Creamy Chicken Chili Recipe: Simple & Healthy

There’s nothing like a warm bowl of chicken chili on a chilly evening. I remember the first time I made this recipe—it was one of those crazy busy weeknights when I needed something hearty, comforting, and quick. My kids were starving, and my husband was eyeing the fridge like a hawk. I threw this together using what I had in the kitchen, and honestly, it turned out better than any takeout! The smell alone makes everyone come running, and every spoonful is like getting a big hug in a bowl. It’s one of those recipes that’s become a staple in my house—not fancy or complicated, but packed with flavor and feeling good. Plus, it’s one of those lifesaver dishes you can customize endlessly. Trust me, once you try it, it’ll be on your regular dinner rotation too. And if you’re like me, you’ll end up making a double batch because leftovers taste just as amazing—if not better—the next day.

What is chicken chili?

Think of chicken chili as a cozy, savory soup loaded with tender pieces of chicken, beans, spices, and always a little kick. This dish is essentially chili but with shredded or diced chicken instead of ground beef, giving it a slightly lighter, yet equally satisfying twist. The name “chicken chili” can be a bit confusing because it’s not just spicy—although, it can definitely have a touch of heat if you like. It’s more of a hearty stew-like meal that’s perfect when you want something easy and filling. It’s been a favorite in many households for generations—probably because it’s so forgiving and adaptable. You can make it spicy or mild, add vegetables or keep it simple, enjoy it as a main dish or a side. I think of it as a warm hug in a bowl—perfect for chilly nights, lazy weekends, or even a quick weeknight dinner when you need comfort fast.

How do I make chicken chili?

Quick Overview

This chicken chili comes together in one pot and is primarily simmered straight on the stove, making cleanup a breeze. You start by sautéing some aromatics, add in diced chicken, beans, and spices, then let everything simmer until the flavors meld. The beauty is in the simplicity: no long marinating or complicated steps. I like to cook the chicken just until it’s tender and shreddable, then let it soak up all those fabulous seasonings. The final touch is a quick simmer that develops richness, and—if you’re feeling fancy—a splash of lime or hot sauce right before serving. Honestly, it’s cozy comfort food that loves being made in advance and actually tastes better the next day.

Ingredients

For the Main Chili: What are some good recipes for this?
– 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced (optional for sweetness and color)
– 1 can (14.5 oz) diced tomatoes, with juice
– 1 can (15 oz) black beans or kidney beans, drained and rinsed
– 1 cup chicken broth or water
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper (adjust to taste)
– Salt and black pepper to taste

For Garnishes & Extras:
– Shredded cheese
– Sour cream or Greek yogurt
– Fresh cilantro or parsley
– Lime wedges
– Sliced jalapeños (if you love heat)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your stove to medium heat and add a tablespoon of olive oil to your large pot or Dutch oven. While it heats, dice your vegetables and cut the chicken. I always season the chicken lightly with salt and pepper first—it helps lock in flavor right from the start. Make sure your ingredients are prepped and within reach; this dish comes together quickly once you get going!

Step 2: Sear the Chicken & Veggies

Add the chicken to the hot oil, letting it cook for about 5-7 minutes until browned but not fully cooked through. Remove and set aside. Toss in the onions, garlic, and bell pepper, and cook until fragrant and softened—about 3-4 minutes. This step really develops the foundational aroma that makes the chili irresistible.

Step 3: Build the Base

Return the chicken to the pot and sprinkle in the chili powder, cumin, smoked paprika, and cayenne. Stir everything well so that the spices coat the chicken and vegetables evenly. Pour in the diced tomatoes with their juice, along with the chicken broth. Bring everything to a gentle simmer—that’s when your kitchen will start smelling ridiculously good.

Step 4: Add Beans & Simmer

Stir in your rinsed beans, then lower the heat to let it simmer gently uncovered for about 20-25 minutes. This is my favorite part—I love watching it bubble softly as the flavors meld. If it gets too thick, just add a splash more broth. If you want a thicker chili, simmer it longer uncovered. Trust me, patience makes it better.

Step 5: Taste & Adjust

Once thickened and everything’s tender, give it a taste. Check the seasoning—add more salt, pepper, or chili powder if needed. If you prefer it spicier, toss in a few sliced jalapeños or a dash of hot sauce. The whole house starts smelling amazing here, so don’t be surprised if everyone suddenly wanders to the kitchen.

Step 6: Serve & Garnish

Once ready, serve hot in bowls. Top with shredded cheese, sour cream, chopped cilantro, and a squeeze of fresh lime. I like serving it with warm cornbread or tortilla chips on the side—super comforting. Variations are endless, but honestly, I love it just as it is—simple, flavorful, and so satisfying.

Optional tip:

If you like the chili a bit chunkier, mash some of the beans with the back of a spoon before simmering, or add a handful of diced corn during cooking for extra sweetness and texture.

Cook’s note:

I always taste and adjust the heat at the end—that way, I control the spice level. Also, I’ve made this with frozen chicken and it works just fine—just add a few extra minutes to the cook time.

Enjoy your homemade chicken chili!

This dish really hits the spot. It’s hearty, filling, and perfect for those nights when you want something nourishing but don’t want to spend hours in the kitchen. Once you get the hang of it, you’ll find yourself throwing this together in no time, and I promise—it’s even better the next day. Happy cooking!

What to Serve It With

This chicken chili is pretty flexible, so you can serve it just about any way that suits your mood or occasion. For a cozy breakfast twist, ladle it over scrambled eggs and top with a little cheese—that’s my kids’ favorite weekend treat. When entertaining friends for brunch, serve it with warm cornbread, crispy tortilla chips, or a simple side salad topped with radishes and avocado for a fresh contrast. At dinner or for a casual weeknight, I love piling it onto a bowl of rice or smear it inside warm tortillas for easy wraps. It’s also incredible as a game-day snack—just set out bowls of shredded cheese, sour cream, and a squeeze of lime, and let everyone customize their bowls. Trust me, it’s a winner no matter how you serve it. And it’s one of those dishes the entire family will ask for again and again.

Top Tips for Perfecting Your Chicken Chili

Over the years, I’ve learned a few tricks to make this dish even better. First, don’t skip the searing step—those browned bits stuck to the bottom of your pan add so much flavor once they’re stirred back in. I’ve experimented with different beans; honestly, black beans give it a nice earthiness, but kidney beans work just as well—try both and see what you like! When it comes to spices, start with less—chili powder and cayenne can sneak up, so taste as you go. If you want a smoky flavor, toss in a teaspoon of smoked paprika, which adds a beautiful depth. Also, I’ve made this with frozen chicken or leftover cooked chicken, making it even quicker. Just be mindful not to overcook the chicken initially—medium-high heat gets it browned nicely without drying it out. The most important thing I’ve learned is to simmer it gently—rushing the process can lead to tough chicken or watery chili. Let it rest for a few minutes after simmering, then taste and adjust seasonings before serving. If I want a slightly thicker chili, I let it simmer longer uncovered or mash some beans. For variations, you can stir in corn or diced sweet potatoes during the last 10 minutes—they add color and a touch of sweetness that balances the spices. And for a bit of freshness, a squeeze of lime just before serving brightens everything up.

Storing and Reheating Tips

This chili keeps surprisingly well, which is why I make a big batch whenever I can. Once cooled, store it in an airtight container—it’s good for 3-4 days in the fridge. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s thickened too much. I like to reheat it slowly so the flavors stay vibrant and the chicken remains tender. If you’re planning to freeze leftovers, let it cool completely, then portion into freezer-safe bags or containers—label and date! It freezes beautifully for up to 3 months. To reheat, thaw overnight in the fridge or defrost in the microwave, then heat on the stove over low heat, stirring occasionally. Keep in mind, the texture might change a bit after freezing, but the flavor remains just as delicious. A quick drizzle of fresh lime or a sprinkle of cheese after reheating can revive it just like new. I find that keeping the toppings separate until serving prevents the chili from getting soggy and keeps all the flavors fresh. It’s my go-to for busy weeks or when I need a comforting meal that’s ready in minutes.

Frequently Asked Questions

Final Thoughts

Honestly, this chicken chili has become more than just a recipe for me—it’s a little piece of comfort I turn to when I need warmth and happiness in a bowl. It’s simple enough for weeknights but flavorful enough to feel special. I love how you can tweak it to fit your mood—spicy, mild, veggie-packed, or extra cheesy—whatever feels right. Plus, the leftovers are practically magic—they get more flavorful overnight, making it perfect for busy days ahead. Once you make this a few times, you’ll find yourself customizing it to your taste and maybe even inventing new versions. I genuinely hope you enjoy making and eating this as much as my family does. Remember, cooking is all about sharing good vibes, and nothing beats a homemade chicken chili in those cozy, laid-back moments. So go ahead, get those ingredients ready, and let your kitchen fill with that irresistible aroma. I can’t wait to hear how yours turns out—happy cooking!

chicken chili

A delicious and hearty chicken chili perfect for a cozy dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion diced
• 1 poblano pepper poblano pepper seeds removed and diced
• 4 cloves garlic minced
• 2 pounds boneless skinless chicken breasts chopped into 1 inch pieces
• 2 cups chicken broth
• 2 cans Great Northern beans drained and rinsed
• 1 cup frozen corn kernels
• 1 can diced Hatch green chilis 8 ounces, in your heat preference
• 3 teaspoons cumin
• 2 teaspoons oregano
• 0.5 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 cup cream half-and-half or evaporated milk

Instructions

 

Preparation Steps

• In a large Dutch oven over medium-high heat, add the olive oil.
• Add the onion and poblano pepper, and cook until tender, about 5 minutes.
• Add the chicken and stir until mostly cooked through, about 5 minutes.
• Add garlic, cumin, paprika, and salt, and cook until fragrant, about 1 minute.
• Add chicken broth, beans, corn, and green chilis. Stir to combine.
• Bring to a boil, then reduce heat and simmer for 15 minutes or until chicken is cooked through.
• Remove from heat and stir in the cream.
• Adjust salt and pepper to taste. Serve hot with toppings.

Notes

This chicken chili is perfect for warming up on cold days and is easily customizable with your favorite toppings.