When you think of comfort food, chicken chili often comes to mind, offering warmth and satisfaction in every bowl. You've got options, from the traditional Classic Chicken Chili to the zesty Spicy White Chicken Chili, each recipe bringing something different to the table. For busy weeknights, the Slow Cooker Chicken Chili is a lifesaver, while the quick Chicken Chili With Beans can be ready in about 25 minutes. But what about those who crave something creamy? There's a recipe that might just fit the bill perfectly, and it's worth exploring.
Classic Chicken Chili
Classic Chicken Chili is a comforting and hearty dish that combines tender chicken, vibrant vegetables, and a blend of spices to create a delicious meal perfect for any occasion. This chili isn't only easy to prepare but also allows for versatility with ingredients, making it an ideal choice for families or gatherings.
Serve it with your favorite toppings, such as shredded cheese, sour cream, or fresh cilantro, and enjoy a warm bowl of goodness.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for cooking
Cooking Instructions:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Add the diced chicken and cook until browned, about 6-8 minutes.
Once the chicken is cooked through, mix in the diced tomatoes, kidney beans, black beans, chicken broth, chili powder, cumin, paprika, and season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Extra Tips:
For added depth of flavor, consider marinating the chicken in the spices for an hour before cooking.
If you prefer a spicier chili, add diced jalapeños or a dash of hot sauce. You can also substitute the beans with your favorites or use corn for a sweeter touch.
Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a great meal prep option.
Enjoy customizing your bowl with toppings like avocado, lime wedges, or tortilla chips!
Spicy White Chicken Chili
Spicy White Chicken Chili is a comforting and zesty dish that warms the soul and tantalizes the taste buds. Perfect for chilly evenings or gatherings, this chili combines tender shredded chicken, white beans, and a blend of spices that deliver a delightful kick. With its creamy texture and vibrant flavors, this recipe is sure to become a favorite in your household.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, diced (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 2 (15 oz) cans white beans (such as cannellini or great northern), drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
To cook the Spicy White Chicken Chili, start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced jalapeños, cooking for another 2 minutes.
Add the cumin, chili powder, and smoked paprika, cooking briefly until fragrant. Next, pour in the chicken broth, followed by the white beans and corn. Bring the mixture to a boil, then reduce heat to a simmer.
Add the chicken breasts, cover, and cook for 20-25 minutes or until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the pot. Finally, stir in the heavy cream or coconut milk, season with salt and pepper, and let it simmer for an additional 10 minutes.
When making this Spicy White Chicken Chili, feel free to customize the heat level by adjusting the amount of jalapeños or adding a pinch of cayenne pepper if you prefer a spicier kick.
For a fresher taste, consider adding a squeeze of lime juice just before serving. This chili also benefits from being made a day in advance, as the flavors deepen and meld together overnight.
Serve with warm tortillas or cornbread for a hearty meal, and don't forget to top it off with fresh cilantro for a burst of color and flavor!
Slow Cooker Chicken Chili
Slow cooker chicken chili is a perfect dish for busy days when you want a hearty, flavorful meal without spending hours in the kitchen. This recipe combines tender chicken, beans, tomatoes, and spices, all simmered together to create a deliciously comforting chili.
Simply toss the ingredients into your slow cooker, let them meld together over several hours, and come home to a warm, inviting meal that's sure to please the whole family.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) diced tomatoes, with juice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
To prepare the slow cooker chicken chili, begin by placing the chicken breasts at the bottom of the slow cooker. Layer the black beans, kidney beans, diced tomatoes (with their juice), chopped onion, minced garlic, and chopped bell pepper on top of the chicken.
Pour the chicken broth over the ingredients, and then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once done, shred the chicken directly in the pot using two forks, stir to combine, and serve with your favorite toppings.
When making slow cooker chicken chili, feel free to customize the recipe to suit your taste preferences. You can add more vegetables like corn or zucchini for additional nutrition, or adjust the spices to make it milder or spicier.
If you have leftovers, this chili reheats well and can be frozen for future meals. For the best flavor, let it sit for a few hours or even overnight; the flavors will deepen and meld beautifully.
Chicken Chili With Beans
Chicken chili with beans is a hearty and flavorful dish that's perfect for a cozy dinner or a gathering with friends. This recipe combines tender shredded chicken, a medley of spices, and nutritious beans to create a comforting bowl of chili that's both satisfying and easy to prepare.
Whether served with cornbread, over rice, or simply enjoyed on its own, this chicken chili is sure to please everyone at the table.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions:
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent, about 5 minutes.
Add the minced garlic and sauté for an additional minute until fragrant. Next, add the chicken breasts to the pot and pour in the chicken broth, diced tomatoes, and all of the spices.
Bring the mixture to a simmer and cover the pot, cooking for about 20-25 minutes or until the chicken is cooked through.
Remove the chicken from the pot, shred it with two forks, and return it to the pot along with the kidney beans and black beans.
Stir everything together and let the chili simmer for another 10 minutes to allow the flavors to meld.
Extra Tips:
For an extra kick, consider adding diced jalapeños or a splash of hot sauce to the pot.
If you prefer a thicker chili, you can mash some of the beans against the side of the pot with a fork.
This recipe can easily be made in advance; just store it in the refrigerator for up to 3 days or freeze it for later use.
Reheat gently on the stove or in the microwave, and don't forget to customize your toppings to suit your taste!
Creamy Chicken Chili
Creamy chicken chili is a flavorful and comforting dish that's perfect for chilly evenings or gatherings with friends and family. This hearty chili combines tender chicken, creamy ingredients, and a blend of spices for a dish that's both satisfying and easy to prepare.
It's an excellent way to warm up and can be served alone or with toppings like cheese, cilantro, or avocado for added flavor and texture.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
- Optional toppings: shredded cheese, chopped cilantro, diced avocado
Cooking Instructions:
In a large pot, heat a drizzle of olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute. Cut the chicken breasts into bite-sized pieces and add them to the pot, cooking until browned on all sides.
Stir in the ground cumin, chili powder, and paprika, ensuring the chicken is well-coated with the spices.
Add the white beans, diced tomatoes, chicken broth, and heavy cream, then bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
Extra Tips:
For a spicier chili, consider adding jalapeños or cayenne pepper to the mix.
If you're short on time, you can use rotisserie chicken instead of cooking the chicken breasts from scratch; just shred the meat and add it towards the end of the cooking time.
You can also adjust the creaminess of the chili by adding more or less heavy cream based on your preference.
Serve with crusty bread or over rice for a complete meal!