Chicken chili is a hearty and satisfying dish made with tender chicken, beans, and a well-seasoned broth. It has a thick texture and a comforting warmth that makes it perfect for any time you want a filling meal without complicated steps.
This version keeps everything simple while building strong flavor through slow simmering.
What You’ll Need
Ingredients
- 2 cups cooked chicken, shredded
- 2 tablespoons oil
For the base
- 1 medium onion, chopped
- 2 garlic cloves, minced
For the chili
- 1 cup canned beans (kidney or white beans), drained
- 1 cup corn kernels
- 2 cups chicken broth
- 1 cup crushed tomatoes
For seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
For garnish
- 2 tablespoons fresh coriander or cilantro, chopped
Tools
- Large pot
- Spoon
- Knife
- Cutting board
Step-by-Step Instructions
1. Heat the oil
Place a large pot over medium heat and add oil.
2. Cook the onion
Add chopped onion and cook until soft and slightly golden.
3. Add garlic
Stir in minced garlic and cook briefly until the aroma develops.
4. Add base ingredients
Add crushed tomatoes, chicken broth, beans, and corn. Stir well.
5. Add seasoning
Add chili powder, cumin, paprika, black pepper, and salt. Mix thoroughly.
6. Add chicken
Add shredded chicken and stir to combine.
7. Simmer
Let the chili cook on low heat for 20 to 25 minutes, stirring occasionally. The mixture will thicken as it cooks.
8. Finish and serve
Garnish with fresh coriander or cilantro and serve warm.
Serving Suggestions
Chicken chili pairs well with:
- Rice
- Bread
- Tortilla chips
- Simple salad
Tips for Best Results
Use cooked chicken for quicker preparation.
Let the chili simmer for deeper flavor.
Stir occasionally to prevent sticking.
Adjust thickness by adding more broth if needed.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat on low heat, stirring occasionally.
Freezing works well for longer storage.
Variations
Add bell peppers for extra texture.
Use green chilies for more heat.
Swap beans based on preference.
