Tender white-meat chicken, creamy cannellini beans, mild green chiles and a touch of lime come together in this quick and comforting Chicken Chili. It’s an easy weeknight meal that’s warm, flavorful, and ready in under an hour.
Cozy Homemade Chicken Chili
Chicken chili is the kind of comfort food that feels like a hug in a bowl. It has the soothing warmth of a soup with the bright, savory spices of Southwest-inspired chili. It’s also endlessly customizable — add avocado, shredded cheese, jalapeños, or crunchy tortilla chips as toppings to suit your taste.
This recipe is ideal for busy evenings or when you want something nourishing and fuss-free. The combination of chili powder, cumin, smoked paprika and oregano creates a layered, satisfying flavor while cannellini beans add creaminess and body. It’s a family-friendly dish that’s simple to make and easy to love.
Recipe Ingredients
Most of these ingredients are pantry staples, which makes this chili a great go-to for last-minute dinners.
- Oil: For sautéing — avocado, vegetable, or light olive oil work well.
- Chicken: 1 pound boneless, skinless chicken breasts, cut into 1–1½ inch pieces.
- Salt & Pepper: To season.
- Onion: 1 small yellow onion, finely diced (white, sweet, or red onion can be substituted).
- Garlic: 3 cloves, minced or pressed.
- Spices: Ground cumin, chili powder, smoked paprika (or cayenne for heat), and dried oregano for a Southwest flavor profile.
- Cannellini Beans: Two 15-ounce cans, rinsed and drained. Pinto, navy, or red beans can be used instead.
- Chopped Green Chiles: Two 4-ounce cans, undrained — they add a mild, tangy heat.
- Chicken Broth: About 5–6 cups low-sodium chicken broth (or vegetable broth if preferred).
- Garnishes: Fresh cilantro and lime wedges for serving; tortilla chips for crunch.
How to Make Chicken Chili
This chicken chili comes together quickly and requires just one pot, making cleanup simple. Follow these steps for a hearty, flavorful bowl.
- Sear the chicken: Heat 2 tablespoons oil in a Dutch oven or a large pot over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Add the chicken and cook for about 4 minutes until lightly browned.
- Cook the aromatics: Add the diced onion and cook 1 minute. Stir in the garlic, 2 teaspoons cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika and ½ teaspoon dried oregano. Sauté another 2–3 minutes until fragrant.
- Add beans, chiles and broth: Stir in the rinsed cannellini beans and the undrained chopped green chiles. Pour in 5–6 cups chicken broth, scraping up any browned bits from the pot. Bring to a steady simmer and cook for about 10 minutes.
- Thicken the chili: Remove about ¼ cup of beans to a plate, mash them with a fork, and stir them back into the pot to thicken the broth. Simmer an extra minute.
- Finish and serve: Remove from heat, squeeze in a little lime juice to brighten the flavors, and adjust salt and pepper to taste. Ladle into bowls and garnish with cilantro and tortilla chips or your favorite toppings.
Tips for the Best Chicken Chili
This recipe is flexible — here are a few suggestions to tailor it to your preferences:
- Adjust thickness: Mashing some beans adds body; for a thicker texture, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water or milk and stir into the simmering chili.
- Add bacon: Crispy bacon pieces make a smoky, savory addition if you’d like extra richness.
- Use leftovers: Leftover roasted chicken or turkey can be added near the end of cooking; no need to sauté precooked meat.
Serving Suggestions
Pair your chicken chili with classic sides for a complete meal:
- Cornbread: A warm slice of cornbread is a traditional and cozy companion to chili.
- Roasted potato wedges: Crispy potato wedges seasoned with garlic and parmesan work well alongside a bowl of chili.
- Jalapeño poppers: Bacon-wrapped or cheesy poppers make a fun appetizer or side for entertaining.
How to Store and Reheat Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- To reheat, warm the chili in a covered saucepan over low heat, stirring occasionally until hot. Add a splash of water or broth if it’s too thick.
Can I Freeze Extras?
- Yes — chicken chili freezes well. Portion into freezer-safe containers or bags for easy reheating.
- Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken Chili
Katerina | Easy Weeknight Recipes
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 (4-ounce) cans chopped green chiles, undrained
- 5–6 cups low-sodium chicken broth
- Tortilla chips, for serving
- Cilantro, chopped, for garnish
- Lime wedges and extra lime juice, for serving
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
- Add chicken to the hot oil and cook about 4 minutes until lightly browned.
- Add the onion and cook 1 minute.
- Stir in garlic, cumin, chili powder, smoked paprika, and oregano; sauté 2–3 minutes.
- Add the beans and green chiles to the pot.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Bring to a simmer and cook for 10 minutes.
- Remove ¼ cup of beans, mash them, return to the pot, stir and cook 1 more minute.
- Stir in a squeeze of lime juice and remove pot from heat.
- Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls, top with tortilla chips and cilantro, and serve with lime wedges.
Equipment
- Stove and a large pot or Dutch oven
Nutrition
Carbohydrates: 29 g |
Protein: 29 g |
Fat: 8 g |
Sodium: 1009 mg
Nutritional info is an estimate. Values may vary based on ingredients and preparation.
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More Comfort Food Recipes
If you enjoyed this dish, try these other hearty recipes for cozy meals at home.
- Hearty Guinness Beef Stew
- Tuscan Baked Rigatoni
- Creamy Chicken Gnocchi Soup