• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Chicken and Poultry Recipes » Chicken Chili

    Chicken Chili

    Last updated: Feb 14, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This easy chicken chili recipe is perfect for using up leftover cooked chicken. It's hearty, tasty, and very filling!

    You can top it with your favorite toppings, including sour cream, shredded cheese, and jalapenos.

    Chicken chili served in a white bowl.

    Don't you just love making chili in the fall and winter? Whether it's made with chicken or with beef, I find it absolutely delightful. Steaming-hot and well-seasoned, I think it's one of the best ways to keep oneself warm when it's bitter cold outside.

    I've been making this chicken chili a lot ever since the weather started cooling off. We all enjoy it very much, especially The Picky Eater (and when she likes something I make it often!). It's an excellent way to use up leftover baked chicken breast or broiled chicken breast.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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 might work too, but I haven't tried that, and I do like 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.

    Instructions

    Making this chicken chili is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    First, you cook the aromatics and spices in olive oil.

    Next, you add chicken broth and simmer to allow the flavors to meld.

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

    Stir in the heavy cream and then the chicken. Cook just until heated through. The chicken is already cooked. You don't want to overcook it.

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

    Expert tips

    • It's always a good idea to wear gloves when handling jalapenos. They can irritate your skin.
    • Since we're using cooked chicken in this recipe, it's important to cook it very briefly - all we need to do is reheat it. Overcooking will make it dry.

    Frequently asked questions

    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.

    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.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Add ½ teaspoon of dried thyme to the spice mixture. It goes well with chicken.
    • Use cooked turkey instead of chicken.
    • A tasty garnish in addition to the other garnishes is salsa.

    Serving suggestions

    I usually just 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.
    • Cheese biscuits
    • Keto cornbread
    • Savory cheese muffins
    • Homemade pork rinds

    Storing leftovers

    You can keep most cooked leftovers in the fridge, in an airtight container, for 3-4 days.

    When I cook the chicken especially for this recipe, I follow the 3-4 days rule. But when I use cooked and reheated leftover chicken, I don't keep the leftovers for longer than a day or two.

    Chicken chili served in a white bowl.

    Related recipes

    • No-Bean Chili
      No Bean Chili
    • Pumpkin chili.
      Pumpkin Chili
    • Keto Cornbread.
      Keto Cornbread
    • Turkey chili.
      Turkey Chili

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Chicken Chili.
    5 from 194 votes
    Pin Recipe Share on Facebook Print Recipe

    Easy Chicken Chili

    Delicious and easy to make chicken chili is perfect for using up leftover cooked chicken. It's hearty, tasty, and very filling!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 6 servings
    Calories: 361kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    Spices:

    • ½ teaspoon Diamond Crystal kosher salt (use less if using fine salt)
    • 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
    • 1 medium onion, diced
    • ½ teaspoon Diamond Crystal kosher salt
    • 1 tablespoon minced fresh garlic
    • 1 (7 oz) can diced green chilies
    • 4 cups chicken broth
    • ½ cup heavy cream
    • 24 oz cooked chicken breast shredded (5 cups)

    Garnishes:

    • ¼ cup chopped cilantro
    • 1 jalapeño pepper seeded and thinly sliced
    • ½ cup shredded cheese (I use a Mexican blend)
    • ½ cup sour cream

    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 kosher salt. Cook, stirring occasionally, until soft, about 5 minutes.
    • Add the garlic, the green chilies, and the spice mix. Cook, stirring, 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, about 5 more minutes.
    • Garnish and serve.

    WATCH THE VIDEO:

    NOTES

    It's a good idea to wear gloves when handling jalapenos. They can be quite irritating to your skin.
    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.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 361kcal | Carbohydrates: 7g | Protein: 32g | Fat: 22g | Saturated Fat: 11g | Sodium: 786mg | Fiber: 1g | Sugar: 4g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Chicken Recipes

    • Moroccan Chicken.
      Moroccan Chicken
    • Chinese chicken salad.
      Chinese Chicken Salad
    • Keto chicken salad.
      Keto Chicken Salad
    • Pesto chicken.
      Pesto Chicken

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Cauliflower soup.
      Creamy Cauliflower Soup
    • Tomato soup.
      Easy Tomato Soup
    • Egg Drop Soup
      Egg Drop Soup
    • Cream of broccoli soup.
      Cream of Broccoli Soup
    • Cabbage soup.
      Cabbage Soup
    • Butternut Squash Soup
    • Cream of mushroom soup.
      Cream of Mushroom Soup
    • Hamburger soup.
      Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023