Chicken Chili is a comforting and hearty dish that brings together tender pieces of chicken, beans, tomatoes, and a perfect blend of spices. It’s rich, flavorful, and has just the right amount of heat to warm you up on any chilly day. The combination of juicy chicken and the thick, spicy sauce makes it a satisfying meal for the whole family.
I love making this chili because it’s simple but so full of taste. I usually let it simmer slowly so the flavors have time to mingle, which makes every bite better than the last. Plus, it’s easy to customize—whether you want it mild or spicy, or add some veggies like bell peppers or corn. It’s one of those dishes where you can put your own spin on it and still come out with something delicious.
My favorite way to serve chicken chili is with a big scoop of sour cream, some shredded cheese, and a sprinkle of fresh cilantro. Sometimes, I like to add a side of warm cornbread or tortilla chips to scoop it up. It’s a cozy meal that brings everyone around the table, perfect for sharing stories and enjoying a filling dinner together.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts or thighs. Thighs stay juicy longer, but breasts are leaner. You can also try shredded rotisserie chicken for a fast shortcut.
Beans: Kidney beans add great texture and flavor, but black beans or pinto beans work well if you prefer or have those on hand.
Tomatoes & Tomato Paste: Canned diced tomatoes give body to the chili. If you want it thicker, increase the tomato paste or reduce the broth slightly.
Spices: Chili powder and cumin are essentials here. Adjust cayenne pepper for heat, or skip if you want it mild. Smoked paprika adds a subtle smokiness but isn’t mandatory.
How Do You Get Tender, Flavorful Chicken in Your Chili?
Cooking chicken pieces evenly is important so they stay tender and juicy. Here’s how I do it:
- Brown the chicken chunks first over medium heat; this locks in flavor and texture.
- Don’t overcrowd the pot—cook in batches if needed to get a nice sear rather than steam.
- Simmer the chili gently, covered, so the chicken cooks fully without drying out.
- Give it at least 30-40 minutes to let flavors blend and chicken become tender.
This slow simmer helps the chicken soak up the spices and tomato richness for a tasty, tender result.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it holds everything and heats evenly, making it easy to simmer the chili.
- Wooden spoon or ladle – helps you stir and combine all the ingredients smoothly.
- Measuring cups and spoons – keep your spices and liquids just right for perfect flavor balance.
- Knife and cutting board – for chopping chicken, vegetables, and herbs with safety and ease.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken for a quick fix that still tastes great.
- Add chopped jalapeños or a dash of hot sauce if you like it spicy.
- Stir in different beans like black beans or pinto beans for more variety.
- Mix in corn kernels or diced sweet potatoes to add sweetness and color.
How to Make Chicken Chili?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized chunks
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, adjust to heat preference)
- Salt and black pepper to taste
For Garnishing:
- Sour cream
- Shredded cheddar cheese
- Fresh cilantro leaves
- Sliced jalapeños
- Diced avocado
How Much Time Will You Need?
This Chicken Chili takes about 10 minutes to prepare and 30-40 minutes to simmer. So, plan for roughly 45-50 minutes total from start to delicious finish.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper (if using), cooking for about 5 minutes until soft. Then, add the minced garlic and cook for another minute until fragrant.
2. Cook the Chicken:
Put the chicken pieces into the pot and cook for 5-7 minutes, turning occasionally, until they’re nicely browned on all sides.
3. Add the Spices:
Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir and cook for 1-2 minutes so the spices toast a bit and coat the chicken and vegetables well.
4. Combine the Rest:
Add the diced tomatoes, tomato paste, kidney beans, and chicken broth to the pot. Stir everything together until it’s fully mixed.
5. Simmer:
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes. This will let the chicken cook fully and the flavors develop beautifully.
6. Final Taste Check & Serve:
Give your chili a taste and add more salt, pepper, or spices if needed. Then, serve it hot in bowls topped with sour cream, shredded cheddar cheese, fresh cilantro, jalapeños, and diced avocado if you like.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Chicken Chili Ahead of Time?
Absolutely! Chicken chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
How Do I Adjust the Heat Level?
To make it milder, reduce or omit the cayenne pepper and jalapeños. For more heat, add extra cayenne, chili powder, or fresh chopped jalapeños according to your taste.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.