Chicken Chili is a hearty and comforting dish that blends tender chunks of chicken with beans, tomatoes, and a mix of warming spices. It’s the kind of meal that feels like a cozy hug in a bowl, perfect for chilly days or whenever you need something filling and satisfying. The combination of mild heat and rich flavors makes it a crowd-pleaser without being overwhelmingly spicy.
I love making chicken chili because it’s so flexible—you can easily add extra veggies or adjust the spice level depending on what you like. I often throw in some bell peppers or corn for a little extra sweetness and crunch. Plus, it cooks up pretty quickly, which is a big win on busy nights. I also find that letting it simmer for a bit really helps bring all the flavors together.
My favorite way to serve chicken chili is with a dollop of sour cream, a sprinkle of shredded cheese, and a few crunchy tortilla chips on the side. It makes the meal feel special without much effort. Sometimes, I even serve it over rice to stretch it out and make it even more comforting. Whenever I make this recipe, it always ends up being a dish that everyone at the table asks for again!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breast for its quick cooking and lean meat. You can swap it for chicken thighs if you prefer juicier, more flavorful pieces.
Beans: Black beans or pinto beans add a nice texture and protein boost. If you’re avoiding beans, just leave them out or add extra veggies like zucchini or carrots.
Spices: Chili powder and cumin give the chili its classic flavor. If you don’t have smoked paprika, regular paprika is fine or add a pinch of chipotle powder for smokiness.
Lime Juice: Adding lime juice at the end brightens the whole dish. If fresh lime isn’t handy, a splash of vinegar works as a substitute.
How Do You Cook the Chicken So It Stays Tender in Chili?
To keep chicken tender, cook it in chunks rather than whole pieces. Here’s how:
- Start by sautéing chicken pieces just until the outside isn’t pink—about 5-7 minutes over medium heat.
- Then add liquids like tomatoes and broth and simmer gently. This slow simmer lets the chicken finish cooking and soak up flavors without drying out.
- Avoid overcooking by simmering just 20-25 minutes. If it cooks too long, chicken can become tough.
This method gives you juicy, tender chicken bites in every spoonful of your chili.
Equipment You’ll Need
- Large pot or deep skillet – I recommend using a big pot so everything simmers evenly and nothing spills over.
- Cutting board and sharp knife – makes chopping chicken, vegetables, and herbs safe and easy.
- Measuring spoons and cups – for keeping track of spices and liquids without guesswork.
- Stirring spoon or spatula – helps mix everything well and prevents sticking at the bottom.
Flavor Variations & Add-Ins
- Use shredded cooked chicken instead of raw for faster prep or leftovers.
- Add diced jalapeños or a splash of hot sauce to boost heat if you like spicy food.
- Mix in extra veggies like zucchini, corn, or spinach for more color and nutrients.
- Swap lime juice for lemon juice or a dash of vinegar for a different tang.
How to Make Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup canned corn kernels, drained
- 1 can (15 oz) black beans or pinto beans, drained and rinsed (optional)
- 2 tbsp tomato paste
Spices & Seasonings:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Juice of 1 lime
For Garnishing:
- Diced avocado
- Shredded cheddar cheese
- Fresh cilantro leaves
- Lime wedges
Time Needed
This chicken chili recipe takes about 10 minutes to prep and 30 minutes to cook, so you’ll have a delicious, hearty meal ready in around 40 minutes.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and green bell pepper, then sauté until softened, about 5 minutes.
2. Add Garlic and Chicken:
Stir in the minced garlic and cook for another 30 seconds until fragrant. Then add the chicken pieces and cook until they are no longer pink on the outside, about 5-7 minutes.
3. Add Spices:
Sprinkle chili powder, ground cumin, smoked paprika (if using), salt, and black pepper over the chicken and vegetables. Stir well so everything is coated evenly with the spices.
4. Add Liquids and Simmer:
Pour in the diced tomatoes, tomato paste, chicken broth, corn, and beans (if using). Stir to combine everything. Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes until the chicken is cooked through and the flavors are well blended.
5. Finish with Lime Juice & Serve:
Stir in the lime juice and taste the chili. Adjust the seasoning if needed. Serve hot, garnished with diced avocado, shredded cheddar cheese, fresh cilantro, and lime wedges on the side for extra flavor and freshness.
Enjoy your warm and colorful bowl of chicken chili!
Can I Use Frozen Chicken for This Chili?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the quick thaw method by placing the sealed chicken in cold water for about an hour. Pat it dry before adding to the pot to avoid extra moisture.
Can I Make This Chili Ahead of Time?
Absolutely! Chicken chili actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What Are Good Substitutions for Beans in Chicken Chili?
If you don’t like or can’t eat beans, you can skip them or substitute with extra corn, diced zucchini, or chopped carrots for added texture and nutrition.
How Should I Store Leftover Chicken Chili?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.