Chicken Chili Recipe – Hearty, Comforting, and Easy to Make

Chicken chili is the kind of meal that makes the whole house smell amazing. It’s cozy, filling, and perfect for busy weeknights or lazy Sundays. This version keeps things simple without sacrificing flavor—tender chicken, warm spices, and a creamy, satisfying base.

It’s not too spicy, but you can always turn up the heat if you like. Make a big pot, and you’ll have leftovers that taste even better the next day.

Why This Recipe Works

This chicken chili balances creamy and hearty without feeling heavy. Using a mix of beans and corn gives it texture, while chicken keeps it lean.

A quick sauté of onion, garlic, and spices builds big flavor fast. The chili simmers gently to bring everything together, and a touch of lime and fresh cilantro at the end brightens the whole pot. It’s adaptable, forgiving, and consistently delicious.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs for more richness)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional for mild heat)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 can (4 oz) diced green chiles
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 3 cups low-sodium chicken broth
• 4 oz cream cheese, softened and cubed
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1 lime
• Fresh cilantro, chopped
• Optional toppings: shredded cheese, avocado, tortilla chips, sliced scallions, hot sauce

Instructions

1. Prep the chicken: Pat the chicken dry and season both sides with a pinch of salt and pepper.This builds flavor from the start.
2. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent, about 4–5 minutes. Stir in garlic and jalapeño and cook for 30 seconds, just until fragrant.
3. Toast the spices: Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper.Stir for 30 seconds to wake up the spices.
4. Build the base: Add green chiles, beans, corn, and chicken broth. Stir to combine and bring to a gentle simmer.
5. Simmer the chicken: Nestle the chicken into the pot. Cover and simmer over medium-low heat for 15–20 minutes, until the chicken is cooked through and tender.
6. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks.Return it to the pot.
7. Make it creamy: Reduce heat to low. Stir in the cream cheese until fully melted and smooth. Add sour cream (or Greek yogurt) and mix until the chili is creamy and cohesive.
8. Finish with freshness: Stir in lime juice.Taste and adjust seasoning with more salt, pepper, or lime if needed.
9. Serve and top: Ladle into bowls. Add cilantro, shredded cheese, avocado, crushed tortilla chips, or a drizzle of hot sauce—whatever you like.

Keeping It Fresh

This chili holds up well for a few days. Store leftovers in an airtight container in the fridge for up to 4 days.

The flavors deepen overnight, so it often tastes even better the next day. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if it gets too thick.

If you used Greek yogurt, reheat slowly to prevent curdling.

Why This is Good for You

Chicken chili gives you a strong balance of protein, fiber, and satisfying fats. White beans add fiber to keep you full and support digestion. Chicken delivers lean protein that helps with energy and muscle repair.

The spices—especially cumin and chili powder—bring antioxidants and warmth without relying on heavy cream. Using Greek yogurt instead of sour cream can boost protein while keeping things creamy.

What Not to Do

• Don’t boil aggressively. A hard boil can toughen the chicken and split the dairy. Keep it at a gentle simmer.
• Don’t skip toasting the spices. That quick step adds depth and a rounder, warmer flavor.
• Don’t add the dairy too early. Wait until the end on low heat to avoid curdling.
• Don’t under-season. Taste after adding lime and adjust salt.Beans soak up seasoning, so you may need a little more.
• Don’t overcrowd with toppings. Keep them complementary. A few good choices go further than everything at once.

Alternatives

• Rotisserie chicken: Short on time? Shred store-bought rotisserie chicken and add it after the simmer.Heat through and proceed with the dairy and lime.
• No-dairy version: Skip cream cheese and sour cream. Stir in a splash of coconut milk for richness, or just leave it brothy and bright.
• Spice swaps: Chipotle powder for smoky heat, or add a spoonful of adobo sauce. For mild heat, use sweet paprika instead of cayenne.
• Bean choices: Use navy beans, pinto beans, or a mix.If you prefer fewer beans, add more corn or diced zucchini.
• Veggie boost: Stir in baby spinach at the end, or add diced bell pepper with the onion for extra color and crunch.
• Slow cooker: Add everything except dairy and lime to the slow cooker with whole chicken breasts. Cook on low 4–6 hours, shred, then stir in dairy and lime.
• Instant Pot: Sauté aromatics and spices on Sauté, add broth, beans, corn, chiles, and chicken. Pressure cook 10 minutes, natural release 10, shred, stir in dairy and lime.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Thighs are juicier and a bit richer. Cook time is similar; just make sure they’re tender and shred easily before adding the dairy.

How can I make it spicier?

Add more jalapeño, include the seeds, or stir in cayenne or chipotle powder. A splash of hot sauce at the end also does the trick without overpowering the base.

What if my chili is too thick?

Stir in a little chicken broth or water until you reach the texture you like.

Warm it through and taste for seasoning again.

What if it’s too thin?

Let it simmer uncovered for a few minutes to reduce. You can also mash some beans against the side of the pot to naturally thicken it.

Can I make it ahead?

Absolutely. It reheats well and often tastes better the next day.

Add fresh lime and cilantro right before serving to brighten it up.

Is there a way to make it lighter?

Use Greek yogurt instead of sour cream and cut the cream cheese in half or skip it. The chili will still be creamy from the beans.

What should I serve with it?

Warm cornbread, tortilla chips, or a simple green salad are great. Garnishes like avocado, cilantro, and a squeeze of lime make each bowl pop.

Final Thoughts

This chicken chili recipe is dependable, flexible, and deeply satisfying.

It comes together with simple pantry staples, yet tastes like something you planned all week. Make it mild or spicy, creamy or light—your kitchen, your call. Keep the basics the same, and you’ll have a pot of comfort that never disappoints.

Save some for tomorrow if you can; it’s even better after a night in the fridge.