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Chicken Chili

This Chicken Chili recipe is satisfying, comforting, accidentally healthy with layers of flavor that are out of this world! Best of all, it’s easy to make, gluten free, freezer friendly and tastes even better the next day for make ahead dinner or lunches throughout the week.   This chicken chili recipe is exploding with flavor from the juicy chicken, sweet potatoes, bell peppers, beans, and smoky fire roasted tomatoes, swaddled in a garlic chili tomato broth.  Top off your bowl of the best chicken chili recipe with all your favorite toppings – cheese, sour cream, tortilla chips, green onions and cozy up to this outrageously delicious bowl of comfort.
Course Main Dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 -8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken thighs or breasts (use 1 ½ lbs. if using bone-in), or rotisserie chicken (see notes)
  • salt and pepper
  • 1 medium yellow onion, finely chopped
  • 2 ½ cups peeled, cubed sweet potatoes (1/2-inch chop)
  • 1 red bell pepper, ¾-inch chop
  • 1 yellow bell pepper, ¾-inch chop
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 tsp EACH smoked paprika, ground coriander
  • 1 28 oz. can crushed tomatoes
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 3 1/2 cups low sodium chicken broth
  • 2 15 oz. cans kidney beans, drained and rinsed
  • 1 4 oz. can mild diced green chilies
  • 2 teaspoons chicken bouillon (see notes)

TOPPINGS (Pick your favs!)

  • shredded cheese
  • sour cream/Greek yogurt
  • green onions
  • tortilla chips
  • jalapenos
  • hot sauce
  • avocados

Instructions

  • Pat chicken dry and season with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Add chicken and sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
  • Add onions, sweet potatoes, and bell peppers and cook, stirring occasionally, until the onions are softened, about 5 to 7 minutes. Stir in garlic, and all seasonings, and cook, for 1 minute.
  • Add chicken back to pot followed by the rest of the ingredients (though chicken bouillon).
  • Bring to a boil, reduce heat and simmer until the chicken is tender, about 12-15 minutes, stirring occasionally so the bottom doesn’t burn. Remove the chicken to a plate and continue to simmer the soup until the sweet potatoes are tender, about 5 minutes.  In the meantime, shred the chicken with two forks.
  • Add shredded chicken back to the pot and cook on low for a couple minutes to soak up the flavors. Taste and season with salt, pepper and/or cayenne pepper to taste (I add 1/4-1/2 teaspoon salt).
  • Ladle chili into bowls and top with desired toppings such as sour cream, shredded cheese, tortilla chips and green onion.

Video

Notes

 
  • Chicken: This recipe will work with chicken breasts or chicken thighs, but for best flavor and juiciest chicken, use chicken thighs or shredded rotisserie chicken. If using rotisserie chicken, add about 3 cups to the chili when the recipe calls for adding the shredded chicken back to the soup.
  • Chicken bouillon: is a secret ingredient that adds a rich depth of flavor that makes the chicken chili taste like it’s been simmering for hours.  You can use granulated chicken bouillon, chicken bouillon cubes or better than bouillon.   If using cubes, crush 2 cubes and add them directly to the chili, don’t dissolve in water first.
  • Don’t overcook the chicken:   Cook the chicken just until it easily shreds with two forks.  Time varies depending on the size of the chicken, simmering strength, pot, etc. I recommend checking your chicken right at 12 minutes or even earlier if you have extra thin chicken thighs.  If your chicken isn’t tender, cook on!
  • Recipe variations: Add/swap whatever veggies you’d like. See post for ideas.
  • Prep ahead: the chili can be made completely ahead of time and reheated or the chicken, veggies and toppings can be prepped and stored in the refrigerator until ready to cook.  See post for details.  

Crockpot Chicken Chili

  1. Spray a 6 quart (or larger) slow cooker with nonstick cooking spray.
  2. Season the chicken with salt and pepper and line it on the bottom of the slow cooker.
  3. Add all of the remaining ingredients except use only 2 ½ cups chicken broth (because less will be evaporated). 
  4. Cover and cook on low for 6 – 8 hours or on high for 3-4 hours OR just until the chicken is tender enough to shred. 
  5. Shred the chicken, add it back to the crockpot and continue to cook on low for 20 minutes.
  6. Season with salt, pepper and cayenne pepper to taste (I add additional salt). Add additional chicken broth for a less “chunky” soup if desired.  Top bowls of chili with desired garnishes.

HOW TO STORE AND REHEAT

  • To store:  chicken chili tastes even better the next day!  It will last up to 5 days in an airtight container in the refrigerator.
  • To freeze:  let chili cool completely then transfer to an airtight freezer safe container.  Freeze for up to 3 months.  Thaw in the refrigerator overnight before reheating.
  • To reheat:  reheat large batches on the stove over medium low heat, stirring occasionally – about 10 minutes, adding additional broth or water if desired to thin.  To microwave, transfer individual servings to a microwave-safe dish, cover with a microwave-safe lid or paper towel.  Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, as needed.