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Easy Chicken Chili Recipe
5 from 84 votes

Easy Chicken Chili Recipe

This Easy Chicken Chili blends shredded cooked chicken into a spiced broth with green chilies, onions, garlic, and a mix of cumin, smoked paprika, and oregano. The creamy addition of heavy cream softens the spices, creating a comforting chili with a balance of warmth and tenderness.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 361 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. In a small bowl, mix together the spices. Set aside.
  2. 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.
  3. Add the garlic, green chilies, and spice mix. Cook, stirring, for 30 seconds.
  4. Add the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
  5. Stir in the heavy cream, then the shredded chicken. Simmer just until heated through, for about 5 more minutes.
  6. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 361

% 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.