This Chicken Chili is a hearty and warming dish, packed with tender chicken, beans, and vibrant spices. It’s perfect for a cozy dinner or a casual gathering!
Honestly, I love how quick it is to whip up. Just toss everything in a pot, let it simmer, and you’ve got a comforting meal. Perfect for cold days or game nights! 🌶️
Key Ingredients & Substitutions
Chicken: You can use either breasts or thighs, but I prefer thighs for their juiciness. If you’re looking for a lighter option, go for shredded rotisserie chicken to save time.
Beans: Black beans are my favorite for this chili! If you don’t have them, kidney beans or pinto beans work just as well. Canned options make things super quick.
Spices: Chili powder and cumin are must-haves. If you want a bit more heat, throw in some cayenne or diced jalapeños. Just adjust the amount based on your spice tolerance.
Corn: Fresh corn adds a nice crunch, but frozen corn is a great quick substitute. Just toss it in frozen – no need to thaw.
How Do I Get Tender Chicken in My Chili?
For tender chicken, it’s key to cook it gently. After bringing your chili to a boil, reduce the heat so it simmers instead of vigorously boiling. This helps the chicken stay juicy and become easy to shred. Remember to cover the pot to keep in moisture!
- Start with medium heat to sauté onions and garlic, then add your chicken.
- After adding all ingredients, let it simmer on low for 25-30 minutes.
- Before shredding, ensure the chicken is cooked through—check its internal temperature is 165°F (75°C).
How to Make Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Sour cream or Greek yogurt, for topping
- Tortilla chips, for serving (optional)
How Much Time Will You Need?
This Chicken Chili recipe takes about 10 minutes to prep and 30 minutes to cook, so you’ll have a delicious meal ready in about 40 minutes total! Quick and satisfying!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 4-5 minutes. This will give your chili a great flavor base!
2. Add Garlic:
Now, add the minced garlic to the pot and cook for 1 minute until it releases that lovely aroma. Be careful not to burn it—garlic cooks quickly!
3. Add Chicken and Liquid Ingredients:
Place the chicken breasts or thighs directly into the pot. Pour in the diced tomatoes with their juices, the black beans, corn, and chicken broth. Don’t worry about mixing everything just yet; it will all come together!
4. Season It Up:
Now it’s time to season. Stir in the chili powder, cumin, smoked paprika (if you’re using it), salt, and pepper. Mix everything well to make sure those spices are evenly distributed.
5. Bring to a Boil:
Raise the heat to bring the mixture to a boil. Once it’s bubbling, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes so everything melds together and the chicken cooks through.
6. Shred the Chicken:
Once the chicken is fully cooked, carefully remove it from the pot. Using two forks, shred the chicken into bite-sized pieces. It should fall apart easily! Return the shredded chicken to the pot and stir in the chopped cilantro.
7. Serve and Enjoy:
Your Chicken Chili is ready! Serve it hot, topped with a dollop of sour cream or Greek yogurt. Add a sprinkle of fresh cilantro for a pop of color. Enjoy with tortilla chips on the side if you like!
Enjoy your hearty, flavorful Chicken Chili! 🌶️
Can I Use Frozen Chicken for This Recipe?
Yes! You can use frozen chicken, but make sure it’s fully thawed before adding it to the pot for even cooking. Thaw it overnight in the refrigerator or place it in a sealed bag and submerge in cold water for a quicker thaw.
How Can I Make This Chili Spicier?
If you love spice, add diced jalapeños or a pinch of cayenne pepper when you add your spices. You can also use a hotter chili powder or a little hot sauce at the end for an extra kick!
What Can I Substitute for Black Beans?
If you don’t have black beans, kidney beans or pinto beans are great alternatives. Just make sure to rinse and drain canned beans before adding them to the chili!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. This chili also freezes well for up to 3 months!
