Hearty Chicken Chili

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 6
★★★★★
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This Hearty Chicken Chili is your go-to comfort dish when the temperature drops or you need a satisfying meal in a hurry. It’s packed with protein and bursting with flavor, making it a perfect choice for both family dinners and casual gatherings.

Ingredients for Hearty Chicken Chili

Olive oil is the base for sautéing, adding a subtle richness to our chili. The onion and garlic introduce a sweet and savory foundation. Chicken breast, cubed for quick cooking, brings lean protein to the table. For spice, ground cumin, dried oregano, and cayenne pepper add warmth and depth without overwhelming heat. Salt and pepper enhance the flavors of all the ingredients.

Cannellini beans add creaminess and fiber, while corn kernels contribute a touch of sweetness. Diced green chilies introduce a mild kick and a hint of smokiness. Chicken broth brings everything together with its savory goodness. Finally, fresh cilantro and lime juice brighten up the dish just before serving.

Tips & Tricks

  • If you like a thicker chili, mash some of the beans against the side of the pot before adding the broth.
  • Adjust the cayenne pepper to your taste preference for heat. Start small; you can always add more!
  • Rotisserie chicken can be a quick substitute if you’re short on time.
  • For an extra depth of flavor, toast the cumin and oregano in the pan before adding the chicken.

Serving Suggestions

This chili pairs wonderfully with a side of warm, crusty bread or a batch of homemade cornbread. For a lighter option, consider serving it over a bed of steamed rice or quinoa. A simple green salad on the side can add a refreshing contrast to the hearty chili.

Frequently Asked Questions

Can I use a different type of bean?
Absolutely! Black beans or kidney beans would work well in this recipe.
How can I make this dish vegetarian?
Omit the chicken and double the beans or add a variety of vegetables like bell peppers and zucchini.
How long will leftovers last?
Stored in an airtight container in the fridge, this chili will last for up to 4 days.

Hearty Chicken Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the chopped onion and minced garlic. Stir them around until the onions turn translucent, which usually takes about 5 minutes.

Next, add the cubed chicken breast. Cook it through until there’s no pink left, stirring occasionally to ensure even cooking. This should take around 6–7 minutes. Now, it’s time to season. Sprinkle in ground cumin, dried oregano, cayenne pepper, and a pinch of salt and pepper. Stir to coat everything evenly with these spices.

Pour in the cannellini beans, corn, diced green chilies, and chicken broth. Stir to combine, and then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook gently for about 30 minutes. This allows the flavors to meld beautifully.

Just before serving, stir in the fresh cilantro and squeeze in the lime juice. These final touches add a burst of freshness that brightens up the entire dish. Serve the chili hot, garnished with a dollop of sour cream and a sprinkle of shredded cheese.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for busy weeknights.
  • Loaded with protein and fiber, keeping you full longer.
  • Uses pantry staples, so no need for a last-minute grocery run.
  • Customizable heat level to suit your taste.
  • Great for meal prep and freezes well for future meals.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 lb chicken breast, cubed
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp cayenne pepper
salt and pepper to taste
2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (4 oz) diced green chilies
4 cups chicken broth
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Sour cream and shredded cheese for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until onions are translucent.
3. Add the chicken breast and cook until no longer pink.
4. Stir in the cumin, oregano, cayenne pepper, salt, and pepper.
5. Add the cannellini beans, corn, diced green chilies, and chicken broth.
6. Bring to a boil, then reduce heat and simmer for 30 minutes.
7. Stir in fresh cilantro and lime juice before serving.
8. Serve hot, garnished with sour cream and shredded cheese.

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