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Chicken Chili

A perfect dish for the fall winter season. Tender chicken, veggies, green chilies and beans, all cook in a rich tomato base sauce until thick and flavorful. This mildly spicy Chicken Chili stew will warm you to the bones. Serve over rice for a filling and satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dinner, Supper
Cuisine Mexican
Servings 5 people
Calories 606 kcal

Equipment

  • 1 6 qt wide pan with fitted lid

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts cut in 1/2-inch bite size pieces boneless skinless chicken thighs can be substituted
  • 1 small yellow onion, chopped fine, about 3/4 cup
  • 1 garlic clove, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 4 oz can mild fire roasted green chiles
  • 1 15 oz can crushed fire roasted tomatoes
  • 1/2 cup chicken stock
  • 1 15 oz can pinto beans, drained not rinsed
  • 1 15 oz can red kidney beans, drained not rinsed
  • salt and pepper to taste
  • cooked rice optional

Toppings:

  • shredded cheddar or Monterey Jack cheese
  • fresh avocado
  • sour cream
  • red onion
  • fresh cilantro
  • Frito chips or favorite tortilla chips

Instructions
 

  • Heat pan to medium high heat and add olive oil and chicken pieces. Cook until golden brown and cooked through.
  • Add onion and cook for 2-3 minutes until softened, then add garlic. Cook for 1 minute then stir in seasonings and toast until fragrant, about 1 minute.
  • Add green chiles, tomato paste, fire roasted tomatoes, chicken stock, and drained beans. Stir and bring to a low boil.
  • Once chili is bubbling, place the lid on and turn heat down to low and simmer. Cook for 45 minutes to 1 hour, stirring occasionally. It should be thick and dark in color after the cooking time.
  • Serve as is with your favorite toppings, or take it to the next level and serve over rice with toppings of your choice for a filling and heart warming meal.

Notes

Tips:
  • Use a wide pan with fitted lid- Using a wide pan will help thicken the chili as it cooks because it has space for moisture to evaporate.
  • Cut chicken in bite size pieces- I like to cut the chicken in bite size half-inch pieces so each bite has a little of everything.
  • Keep an eye on the heat- Make sure the heat is set to low once you put the lid on. It should be gently simmering. If the heat gets too high the bottom could burn. Stirring every 10 minutes will also keep the chili from sticking to the bottom of the pan.
  • Make ahead and freeze- Chili in general is even better the next day so it’s perfect for making ahead of time if you’re having company or sharing a meal. Freeze Chicken Chili for up to 6 months in a sealed container or freezer safe bag. To reheat, simply thaw in refrigerator overnight and heat over the stove or microwave.
NOTE: This could easily serve 6 people if serving with rice. 
Nutritional facts do not include rice or toppings. 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
Nutrition Facts
Servings: 5
Amount per serving  
Calories 607
% Daily Value*
Total Fat 10.9g 14%
Saturated Fat 2.5g 12%
Cholesterol 81mg 27%
Sodium 346mg 15%
Total Carbohydrate 74.8g 27%
Dietary Fiber 18g 64%
Total Sugars 4.9g  
Protein 51.4g  
Vitamin D 0mcg 0%
Calcium 146mg 11%
Iron 8mg 45%
Potassium 1804mg 38%
Keyword Beans, Chicken, Chicken Chili, Chicken stock, Fire roasted tomatoes, Green chilis, Mexican spices, Onions