Chicken Chili

Ingredients

Here's an overview of what you'll need to make this tasty chili. The exact measurements are included in the recipe card below.

Spices: I use kosher salt, black pepper, ground cumin, smoked paprika, dried oregano, and cayenne pepper.

Olive oil: I love cooking with this delicious oil. But if you prefer an oil with a higher smoke point, you can use avocado oil instead.

Aromatics: Onion, garlic, and diced chiles. They add so much flavor!

Chicken broth: I use regular broth here, not reduced sodium. I think it's more flavorful.

Heavy cream: Half-and-half is an acceptable substitute, but I prefer the richness of heavy cream.

Cooked chicken breast, shredded: You can also use shredded rotisserie chicken - just make sure you remove the skin.

Garnishes: Chopped cilantro, thinly sliced seeded jalapeño, shredded cheese, and sour cream.

Variations

Add ½ teaspoon of dried thyme to the spice mixture. It goes well with chicken.

Use cooked turkey instead of chicken. I do that after Thanksgiving!

A tasty garnish in addition to the other garnishes is salsa. I like using it because it adds color to the chili.

You can also drizzle the chili with hot sauce.

To make it dairy-free, use canned coconut milk and use non-dairy toppings such as salsa.

Chicken Chili Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

First, you cook the aromatics and spices in olive oil. (Photos 1-3).

Next, add chicken broth and simmer to allow the flavors to meld. (Photos 4-5).

A photo collage showing steps 1-4 for making chicken chili.

Stir in the heavy cream and then the chicken. (Photo 6).

Cook just until heated through. The chicken is already cooked. You don't want to overcook it. (Photo 7).

Ladle the chili into bowls, add your toppings, and serve. (Photo 8).

A photo collage showing steps 5-8 for making chicken chili.

Recipe FAQs

How can I thicken chicken chili?

By definition, since it's made with cooked chicken pieces and no tomatoes, it's going to be thinner than traditional chili (such as no-bean chili, pumpkin chili, or turkey chili).

The best way to make it thicker 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 that 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.

Can I use rotisserie chicken?

Absolutely! I love using rotisserie chicken in recipes. It makes life so easy. Just make sure to remove the skin. It won't work in chili in terms of its texture.

Can I freeze this chili?

Yes. It's best to divide it into individual portions (in covered mugs or in mason jars) and freeze them. Then, you can gently reheat the individual portions in the microwave directly from the freezer.

Serving Suggestions

I usually serve this tasty chili on its own, in soup bowls. It's hearty, delicious, and very filling, so you don't really need to serve it with anything.

But if you'd like to serve it with something on the side, here are a few good options:

Cauliflower rice - you can top the "rice" with the chili or mix the rice into the chili.
Cheese biscuits
Keto cornbread
Savory cheese muffins
Homemade pork rinds
Slices of almond flour bread

Storing Leftovers

You can keep most cooked leftovers in the fridge, in an airtight container, 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.