Easy Chicken Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
361 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Chili Recipe
Description
The chili base begins by sautéing onions with kosher salt until softened, then adding minced garlic, diced green chilies, and a blend of ground cumin, smoked paprika, oregano, and cayenne pepper. Chicken broth is poured in and brought to a boil, before simmering to integrate the flavors. Heavy cream is stirred in to impart richness and mellow spice intensity.
Shredded cooked chicken is added last and gently warmed through to avoid drying. The end result is a thick, stew-like chili with tender chicken pieces and a creamy, spiced broth. Toppings like cheddar cheese, sour cream, cilantro, and sliced jalapeño offer contrast in creaminess, heat, and freshness.
The recipe recommends careful salt measurement depending on the kosher salt brand used and suggests gloves when handling jalapeños. It also notes how to thicken the chili using reduced broth or cornstarch and alternatives to make it dairy-free. Leftovers store well for several days refrigerated or can be frozen for months, making it practical for batch cooking.
Ingredients
Spices:
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ¼ teaspoon cayenne pepper
Chili:
- 2 tablespoons olive oil extra-virgin
- 1 onion medium, diced
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- 1 tablespoon garlic minced, fresh
- 1 can green chilies 7 ounces, diced
- 4 cups chicken broth
- ½ cup heavy cream
- 24 ounces chicken breast shredded; about 5 cups, cooked
Garnishes:
- ¼ cup cilantro chopped
- 1 jalapeno pepper seeded and thinly sliced
- ½ cup cheddar cheese shredded
- ½ cup sour cream
Instructions
- In a small bowl, mix together the spices. Set aside.
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions and ½ teaspoon of kosher salt. Cook, stirring occasionally, until soft, about 5 minutes.
- Add the garlic, green chilies, and spice mix. Cook, stirring, for 30 seconds.
- Add the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
- Stir in the heavy cream, then the shredded chicken. Simmer just until heated through, for about 5 more minutes.
- Divide the chili between bowls, garnish, and serve.
Notes
- Use Diamond Crystal kosher salt or adjust salt quantity if using another brand.
- Wear gloves when handling jalapeños to avoid skin irritation.
- Substitute avocado oil for olive oil if a higher smoke point is needed.
- Reheat chicken briefly to prevent drying since it’s pre-cooked.
- Use canned coconut milk and non-dairy toppings to make the chili dairy-free.
- Control chili thickness by adjusting broth quantity or whisking cornstarch into the cream before adding.
- Store leftovers refrigerated for 3-4 days or freeze portions up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Sodium | 786mg | 33% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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