There’s something about a warm bowl of chili that is so soothing and comforting, especially on chilly evenings or during gatherings with friends and family. While traditional beef chili is a classic favorite, chicken chili offers a lighter, yet equally satisfying alternative. Bursting with flavor and packed with protein, homemade chicken chili is a versatile dish that’s perfect for any occasion.

Chicken Chili is one of my favorite things to make for game days. It can be made ahead of time, it freezes beautifully, and the leftovers (if any) are just as good.

Ingredients for Chicken Chili: One of the beauties of chicken chili is its flexibility. You can customize the ingredients to suit your taste preferences and dietary needs. The real key is in the toppings! I love adding tortilla chips, fresh jalapeños, shredded cheese, avocado, and fresh cilantro.

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Chicken Chili


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion , finely diced
  • 1 bell pepper, diced
  • 1 poblano pepper, diced
  • 1 jalapeño pepper, seeds removed and finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoons dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 8 oz light beer
  • 1-4 ounce can green chiles
  • 2 small or 4 large boneless skinless chicken breasts
  • 2 15oz cans cannellini beans
  • 1 cup frozen corn
  • 4-5 cups chicken broth
  • the juice of one lime, about 2 tablespoons
  • kosher salt, as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup full fat sour cream
  • Toppings ¼ cup chopped cilantro 1 tablespoon lime juice avocado, jalapeno, cilantro, and cheese, for garnishing


  • Heat the olive oil and butter into a large pot over medium heat.
  • Add in the onion, bell pepper, poblano, and jalapeño. Sprinkle with salt and cook for about 10 minutes, stirring frequently, until the veggies have softened.
  • Add the spices into the pot and stir to combine. Allow the spices to cook with the veggies for a couple minutes to help release their flavors.
  • Add in the garlic and let it cook for about 30 seconds to a minute, until it becomes fragrant, being careful not to let it burn.
  • Add in the beer and green chilies. Let them cook for a few minutes.
  • Place the chicken on top and sprinkle with some more salt.
  • Add in 4 cups of the broth and place the top on the pot. Adjust the temperature to medium/low heat so that the chili is just simmering.
  • Let the chili cook for about 30-40 minutes or until the chicken has cooked through. Timing can depend on the thickness of the chicken.
  • Once the chicken is cooked, remove it from the pot and use two forks to shred the chicken into small pieces, then place the chicken back into the pot and let it cook on low for another 15-20 minutes.
  • Add more stock if the chili is too thick.
  • Stir in the sour cream and serve hot! Add salt and pepper to taste.
  • Add toppings of choice. I recommend fresh jalapeno since the chili isn’t overly spicy.
Author: Maria Provenzano
Course: Soup