A warm bowl of chicken chili is pure comfort. Made with tender chicken, bold spices, and a hearty broth, it’s easy to make and full of flavor. Whether on the stovetop, in a slow cooker, or in an Instant Pot, this protein-packed dish is perfect for any day. Top it with cheese, avocado, or sour cream, and enjoy!
Key Benefits
Perfect for Meal Prep – This chili stores well and tastes even better the next day, making it great for leftovers.
Hearty & Satisfying – This protein-packed chicken chili is rich, comforting, and perfect for a filling meal.
Easy to Make – Whether you use a stovetop, slow cooker, or Instant Pot, this recipe comes together with minimal effort.
Healthy & Nutritious – Loaded with lean chicken, fiber-rich beans, and fresh ingredients, it’s a wholesome choice.
Customizable Flavor – Adjust the spice level, swap beans, or add veggies to make it your own.
Ingredients
Chicken Breasts or Thighs – Provides lean protein and flavor.
White Beans – Adds creaminess and fiber.
Diced Tomatoes – Balances the chili with acidity and sweetness.
Green Chiles – Adds mild heat and tang.
Chicken Broth – Creates a savory base for the chili.
Onion – Adds sweetness and depth when sautéed.
Garlic – Enhances flavor with a fragrant touch.
Chili Powder – Brings warmth and smokiness.
Cumin – Adds an earthy, nutty flavor.
Smoked Paprika – Gives a smoky, sweet flavor.
Salt & Pepper – Balances and seasons the chili.
Instructions
Prepare the chicken – Trim fat and cut chicken breasts into chunks, or remove skin and bones from thighs.
Sauté aromatics – Heat olive oil, cook diced onion and garlic for 3-4 minutes.
Add spices – Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute.
Combine ingredients – Add chicken, tomatoes, green chilies, white beans, and chicken broth. Stir well.
Simmer – Bring to a boil, then simmer for 25-30 minutes.
Shred the chicken – Remove chicken, shred with forks, and return to the pot.
Season – Adjust salt, pepper, and spices to taste.
Serve – Top with your favorite garnishes like cheese, avocado, sour cream, and cilantro.
Pro Tips
Shredding chicken: For the easiest shredding, allow the chicken to rest for a few minutes after cooking, then use two forks to pull it apart. The chicken will be incredibly tender and perfect for stirring into the chili.
Spice it up: If you like a spicier chili, add a diced jalapeño or a dash of cayenne pepper while sautéing the onions and garlic. You can also sprinkle in some hot sauce to taste for an extra kick.
Bean choice: While this recipe calls for white beans, feel free to swap them with black beans or kidney beans for a different flavor profile. Each type will add its own unique texture and taste to the chili.
Simmer time: The longer you let the chili simmer, the more the flavors will deepen. If you have extra time, let it cook for an additional 15-20 minutes for maximum flavor.
Freezer-friendly: This chicken chili is perfect for making ahead! Simply cool completely, then store in an airtight container in the freezer for up to 3 months. To reheat, just thaw it overnight in the fridge and warm it up on the stove.
Slow cooker shortcut: For a hands-off approach, use a slow cooker. Add all the ingredients in the morning, set it on low, and come home to a hot, flavorful meal ready to serve. You can also use the Instant Pot for a quicker version—just set it on the soup setting for 20 minutes.
Variations
Creamy Chicken Chili: For a richer, creamier texture, stir in cream cheese or sour cream toward the end of cooking. This will create a velvety consistency and a more indulgent flavor.
Vegetarian Version: Swap out the chicken for plant-based protein like chickpeas or tofu. You can also load it up with extra veggies like corn, zucchini, or bell peppers for a hearty, vegetarian-friendly chili.
Spicy Chicken Chili: If you love a little more heat, add extra green chilies or a handful of chopped jalapeños. A pinch of chipotle powder will also give your chili a smoky, spicy kick.
Tex-Mex Chicken Chili: Give it a Tex-Mex twist by adding a cup of corn, and top with tortilla chips and a sprinkle of cheddar cheese. The sweetness of the corn pairs perfectly with the spices.
Low-Carb Chicken Chili: For a low-carb version, skip the beans and use cauliflower rice or zucchini noodles as a base. You’ll still get all the comforting chili flavor without the extra carbs.
Serving Suggestions
Top with Fresh Garnishes: Add a dollop of sour cream, a handful of shredded cheese, and a squeeze of lime juice to brighten up the chili and balance the richness. Fresh cilantro and sliced avocado are perfect finishing touches to enhance the flavor.
Serve with Warm Cornbread: Pair your chicken chili with a side of fluffy cornbread or crispy tortilla chips for added crunch and texture. The slightly sweet bread contrasts wonderfully with the spicy chili.
Add Rice or Quinoa: For a heartier meal, serve the chili over a bed of rice, quinoa, or cauliflower rice for a low-carb alternative. These grains will soak up the chili’s delicious broth, making every bite even more satisfying.
Make a Chili Bar: If you’re serving a crowd, set up a chili bar with a variety of toppings like jalapeños, salsa, guacamole, and cheese so everyone can customize their bowl.
Pair with a Salad: A simple green salad with a light dressing is the perfect accompaniment to balance the richness of the chili. Try a tangy vinaigrette or a creamy ranch for an extra layer of flavor.
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FAQs
What makes white chicken chili thicker?
To make your white chicken chili thicker, you can mash some of the beans in the pot or use an immersion blender for a smoother consistency. Adding a small amount of cornstarch slurry (cornstarch mixed with water) can also help thicken the broth if you prefer a richer texture.
What goes with white chicken chili?
White chicken chili pairs wonderfully with a variety of sides. Consider serving it alongside cornbread, tortilla chips, or rice. A fresh green salad with a tangy dressing or a bowl of guacamole and sour cream can complement the flavors and add some refreshing contrast.
How do I make chicken chili spicier?
To turn up the heat, you can add extra jalapeños, cayenne pepper, or a few dashes of your favorite hot sauce. You can also try using a spicier variety of chili powder or chipotle powder to give it a smoky, fiery kick.
chicken chili
Ingredients
- 1 lb chicken breasts or thighs
- 1 can 15 oz white beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 can 4 oz green chilies
- 2 cups chicken broth
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the chicken – If using chicken breasts, trim any excess fat and cut them into chunks for quicker cooking. For chicken thighs, simply remove the skin and bones (if needed).
- Sauté the aromatics – In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add the spices – Stir in chili powder, cumin, and smoked paprika. Let them bloom in the oil for about 1 minute, which will intensify the flavors.
- Combine the ingredients – Add the chicken, diced tomatoes, green chilies, white beans, and chicken broth to the pot. Stir well to combine everything evenly.
- Simmer to perfection – Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes or until the chicken is cooked through and the flavors have melded together.
- Shred the chicken – Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir it into the chili.
- Season to taste – Taste your chili and adjust the salt and pepper if needed. You can also add extra chili powder for more heat or cumin for a deeper flavor.
- Serve and enjoy – Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, avocado, sour cream, and fresh cilantro.