sweetness and crunch.
- Switch up the cheese: try pepper jack or Monterey Jack for a different cheesy flavor.
- Spice it up with hot sauce or add more cayenne if you like a fiery kick.
How to Make Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 (15 oz) can kidney beans or black beans, drained and rinsed (optional)
For Serving and Garnish:
- 1 avocado, sliced
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- Fresh cilantro leaves
- Sliced jalapeño peppers
- Tortilla chips
How Much Time Will You Need?
This delicious chicken chili takes about 10 minutes to prepare and around 35 minutes to cook, including simmering time. That means in under an hour, you’ll have a warm, flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Start by Cooking the Onion and Garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until it’s soft and translucent. Then add the minced garlic and cook for 1 more minute until fragrant.
2. Brown the Chicken:
Add your chicken chunks to the pot and cook for about 5 to 7 minutes, turning them until they’re lightly browned all over. This helps seal in the juices and builds flavor.
3. Add Spices and Toast:
Stir in chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if you like it spicy), salt, and black pepper. Cook everything for about 1 minute to let the spices release their aroma and flavor.
4. Pour in Tomatoes, Sauce, and Broth:
Add the diced tomatoes with their juice, tomato sauce, and chicken broth into the pot. Mix well to combine all the ingredients.
5. Simmer the Chili:
Bring the chili to a gentle simmer, then lower the heat. Cover the pot and let it cook for 20 to 25 minutes, stirring occasionally so nothing sticks to the bottom.
6. Add Beans and Thicken:
If you’re using beans, stir them in now. Cook the chili uncovered for another 10 minutes. This lets the sauce thicken and the flavors meld beautifully.
7. Final Taste and Seasoning:
Give the chili a taste and add a pinch more salt, pepper, or chili powder if needed, adjusting the flavor just how you like it.
8. Serve and Garnish:
Ladle the hot chicken chili into bowls. Top each serving with sliced avocado, a dollop of sour cream, shredded cheddar cheese, fresh cilantro leaves, sliced jalapeño peppers, and a few crunchy tortilla chips on the side.
Enjoy this comforting, hearty chicken chili that’s full of flavor and perfect for cooler days or anytime you want a wholesome meal!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water. Pat dry before adding to the pot to avoid extra moisture.
Can I Make Chicken Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Kidney or Black Beans?
If you don’t have kidney or black beans, you can use pinto beans, cannellini beans, or even chickpeas. Just make sure they’re cooked and drained before adding to the chili.
How Should I Store Leftovers?
Keep any leftover chili in a sealed container in the refrigerator for up to 3 days or freeze it for up to 3 months. When reheating, add a splash of broth or water if it seems too thick, and heat gently to preserve the chicken’s tenderness.
