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This easy Chicken Chili is a healthy and comforting one pot meal that comes together in just over 30 minutes. Loaded up with bits of tender chicken and white beans, this meal is naturally gluten free and is a perfect weeknight meal the entire family will love!

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All about this Chicken Chili…

  • One Pot: clean up is super easy with this recipe since we cook it all in one large pot!
  • Quick and Easy: as written this recipe comes together in just over 30 minutes, if you’re needing to cut some time, use pre-cooked chicken and this can be made in less than 30 minutes for a quick and easy family dinner idea.
  • Hearty: loaded up with chunks of chicken and beans, this chili is hearty enough to be filling all on it’s own. But as always I recommend serving with a piece of Homemade Buttermilk Cornbread.

Ingredients Needed:

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Notes on Some Ingredients:

  • Chicken: this recipe calls for using raw chicken that is seared and cooked, if you are wanting this dinner to come together in less than 30 minutes you can grab a rotisserie chicken or have some pre-cooked, shredded chicken to add in.
  • Jalapeño: in addition to using diced Green Chiles we are sautéing a fresh jalapeño also for some mild heat. If needed this ingredient can be omitted.
  • Beans: Great northern beans are a wonderful choice for this chili recipe. Use canned or presoak and cook dried beans if needed.

How to make (step-by-step):

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  • Step 1: Sear the chicken. We’re not concerned with cooking the chicken, just getting a good sear on it and getting some chicken flavoring into our pot for our broth. 
  • Step 2: Saute the onion, jalapeño and garlic. 
  • Step 3: Blend one-third of the beans to create a paste, this will thicken the chili and make it creamy. 
  • Step 4: Add in all remaining ingredients: beans, green chiles, bean paste, seasonings and chicken. Bring to a simmer, cover and cook about 15-20 minutes until the chicken is fully cooked to 165 degrees. Shred the chicken and add back to the chili to cook an additional 5 minutes. 
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Expert Tips:

  • Thickness: Blending the beans: this adds a thickness to the chili. If you want to thicken more you can blend or mash more of the beans.
  • Control the heat: this recipe uses a combination of jalapeño, chili powder and paprika for heat. I would classify this as a mild chili, however if you are concerned about the amount of heat you can leave out the jalapeño or cut back on the chili powder. On the other side, if you want more heat, you can add more jalapeño or even use a Serrano pepper if desired.
  • Slow Cooker: this recipe can easily be adapted to be made in the slow cooker. Instructions for this are included in the recipe card below.
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FAQ’s:

How do you thicken chicken chili?

This recipe uses blended white beans for a thickener. Other options would be to create a slurry using cornstarch, flour or arrowroot. Or remove the lid and let the chili simmer, this will evaporate excess liquid.

Can I freeze this chili?

Yes! This chili keeps well in the freezer for up to 3 months.

Other hearty soup recipes:

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Photography done by the talented @KJandCompany.co

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