Chicken Chili
This soup features chicken, white beans, sweet corn, green chilis, and a blend of spices. Hearty and flavorful, it is perfect for the fall season! Dress it up with extra toppings, and enjoy it with homemade cornbread or tortilla chips.
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I love chili all year, but i love it most during fall and winter when I’m in full soup mode. From October until February I make a soup almost every week. Sometimes I like to experiment a little bit to see what new flavors can work in a much loved recipe. Which is why I love this chicken chili recipe - it is perfect to enjoy as is or as a base to build upon. There are a lot of ways to personalize it - try adding pinto beans, tomatillos or tomatoes, jalapeños, hominy, or whatever you might have in your pantry that sounds good.
Serve it with a varitey of toppings like shredded cheese, sour cream, avocado, cilantro, lime, hot sauce, and crushed tortilla chips. I personally love it with a ton of lime, cilantro, and sour cream. Try it out!
Simple Chicken Chili Ingredients
Boneless chicken thighs are my go-to for this simple chicken chili. This chili is fairly lean, and the chicken thighs add a little extra fat that enriches the flavor.
Cannelini beans are about the same size as pinto beans, however they have a milder flavor. You can also use pinto beans
Sweet White Corn is a must in a white chili. I personally prefer sweet white corn because it doesn’t get soggy in soups like other types of yellow corn I’ve tried.
Diced green chilis add flavor while keeping the spice level to a minimum. If you prefer a higher level of heat, throw some diced jalapeños or your favroite spicy chili pepper into the pot
How to Store Chicken Chili
Store chicken chili in an air tight container for up to five days in the refrigerator. Heat and serve.
You can also freeze chicken chili. store in an air tight freezer container for up to three months in the freezer. To serve, let thaw for 24 hours in the refrigerator and use within two days.
How to Make Chicken Chili
Ingredients
1 tablespoon olive oil
1 1/2 pounds boneless chicken thighs, chopped into 1 inch cubes
1 yellow onion, chopped (1/2 cup - 1 cup)
2 15 ounce cans cannellini beans or great northern beans
1 cup sweet white corn, frozen
2 4 oz cans diced green chilies
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 1/2 cups low sodium chicken broth
1 ounce fresh lime juice (about half a lime)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
1/2 cup plain greek yogurt
Toppings (optional, to taste)
Fresh Jalapeño Pepper, Sliced
Cheddar Cheese, Grated
Plain Greek Yogurt
Avocado, Cubed or Sliced
Fresh Cilantro, Chopped
Directions
Add 1 tablespoon olive oil to the bottom of a large pot. Add the chicken thigh cubes and sauté for about five minutes, until just barley cooked.
Add onion, cannellini beans, corn, green chilis, cumin, cayenne pepper, oregano, smoked paprika, low sodium chicken broth, lime juice, salt, and pepper to the pot and simmer for 30 minutes or until onions are translucent.
In a heat resistant bowl or pyrex liquid measuring cup, add 1/2 cup plain greek yogurt. Add a 1/2 cup of soup broth from the chili pot to the yogurt and stir to combine. Pour the mixture back into the soup pot and mix to combine with the rest of the soup.
Remove from heat. Your soup is ready to serve!
Chicken Chili
Ingredients
Nutrition Facts
Calories
432Fat
21 gSat. Fat
5 gCarbs
35 gFiber
7 gNet carbs
27 gSugar
4 gProtein
30 gSodium
426 mgCholesterol
89 mg*Nutrition is auto-calculated by recipes generator.
