Chicken Chili is a comforting bowl filled with tender chicken, beans, tomatoes, and a blend of spices that bring just the right amount of warmth and flavor. It’s a hearty and satisfying dish that feels like a big, cozy hug on a chilly day. The mix of juicy chicken pieces with the slight kick from chili powder makes it simple but full of character.
I love making this chicken chili when I want something easy but still packed with taste. It’s one of those recipes where you can toss everything into a pot and let it simmer while you relax or get other things done. I usually add a bit of extra garlic and a squeeze of lime at the end to brighten up all the flavors—it always makes a difference in my bowl.
Serving this chili with some warm cornbread or over rice turns it into a full meal that everyone at the table loves. It’s perfect for leftovers too because the flavors deepen after a day in the fridge. Whenever I make chicken chili, it feels like a simple yet special meal that brings a little extra comfort to the day.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well because they cook quickly and stay tender. If you prefer, chicken thighs add more flavor and stay juicy longer.
Beans: Kidney and black beans add texture and protein. You can swap with pinto beans or chickpeas if you like. Just rinse canned beans to reduce salt.
Chili Powder & Spices: Chili powder gives most of the flavor and heat. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper to control spiciness.
Tomatoes & Broth: Canned diced tomatoes add brightness and acidity. Chicken broth helps bring all flavors together. You could use vegetable broth for a lighter option.
How Do I Cook Chicken Chili So the Chicken Stays Tender?
Cooking chicken cubes just right makes all the difference. Follow these steps for juicy, tender bites:
- Start by browning chicken pieces in hot oil to seal flavors. Don’t overcrowd the pan, or they’ll steam instead.
- Once browned, add spices to coat the meat which boosts flavor.
- Simmer the chili gently with lid on so the chicken cooks through without drying out.
- Stir occasionally to prevent sticking but don’t stir too much or the chicken might break apart.
This slow simmer lets the chicken soak in chili flavors and keeps it juicy. If you want even more tender chicken, you can shred cooked chicken thighs and add them towards the end of cooking.
Equipment You’ll Need
- Large pot or Dutch oven – I find it perfect for simmering the chili evenly and with plenty of room.
- Wooden spoon or spatula – helps stir without scratching the pot and mixes the spices well.
- Sharp knife and cutting board – makes chopping the onion, garlic, and chicken easy and safe.
- Measuring spoons and cups – keeps your spices and liquids just right for flavor.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different texture and flavor profile.
- Top with sliced jalapeños or hot sauce if you like more heat.
- Add chopped bell peppers or corn for extra sweetness and crunch.
- Mix in some shredded cheese or sour cream after serving for creaminess.
How to Make Chicken Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup chicken broth
- Salt and black pepper, to taste
- 1 avocado, diced (for topping)
- 1/2 cup shredded sharp cheddar cheese (for topping)
- 1/4 cup sour cream (for topping)
- Fresh cilantro, chopped (for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and roughly 30 minutes of cooking time. In just about 40 minutes, you’ll have a warm, tasty chicken chili ready to enjoy!
Step-by-Step Instructions:
1. Start Cooking the Base:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3-4 minutes until soft and slightly translucent. Then stir in the minced garlic and cook another 1 minute until you smell its lovely aroma.
2. Brown the Chicken:
Add the cubed chicken pieces to the pot. Cook for about 5-6 minutes, turning them until all sides are nicely browned. This helps lock in flavor.
3. Spice Things Up:
Sprinkle the chili powder, ground cumin, smoked paprika, and optional cayenne pepper over the chicken and onions. Stir everything well so the spices coat the meat and veggies evenly.
4. Add the Main Ingredients:
Pour in the diced tomatoes (with their juice), kidney beans, black beans, and chicken broth. Mix everything together.
5. Simmer and Blend Flavors:
Bring your chili to a gentle simmer. Lower the heat and cover the pot. Let it cook for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and flavors meld beautifully.
6. Season and Serve:
Taste your chili and season with salt and black pepper if needed. Spoon it into bowls and top with diced avocado, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro.
Enjoy your tasty, hearty chicken chili — perfect for any cozy day!
Can I Use Frozen Chicken for This Chili?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave to speed things up. This ensures the chicken cooks evenly.
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 the 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 Should I Store Leftover Chicken Chili?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm on the stove over medium heat, stirring occasionally, or use a microwave until hot throughout.
Can I Adjust the Spice Level?
Definitely! Reduce or omit the cayenne pepper to make it milder, or add extra chili powder or fresh jalapeños if you like more heat. Remember to taste as you go to get your perfect level of spice.