Delicious and easy chicken chili recipe is excellent for using up leftover cooked chicken. it’s hearty, tasty, and very filling.
I’ve been making this chicken chili a lot this winter. We all enjoy it very much, and it’s an excellent way to use up leftover baked chicken breast.
How to make chicken chili
Scroll down to the recipe card for the detailed instructions. But the basics are easy. Cook onions and bell peppers. Add cooked chicken, tomatoes and spices. Add a little water, and cook for just 20 minutes.
How do you make chicken chili thicker?
The best way to make chicken chili thicker is to add just enough water to get it to a thick 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.
Is this a healthy recipe?
I believe it’s very healthy! Chicken is nutritious. Tomatoes, peppers, onions, and spices are all very healthy. I consider this as one of the healthiest main course recipes on this blog. It’s wonderful that it’s also so tasty!
How to serve chicken chili
This chicken chili is hearty, delicious and very filling. A bowl of it really warms you up! You can serve it on top of rice or cauliflower rice. But I usually serve it on its own, in soup bowls, topped with shredded cheddar, red onions, and guacamole. You can also serve this chili with these tasty almond flour cheese biscuits.
Can you freeze chicken chili?
Yes. You can freeze it in mugs, in individual servings. Then defrost in the microwave, covered, using the defrost setting.
More chili recipes you might enjoy
Chili is such a wonderful winter comfort food. I’ve tried several chili recipes over the years. My no-bean chili recipe is easy and delicious. But my favorite beef chili is this amazing, hearty pumpkin chili.
Chicken Chili
INGREDIENTS
Seasoning mix:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ¼ teaspoon crushed red peppers
- ½ (6 oz can) tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons water
Chili:
- 2 tablespoons olive oil
- 1 large onion, chopped (8 oz)
- 2 medium bell peppers, chopped (10 oz total)
- 2 teaspoons kosher salt, divided
- 24 oz. cooked chicken breast, cubed
- 1 26oz box Pomi chopped tomatoes, or two (15 oz) cans diced tomatoes, undrained
- 2 bay leaves
- ½ teaspoon black pepper
- 1-2 cups water
INSTRUCTIONS
- In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and one teaspoon kosher salt and cook, stirring occasionally, until vegetables are soft, about 5 minutes.
- Add the chicken and the seasoning mixture and cook, stirring, 1 more minute.
- Add the tomatoes, bay leaves, the remaining salt and the black pepper. Add enough water to bring the chili to a thick stew consistency, 1-2 cups.
- Bring to a boil. Reduce heat to medium-low and simmer, covered, 20 minutes, stirring occasionally.
