Chicken Chili is a hearty and comforting bowl full of tender chicken, beans, tomatoes, and a blend of warming spices. It’s the kind of dish that feels like a big, cozy hug on a chilly day. The mix of flavors is simple but satisfying, with just the right amount of kick to keep things interesting without being too spicy.
I love making chicken chili when I want something that’s both filling and easy to throw together. One of my favorite things about this recipe is how you can adjust the heat level to suit your mood—add a little more jalapeño if you want something zesty or keep it mild for a family-friendly meal. Plus, it’s a great way to use up leftover chicken or quickly cook some fresh chicken breasts right in the pot.
Serving chicken chili with a dollop of sour cream, some shredded cheese, and a sprinkling of fresh cilantro really makes it feel special. I like to have it with simple cornbread or tortilla chips on the side to scoop up every last bite. It’s the kind of dish that always makes the table feel warm and welcoming, whether it’s a weeknight dinner or a casual weekend lunch with friends.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great and cook quickly. For more flavor, feel free to swap with chicken thighs—they stay juicy and tender.
Beans: Kidney beans add texture and protein, but black beans or pinto beans are tasty alternatives if you prefer.
Spices: Chili powder, cumin, and smoked paprika form the flavor base. If you can’t find smoked paprika, regular paprika works fine; you might add a tiny pinch of chipotle powder for smokiness.
Tomatoes: Canned diced tomatoes keep things easy, but fresh tomatoes can work if you have them—just chop and add a bit more liquid.
Toppings: I love avocado and cheddar cheese for creaminess and richness. Sour cream or plain yogurt also make great toppings and can cool down heat if you added cayenne.
How Do You Make Sure the Chicken Stays Tender and Juicy?
Cooking chicken just right is key for a great chili texture. Here’s how I do it:
- Cut chicken into bite-sized pieces so they cook evenly and quickly.
- Brown the chicken on medium heat until just golden but not fully cooked—this locks in flavor.
- Simmer the chili gently without covering, letting the chicken finish cooking slowly in the sauce. This keeps it moist.
- Use chicken thighs for extra juiciness, especially if you plan a longer simmer time.
- Check tenderness toward the end and adjust simmer time if needed—overcooked chicken can get dry, so watch closely.
Equipment You’ll Need
- Large pot or Dutch oven – This gives plenty of space for all the ingredients to simmer together.
- Ice cream scoop or large spoon – Makes serving the chili and toppings easy and mess-free.
- Chef’s knife & cutting board – For chopping onions, garlic, and chicken quickly and safely.
- Measuring spoons and cups – To keep your spices and liquids just right for perfect flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different flavor profile.
- Add diced bell peppers or corn for extra sweetness and crunch.
- Stir in a splash of lime juice or hot sauce to brighten or spice up the dish.
- Try topping with shredded Monterey Jack or pepper jack cheese for a melty, spicy finish.
Chicken Chili
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for some heat)
- Salt and black pepper, to taste
- 1 avocado, diced (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
- Fresh cilantro, chopped (for garnish)
Time You’ll Need
This chicken chili takes about 10 minutes to prep and 25 minutes to cook, for a total of roughly 35 minutes. It’s a quick and easy meal perfect for busy days.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until you smell that delicious aroma.
2. Cook the Chicken
Add the bite-sized chicken pieces to the pot. Cook them for about 5 minutes, turning occasionally, until they are lightly browned on all sides but not fully cooked through yet.
3. Add the Spices
Stir in chili powder, cumin, smoked paprika, cayenne pepper if you like a bit of heat, salt, and black pepper. Cook everything together for 1 minute, letting the spices toast and release their flavors.
4. Combine the Main Ingredients and Simmer
Pour in the diced tomatoes, kidney beans, and chicken broth. Give the mixture a good stir to combine all the flavors. Bring everything to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes. Stir occasionally until the chicken is cooked through and the chili has thickened slightly.
5. Final Touches and Serving
Taste your chili and add more salt or pepper if needed. Spoon it into bowls and top with fresh diced avocado, a sprinkle of shredded cheddar cheese, and some chopped cilantro for a fresh finish. Serve with cornbread or tortilla chips for a cozy, complete meal.
Can I Use Frozen Chicken for This Chili?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before cooking. This helps it cook evenly and stay tender in the chili.
Can I Make Chicken Chili in a Slow Cooker?
Absolutely! Brown the chicken and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and flavors meld.
How Do I Store Leftover Chicken Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly and prevent drying out.
Can I Substitute Other Beans or Skip Beans?
Yes! Black beans, pinto beans, or even no beans at all work well depending on your preference. Just adjust the cooking time slightly if using dried beans, or add canned beans directly.