Easy Chicken Chili Recipe

Name: Easy Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: ½ teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ¼ teaspoon cayenne pepper; 2 tablespoons olive oil; 1 onion; ½ teaspoon Diamond Crystal kosher salt; 1 tablespoon fresh garlic; 1 can diced green chilies; 4 cups chicken broth; ½ cup heavy cream; 24 ounces Cooked Chicken Breast; ¼ cup cilantro; 1 Jalapeno pepper; ½ cup cheddar; ½ cup sour cream

User Reviews

5.0

84 reviews

Excellent

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

Easy Chicken Chili Recipe

Winston Campbell

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This chicken chili is hearty, flavorful, and filling! It's so good with toppings like sour cream, shredded cheese, and jalapenos.

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Ingredients

Servings

Spices:

½ teaspoon Diamond Crystal kosher salt see notes below
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper

Chili:

2 tablespoons olive oil extra-virgin
1 onion medium, diced
½ teaspoon Diamond Crystal kosher salt see notes below
1 tablespoon fresh garlic minced
1 can diced green chilies 7 ounces
4 cups chicken broth
½ cup heavy cream
24 ounces Cooked Chicken Breast shredded; about 5 cups

Garnishes:

¼ cup cilantro chopped
1 Jalapeno pepper seeded and thinly sliced
½ cup cheddar shredded
½ cup sour cream

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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

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
It's a good idea to wear gloves when handling jalapenos. They can be quite irritating to your skin.
If you prefer an oil with a high smoke point, you can use avocado oil.
Since we're using cooked chicken in this recipe, it's important to cook it very briefly in the chili - all we need to do is reheat it. Overcooking will make it dry.
To make this chili dairy-free, use canned coconut milk and non-dairy toppings such as salsa and sliced avocado.
The best way to make this chili thick is to add just enough broth to get it to a stew consistency. Don't add too much liquid, and then try to reduce it. Especially in this recipe, where the chicken is already cooked. This will just dry the chicken out. My recipe calls for 4 cups of chicken broth. If you find it's not thick enough to your liking, try using just 3 cups next time. If you don't mind a little cornstarch, another trick is to whisk 1 tablespoon of cornstarch into the cold heavy cream before you add it to the chili. Make sure to whisk it well.
You can keep most cooked leftovers in an airtight container in the fridge for 3-4 days. But if you use leftover chicken, you should take into account how much time that chicken has already spent in the fridge.
You can also freeze individual portions of this chili for up to three months and reheat them covered in the microwave.