There’s something about a big bowl of chicken chili that just feels like a warm hug on a hectic weeknight. I’ll never forget the first time I made this—it was a cold fall evening, and I needed something hearty but quick. The smell of simmering spices filled my kitchen, instantly making everything seem more manageable. My kids ask for this all the time now; it’s become a staple in our house. Honestly, I love how forgiving this recipe is and how it can be whipped up in less than an hour, which is a lifesaver when I’m short on time but craving something satisfying. If you love a chili with a little kick—without it being overwhelming—this chicken chili is your new best friend. Plus, it’s such a versatile dish. Make it vegetarian by swapping chicken for beans, or add toppings like cheese, sour cream, or fresh herbs. Trust me on this one—once you try it, it’ll be in your rotation forever!
Thank you for reading this post, don't forget to subscribe!What is chicken chili?
Think of chicken chili as a comforting twist on the classic beef chili, but with tender, juicy chicken taking center stage. It’s essentially a hearty stew packed with spices, vegetables, and shredded chicken, simmered to perfection. The name is pretty straightforward—chicken plus chili—so it’s no surprise that it’s a dish that hits all the right notes of savory, spicy, and just a little smoky. The beauty of chicken chili is its simplicity. It’s perfect when you want a one-pot meal that’s filling without being heavy. It’s also a fantastic way to stretch your ingredients—using chicken breasts or thighs, canned beans, and pantry staples you probably already have in your kitchen. I love how flexible this dish is—whether you want to make it mild or spicy, creamy or chunky, you can tweak it to match your mood or what’s in your fridge. It’s a cozy, delicious dish that makes my house smell amazing and always leaves everyone asking for seconds.
Why you’ll love this recipe?
What I love most about this chicken chili is how it’s all about flavor but still incredibly easy to prepare. The spices—cumin, paprika, chili powder—combine to create a warm, inviting aroma that instantly draws people in. The chicken stays juicy and tender, soaking up all those flavorful juices as it simmers, making every bite satisfying. And the best part? It’s a budget-friendly dinner. Canned beans, chicken breasts or thighs, and a few spices—what’s not to love? Plus, I’ve tested this with different variations, like adding a splash of beer or a dollop of cream to make it extra indulgent, and honestly, it always comes out fantastic. This dish is super versatile too—serve it over rice, with cornbread, or even as a topping on baked potatoes. My kids ask for this all the time, and I love how I can make a big batch and leftovers taste even better the next day. It’s also perfect for making ahead, which makes weeknights so much easier.
How do I make chicken chili?
Quick Overview
This chicken chili comes together in just about 45 minutes, starting with sautéing onions and garlic, then simmering tender chicken with peppers, beans, and spices. The secret is browning the chicken first to lock in flavor, then letting everything cook gently until the veggies are soft and the flavors meld together. It’s a one-pot wonder, so clean-up is a breeze. You get a cozy, spicy-scented stew that’s perfect for feeding a hungry family or batch cooking for the week. I love how versatile it is—add more spice if you like it hot, or keep it mild if you’re cooking for kids. Once it’s ready, I always like to top it with fresh cilantro, diced avocado, or even shredded cheese. It’s comfort food that doesn’t sacrifice on flavor or ease!
Ingredients
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- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 can (15 oz) black beans or kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies (or plain diced tomatoes if you prefer milder)
- 2 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust for heat preference)
- Salt and pepper to taste
- Olive oil for cooking
Optional Toppings:
“The Creamy Chicken Chili Recipe: Simple & Healthy turned out amazing. My kids asked for seconds. Saving this one!”
- Fresh cilantro, chopped
- Shredded cheese (cheddar, Monterey Jack)
- Sour cream or Greek yogurt
- Diced avocado
- Lime wedges
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your big soup pot or Dutch oven over medium heat. Drizzle in a tablespoon of olive oil, letting it warm gently. While it’s heating up, chop your vegetables and cut the chicken into small, manageable pieces. I always make sure to season the chicken lightly with salt and pepper—this helps us build layered flavors from the start.
Step 2: Sear the Chicken
Add the chicken pieces to the hot pan. Let them cook for about 5-7 minutes, stirring occasionally, until they’re nicely browned on all sides. This step is crucial because it adds depth to the flavor. Once done, remove the chicken and set aside. Don’t worry if they don’t cook all the way through—this is just to get that tasty crust started.
Step 3: Sauté aromatics
In the same pot, add a little more olive oil if needed, then toss in the chopped onion and bell pepper. Sauté for about 5 minutes until they soften and become fragrant. Add the minced garlic and cook for another minute—just enough so it doesn’t burn. The smell alone will make your kitchen feel so cozy.
Step 4: Build your chili base
Return the browned chicken to the pot. Sprinkle in the cumin, paprika, chili powder, and a pinch of salt and pepper. Stir everything together for about a minute until the spices become fragrant. Then, pour in the diced tomatoes with their juices and chicken broth. Give everything a good stir, scraping up any browned bits from the bottom—that’s flavor heaven.
Step 5: Simmer & Add Beans
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes. During cooking, the chicken will become tender, and the flavors will meld beautifully. About halfway through, stir in the drained beans. If you like a thicker chili, leave the lid slightly cracked and simmer uncovered for the last 10 minutes.
Step 6: Adjust seasoning & serve
Once the chili looks rich and fragrant, taste and adjust the seasoning—more salt, a splash of lime juice, or even a dash of hot sauce if you want it spicier. Serve hot, topped with your favorite accouterments like chopped cilantro, shredded cheese, or a dollop of sour cream. It’s hearty enough to stand on its own, or you can serve it over rice or with crusty bread.
Step 7: Cool & store leftovers
Let it cool for a few minutes, then spoon leftovers into airtight containers. This chili refrigerates beautifully for up to 3 days, and I’ve even frozen big batches for quick dinners later. Just reheat in the microwave or on the stove—the flavors actually deepen overnight, making it even tastier the next day!
“Made the Creamy Chicken Chili Recipe: Simple & Healthy tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This chicken chili is so flexible—it’s great for cozy weeknight dinners or casual get-togethers. For a simple meal, serve it over fluffy white rice or creamy mashed potatoes. If you want to keep it light, a fresh green salad with lime vinaigrette balances out the spice nicely. My kids love it with a side of crunchy cornbread or tortilla chips—they love dunking in all that flavorful sauce. Sometimes, I make baked potato bowls, scooping out the inside and topping it with hot chili, sour cream, and a sprinkle of cheese—that’s comfort food at its best. If I have leftovers, I’ll sometimes stash a little in a thermos for school lunches, and it’s guaranteed to warm their bellies during chilly mornings. It’s also a hit as a game-day snack—just ladle into bowls and set out for everyone to top as they please.
Top Tips for Perfecting Your Chicken Chili
Over the years, I’ve learned a few tricks to make this dish shine every time. First, don’t rush browning the chicken; that golden crust really adds flavor and depth. When sautéing the veggies, make sure not to overcrowd the pan—give them space so they brown rather than steam. The spices are versatile—feel free to add a pinch of cinnamon or a dash of smoked paprika to customize your flavor profile. If you want a creamier texture, stirring in a splash of heavy cream or coconut milk near the end is a game-changer—I tried almond milk once and it made it even richer! For a smoky touch, toss in a chopped chipotle pepper or a teaspoon of smoked paprika. I’ve also experimented with using fresh tomatoes during tomato season, which adds brightness, but canned ones are my go-to for convenience and consistency. When it’s baking, keep an eye on the chili—every oven is different, and I find that testing your own one-pot meal for doneness by taste and texture always yields the best results. And here’s a pro tip: refrigerate the leftovers overnight—they’ll taste even better the next day, and the flavors have a chance to really meld together.
Storing and Reheating Tips
This chili stores wonderfully—making it perfect for meal prep. Keep any leftovers in airtight containers in the fridge for up to three days. Just be sure to let it cool slightly before sealing—it helps prevent condensation and sogginess. When reheating, do so gently over low heat on the stove, stirring occasionally, until warmed through. If you’re freezing, divide into portions and wrap tightly with plastic wrap or use freezer-safe containers. It will keep well for up to three months. To reheat from frozen, just let it thaw overnight in the fridge and reheat on the stove or microwave. A quick note—if you’ve added cheese or sour cream, do so after reheating to keep the toppings fresh and creamy. I find that a little extra splash of chicken broth during reheating helps revive the sauce and brings back that freshly cooked flavor. And if you like a thicker chili after reheating, let it simmer uncovered for a few extra minutes to reduce the liquid slightly.
Frequently Asked Questions
Final Thoughts
Honestly, this chicken chili has become one of those recipes I turn to whenever I need comfort fast. It’s easy, flavorful, and endlessly adaptable—I’ve done variations with different beans, spice levels, and toppings, and each time it’s a hit. It’s perfect for cozy evenings, weeknight dinners, or even feeding a crowd without breaking a sweat. The smell alone will fill your entire house with warmth, and I promise, the first bite will make you feel right at home. If you try it, I’d love to hear how it turns out or any personal twists you add. Don’t forget to share your photos and comments below! Happy cooking—can’t wait to see your own version of this cozy chicken chili!
chicken chili
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 poblano pepper poblano pepper seeds removed and diced
- 4 cloves garlic minced
- 2 pounds boneless skinless chicken breasts chopped into 1 inch pieces
- 2 cups chicken broth
- 2 cans Great Northern beans drained and rinsed
- 1 cup frozen corn kernels
- 1 can diced Hatch green chilis 8 ounces in your heat preference
- 3 teaspoons cumin
- 2 teaspoons oregano
- 0.5 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 cup cream half-and-half, or evaporated milk
- optional toppings shredded cheese, tortilla chips, sour cream, hot sauce, chopped cilantro
Instructions
Preparation Steps
- In a large Dutch oven over medium-high heat, add the olive oil.
- Add the onion and poblano pepper, and cook until tender, about 5 minutes.
- Add the chicken and cook until mostly cooked through, about 5 minutes, stirring occasionally.
- Add the garlic, cumin, paprika, and salt, and cook until fragrant, about 1 minute.
- Pour in the chicken broth, add the beans, corn, and green chilis. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until chicken is fully cooked.
- Remove from heat and stir in the cream.
- Adjust the salt and pepper to taste.
- Serve hot with optional toppings like shredded cheese, sour cream, or cilantro.
