Hearty Chicken Chili Recipe
This chicken chili is hearty, flavorful, and filling. It's good as it is, and even better with toppings like sour cream, shredded cheese, and jalapenos.
Servings 6 servings
Calories 361kcal
Ingredients
Spices:
- ½ teaspoon Diamond Crystal kosher salt see notes below
- 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 extra-virgin
- 1 onion medium, diced
- ½ teaspoon Diamond Crystal kosher salt see notes below
- 1 tablespoon fresh garlic minced
- 1 can diced green chilies 7 ounces
- 4 cups chicken broth
- ½ cup heavy cream
- 24 ounces cooked chicken breast shredded; about 5 cups
Garnishes:
- ¼ cup cilantro chopped
- 1 jalapeño pepper seeded and thinly sliced
- ½ cup cheddar shredded
- ½ cup sour cream
Instructions
- In a small bowl, combine the spices (salt, pepper, cumin, paprika, oregano, and cayenne). Set aside.
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions and ½ teaspoon of kosher salt. Cook, stirring occasionally, until soft, about 5 minutes.
- Add the garlic, green chilies, and spice mix. Cook, stirring, for 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, for about 5 more minutes.
- Divide the chili between bowls, garnish, and serve.
Video
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- 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.
- To make this chili dairy-free, use canned coconut milk and non-dairy toppings such as salsa and sliced avocado.
- The best way to make this chili thick 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 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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. But if you used leftover chicken, consider how much time that chicken has already spent in the fridge. Reheat the chili on the stovetop over low heat, or covered in the microwave.
- You can also freeze individual portions of the cooled chili for up to three months and reheat them covered in the microwave.
Nutrition
Calories: 361kcal | Carbohydrates: 7g | Protein: 32g | Fat: 22g | Saturated Fat: 11g | Sodium: 786mg | Fiber: 1g | Sugar: 4g
