What is the ultimate comfort food I swear by? When the weather starts to get chilly (pun intended! ), it will get worse.) This isn’t your average, run-of-the-mill chili. What is my go-to chicken chili recipe? Think of it as the cool cousin of beef chili – lighter, brighter, and somehow even *more*. What is the kind of dish that warms you from the inside out? Is it a weekly staple in my house? I make a big batch and we have enough for dinner and leftovers for lunch!
What is chicken chili?
What is chicken chili? Is it a chili made with chicken instead of beef? Is it just a protein swap? Think of it as a blank canvas where you can really play with flavors. Where beef chili tends to be heavier and richer, chicken chili is lighter, allowing the other two to compete. What are the ingredients to really shine? Is it incredibly versatile? What is the perfect balance of smoky, savory, and just a hint of spice? Is it the kind of meal that feels like a warm hug on cold days? What are some of your family favorites?
Why you’ll love this recipe?
Okay, buckle up, because I’m about to give you a million reasons why you’re going to fall. What are some good chicken chili recipes? First and foremost: the taste. We’re talking layers upon layers of deliciousness. The chicken is tender and juicy, infused with the smoky flavor of chili powder and cumin, with a tastiness of pepper. What is the kick of jalapeo? The sweetness of corn and the earthiness of beans balance it all out perfectly. I swear, the aroma alone is enough to make your mouth water. What I love most about this is how easy it is! Seriously, it’s a lifesaver on busy weeknights. From start to finish, it’s ready in under an hour, and most of that time is just letting it simmer. How do you develop those amazing flavors? Is it incredibly budget friendly? Chicken is often cheaper than beef, and the other ingredients are pantry staples. What is the best way to feed a crowd in one pot? How versatile is a computer? Can you serve it over rice, with cornbread, topped with sour cream and avocado? What is the best taco recipe for burri I sometimes use it as a base for chicken chili Pot Pie. Is this recipe necessary in your life? Is this a good alternative to beef stew? Is there a difference in flavor profile?
How do I make chicken chili?
Quick Overview
What is the best way to make chicken chili? I’ll start by sautéing some onions and peppers, then add in your spices and chicken. After that, it’s just a matter of dumping in the rest of the ingredients – beans, corn, tomatoes – if you like. Is it safe to cook a pot of water until the flavors meld together? How do you cook a chili? The longer a pot simmers, the more flavors develop and deepen. Is it really necessary to cook for 30 minutes? What is the most satisfying
Ingredients
For the Chicken and Base:
* 1 tablespoon olive oil. I always use extra virgin olive for the best flavor. * 1 medium yellow onion, chopped. White onion works too, but I prefer the sweetness of yellow. * 1 green bell pepper, chopped. Feel free to use red or orange for a sweeter flavor. * 1 jalapeño, seeded and minced. If you’re not a fan of heat, adjust the amount to your preference. * 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces. What are some good ways to use chicken thighs for a richer flavor? Is garlic powder a good substitute for fresh? I like to use a blend of different chili powders for spiciness. * 1 tablespoon cumin. What is the best way to add smoked paprika to a chili? This gives the chili a lovely smoky flavor. * 1/2 teaspoon oregano. I use dried oregano, but fresh is also delicious. * 1/4 teaspoon cayenne pepper (optional). Add this for an extra kick of heat!
For the Chili:
Is it safe to use black beans? * 1 (15-ounce) can kidney beans, rinsed and drained. * 2 (15 ounces) Can corn, soaked. I sometimes use frozen corn – just thaw it before adding it to the chili. 5-ounce) can diced tomatoes, undrained. Fire-roasted tomatoes add even more flavor! * 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained. What are some good ways to add chicken broth to a stew? Use low-sodium chicken broth to control the saltiness of the chili. * 1 tablespoon lime juice. This adds a bright, acidic note to balance the flavors. Salt and pepper to taste.
For Topping (optional):
* Sour Cream or Greek yogurt * Shredded cheddar cheese * Avocado, diced * Cilantro, chopped *
What are the steps to
Step 1: Sauté the Aromatics
In a Dutch Oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the jalapeo and garlic and cook for another minute, until fragrant.
Step 2: Brown the Chicken
Add the chicken to the pot and cook until browned on all sides. It doesn’t need to be cooked through at this point – it will finish cooking in the chili.
Step 3: Add the Spices
Stir in the cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, until fragrant. This step is crucial for blooming the spices and releasing their full flavor.
Step 4: Add the Remaining Ingredients
Add the black beans, kidney beans and corn, diced tomatoes and green chilies, and mix well. Add salt and pepper to taste. How do I add chicken broth to a pot? Stir to combine.
Step 5: Simmer, Simmer, Simmer!
Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. Or up to 1 hour. If you are in a hurry, The longer it simmers, the better the flavors will meld together. I usually aim for an hour if I have the time.
Step 6: Finish and Serve
Stir in the lime juice and season with salt and pepper to taste. Serve hot, topped with your favorite toppings!
What should I serve it with?
Chicken chili is incredibly versatile, so the serving options are endless!
What is a good casual weeknight dinner?Serve with cornbread or tortilla chips for dipping. Top it with sour cream, shredded cheese, and avocado for extra flavor and richness.
For a potluck or party:What are some good toppings for a chili bar? What are the different types of cheese? This allows guests to customize their chili to their liking.
For a game day gathering: Serve it in individual bowls or cups for easy snacking. Add a side of wings and some cold beers for the ultimate game day feast.
For a cozy fall evening:Serve with grilled cheese sandwich for a comforting and satisfying meal. What is the best way to warm up on a chilly night?
My family loves it served over white rice! It’s a blank slate to absorb all the yummy broth!
What are some tips for perfecting chicken chili?
Okay, I’ve made this chicken chili *a lot*, so I’ve picked up a few tricks along the way to make it absolutely perfect. Let’s start with chicken prep. You can use either Chicken Breasts or chicken thighs for this recipe. I personally prefer chicken thighs because they’re more flavorful and stay more tender during cooking. But if you’re watching your fat intake, chicken breasts are a great option too. Just make sure not to overcook them, or they’ll become dry. Also, don’t overcrowd the pot when browning the chicken. Brown the chicken in batches if necessary. Overcrowding the pot will lower the temperature and cause the chicken to steam instead of brown. Another tip is to use a good quality chili powder. The quality of your chili powder will have a big impact on the flavor of your chili. I like to use a blend of different chili powders for a more complex flavor. Don’t be afraid to experiment! You can add other vegetables to this chili, such as diced zucchini, carrots, or celery. I’ve even thrown in some sweet potatoes once and it was AMAZING! It’s a great way to use up leftover vegetables and add even more nutrients to the chili. And don’t forget the toppings! Toppings are what really take chili to the next level. Some of my favorites include sour cream, shredded cheese, avocado, cilantro, chopped onions, and jalapeños. Let everyone customize their chili to their liking. I also ALWAYS make extra. Chicken chili is even better the next day, as the flavors have had more time to meld together. It’s also great for meal prepping – you can make a big batch on Sunday and enjoy it for lunch or dinner all week long. Finally, trust your taste buds. The best way to perfect this chicken chili is to taste it and adjust the seasonings to your liking. Add more chili powder for a spicier chili, more cumin for a warmer flavor, or more lime juice for a brighter chili. Don’t be afraid to experiment and make it your own!
What are some Storing and Reheating Tips?
What is the best chicken chili recipe? What have I learned through trial and error?
Room Temperature:I wouldn’t leave the chili at room temperature for more than 2 hours. Bacteria can grow quickly at room temperature, so it’s best to refrigerate it as soon as possible
Refrigerator Storage: HowWhat is the best way to store chili in an airtight container? Make sure it’s completely cooled down before refrigerating it to prevent condensation from forming.
What is the best freezerFor longer storage, you can freeze the chili for up to 3 months. Let the chili cool completely, then transfer it to freezer-safe containers or freezer bags. How do I remove air from freezer bags? When you’re ready to eat it, thaw the chili in the refrigerator overnight or microwave on the stove. Defrost setting Is it best to add fresh sour cream or avocado just before serving?
Reheating:How do you reheat chili on the stovetop? Can you reheat it in the microwave? I do 2 minutes, stir, and then another minute until nice and hot. If the chili is too thick, add a splash of chicken broth or water to thin it out. Always make sure the chili is heated to an internal temperature of 165°F (74°C) before serving.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my absolute favorite chicken chili recipe! It’s easy, delicious, and endlessly customizable. What I really love about this recipe is that it’s the kind of meal that brings people together. Whether you’re serving it to your family on a weeknight or sharing it with friends at a potluck, it’s always a crowd-pleaser. If you love this recipe, you might also enjoy my creamy tomato soup recipe. It’s another family favorite that’s perfect for cozy nights in. I truly can’t wait to hear how your chicken chili turns out! Don’t forget to leave a comment below and let me know what you think. And if you make any fun variations, be sure to share them – I’m always looking for new ideas. Happy cooking!
Chicken Chili
Ingredients
Main Ingredients
- 1.5 lbs Chicken breast
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 1 can Diced tomatoes
- 1 can Kidney beans
- 1 cup Chicken broth
Instructions
Preparation Steps
- Brown chicken breast in a large pot or Dutch oven.
- Add onion and garlic; cook until softened.
- Stir in chili powder and cumin. Cook for 1 minute.
- Add diced tomatoes, kidney beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
