Best Chicken Chili Recipe

There’s something incredibly comforting about a warm bowl of chili, especially when it comes to my favorite dish: Best Chicken Chili Recipe. I remember the first time I made it for a gathering with friends on a chilly winter evening. The aroma of spices filled my kitchen, and I could hardly wait for everyone to dig in. It was a hit, with each spoonful bursting with flavor and warmth. This dish has become a staple in my home, perfect for family dinners or cozy nights in. Whether you’re looking for a heartwarming meal or something to serve during game day, this chili is packed with tender chicken, hearty beans, and just the right amount of spice. It’s easy to make, and the best part? Leftovers taste even better the next day!

If you’re wondering why this chili is so beloved, it’s the combination of ingredients that truly makes it shine. You’ll find that each component plays a crucial role in achieving that perfect balance of taste and texture.

Recipe Ingredients for Best Chicken Chili Recipe

When crafting the perfect chili, it’s essential to have quality ingredients that enhance each other’s flavors. The balance of proteins, beans, and spices is what makes this Best Chicken Chili Recipe truly special.

• 1 pound boneless skinless chicken thighs, patted dry or rotisserie chicken
• 1/2 large yellow onion, chopped
• 1 jalapeno, seeded and minced (for spice)
• 1/4 cup flour
• 4 cloves garlic, minced
• 2 14.5 oz. cans Great Northern Beans, drained and rinsed
• 1 15 oz. can cream style corn
• 1 15 oz. can sweet corn, drained and rinsed
• 1 16 oz. jar mild salsa verde
• 3 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 1 tablespoon Knorr® Granulated Chicken Bouillon
• 2 teaspoons ground cumin
• 1/2 teaspoon each of smoked paprika, dried oregano, salt
• 1 1/2 cups half and half
• 2 tablespoons minced cilantro (optional)

Step by Step Guide for Best Chicken Chili Recipe

Making this Best Chicken Chili Recipe is a delightful experience that fills your kitchen with rich aromas. Let’s dive right into the cooking process!

1. Sear the chicken: Start by heating 2 tablespoons of oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear until golden, about two minutes per side. Once done, remove it to a plate but leave the drippings in the pot to build flavor.

2. Sauté the aromatics: In the same pot, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium-low heat. Once melted, increase the heat to medium-high and add in the onions and jalapenos. Cook for five minutes, then add the garlic and sauté for another thirty seconds until fragrant.

3. Cook the roux: Sprinkle in the flour and cook for one additional minute while stirring continuously. This will create a thick roux that adds body to the chili.

4. Add the ingredients: Return the seared chicken to the pot along with the Great Northern Beans, cream style corn, sweet corn, salsa verde, chicken bouillon, and all the seasonings. In a separate bowl, whisk the cornstarch with one cup of chicken broth and stir it in. Add the remaining chicken broth to the pot.

5. Simmer: Cover the pot and bring the mixture to a boil. Once boiling, uncover and let it simmer for twelve to fifteen minutes or until the chicken is tender enough to shred, all the while stirring often to prevent the bottom from burning. When ready, remove the chicken to a cutting board, shred, and stir back into the soup.

6. Finish the chili: Stir in the half and half and cilantro, then warm through. If desired, you can add additional half and half or broth to reach your preferred consistency.

7. Season to taste: Finally, season with more salt, pepper, or even cayenne pepper to taste. Serve hot with toppings like sour cream, crushed tortilla chips, chopped avocados, and extra cilantro.

Helpful Notes about Best Chicken Chili Recipe

When it comes to enjoying your Best Chicken Chili Recipe, here are some helpful tips to enhance your experience.

• Storage: Properly store leftovers in an airtight container; it will last in the fridge for up to five days.
• Freezing: You can freeze this chili for up to three months. Just make sure to thaw it in the fridge before reheating.
• Pairing: This chili pairs wonderfully with crusty bread, rice, or a fresh salad.

Perfect Matches for Best Chicken Chili Recipe

Finding the right accompaniments can elevate your Best Chicken Chili Recipe experience. Here are some ideas:

• Cornbread: Sweet cornbread complements the spices beautifully.
• Guacamole: A refreshing guacamole can balance the heat.
• Rice: Serve over rice for a heartier meal.
• Salads: A simple side salad adds freshness and crunch.
• Occasions: This chili is perfect for casual gatherings, game nights, or even a cozy family dinner.
• Storage: Ensure any leftovers are stored in the fridge; they can be reheated on the stove or microwave as needed.

FAQ

Conclusion

The Best Chicken Chili Recipe is a delightful combination of flavors and textures that brings warmth and comfort to any table. Its simplicity and versatility make it a go-to dish in my kitchen. I encourage you to try making this chili for your next family gathering or cozy evening at home. You won’t regret it; your loved ones will be asking for seconds!

Best Chicken Chili Recipe

The ultimate comfort food, this Best Chicken Chili Recipe is perfect for chilly evenings. Packed with tender chicken, hearty beans, and a medley of spices, it’s a satisfying dish that warms you from the inside out. Whether it's a casual family dinner or a gathering with friends, this easy weeknight dinner is one you won't want to miss!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken thighs patted dry or rotisserie chicken
• 1/2 large yellow onion chopped
• 1 jalapeno seeded and minced if you want spicy
• 1/4 cup flour
• 4 cloves garlic minced
• 2 14.5 oz. cans Great Northern Beans drained and rinsed
• 1 15 oz. cream style corn
• 1 15 oz. sweet corn drained and rinsed
• 1 16 oz. mild salsa verde
• 3 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 1 tablespoon Knorr® Granulated Chicken Bouillon
• 2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 cups half and half
• 2 tablespoons minced cilantro (optional)

Equipment

• Saucepan
• Skillet
• Oven
• Large Pot
• Chef's Knife
• Wooden Spoon
• Whisk

Method

 

1. Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
2. Sauté aromatics: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions and jalapenos; cook for 5 minutes. Add garlic and cook 30 seconds.
3. Cook roux: Sprinkle in flour and cook one additional minute while stirring (it will be thick).
4. Add ingredients: Add chicken back to the pot followed by beans, creamed corn, corn, salsa verde, chicken bouillon and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
5. Simmer: Cover the soup to bring to a boil then uncover and simmer for 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn't burn. Remove chicken to a cutting board, shred, then stir back into the soup. Stir in half and half and cilantro and warm through.
6. Season to taste: Add additional half and half or broth to thin to desired consistency if you like. Season with salt / pepper / cayenne pepper to taste. Serve with sour cream, crushed tortilla chips, chopped avocados and cilantro.

Notes

• Rotisserie chicken: To use rotisserie chicken, add about 2 ½ cups shredded chicken to the soup when the recipe calls for adding the shredded chicken back to the soup at the end of step 5.
• Customize spice level: This recipe is “medium” spicy if you add the jalapeno. To make the chili less spicy, omit the jalapeno or if you’re not sure, omit the jalapeno. You can always add cayenne pepper or hot sauce to taste if you would like more heat.
• Gluten-free: Use gluten-free flour – the rest of the ingredients should be gluten-free.
• Stir often: The soup can stick to the bottom and burn while it’s simmering because it’s quite thick, so you’ll want to stir often so the bottom doesn’t burn.
• Make it less thick: For a thinner soup, simply add additional chicken broth.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!