Chicken Chili Recipe

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Chicken Chili

Chicken Chili Recipe

I’ve been looking for a chicken chili recipe for a while now.  I’ve been doing some experimenting and have come up with a recipe that we like here at our house.  If you have your own favorite recipe for chicken chili, please share it because I would like to give it a try!

I have always liked chili and I think its so interesting how chilis can vary.  My husband has a chili recipe that he makes that looks totally different than the chili I normally make.  His is soupier, mine is chunkier.  I say his recipe tastes better than mine .. so I can get out of cooking 😉  Let’s hope he doesn’t read this week’s post here.

With my recipe today, I used 1/4 of a habanero pepper.  I keep some in the freezer because you really only need a tiny amount.  If you don’t like your chili too hot, then I would recommend less habanero or use a jalapeno pepper instead.  If you don’t use the whole pepper, put the rest in the freezer for another time.

Someone asked me a few months ago on how you can tone down a spicy hot chili.  You can fix it a bit by adding more ingredients, but you’ll end up with a huge amount of chili.  What I do is add in more tomatoes.  I find that pureeing a few fresh tomatoes will calm down the spice a bit.  I don’t think there really is an 100% cure for it but adding in something acidic, like the tomatoes will tone it down some.  You can also add some cheese to your chili if it comes out too strong, which can also help.

5 from 1 vote
Chicken Chili
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Tried & True Classic Chicken Chili! Couldn't be any easier or more delicious!

Course: Main Course
Cuisine: American
Servings: 8
Calories: 255 kcal
Author: Gigi
Ingredients
  • 1 tablespoon olive oil
  • 1 lb. chicken breasts finely chopped/cubed or put in food processor
  • 1 cup chopped onions
  • 3 garlic cloves chopped
  • 32 oz lower sodium chicken broth or stock
  • jalapeno or habanero pepper – to taste
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cumin
  • 3 scallions chopped
  • 1 cup frozen corn
  • 2 cans of white kidney or Great Northern beans – or prepared dried beans if you have the time
  • 4 oz. Monterey Jack cheese
  • 3 plum tomatoes pureed – about 1 – 1 1/2 cups
  • 1/2 cup milk
Instructions
  1. Heat oil in large pot, add chicken, onions and garlic. Cook until chicken slightly browns.
  2. Add broth, pepper and spices. Let simmer for 1 hour.
  3. Add scallions, corn, beans, cheese and tomatoes. Let simmer 45 mins. Stir in milk. Serve with additional cheese if desired.
Nutrition Facts
Chicken Chili
Amount Per Serving
Calories 255
* Percent Daily Values are based on a 2000 calorie diet.

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