Chicken Chili
Each hearty bowl of this incredible chili features tender chicken, plump beans, and sweet tomatoes in a fiery chipotle chili-spiked sauce. Super easy, unbelievably healthy, and ready in a flash.
I’m a huge fan of chicken chili and I make it year-round. It’s satisfying enough for colder months, but equally welcome when it’s warm outside! Plus, there are endless way to customize it. I considered adding corn this time, and changed my mind. I also debated using Rotel tomatoes, but then decided to use petite-diced tomatoes instead. The options are unlimited.
Instead of sour cream, I topped my chicken chili with Borden’s new queso blanco cheese dip. It was perfection! You can use that, or top your chili with shredded cheese, sour cream, or crumbled cheese like queso fresco, cotija, or oaxaca.
Chicken Chili
Ingredients
- 1 pound ground chicken, or ground turkey
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- 15- ounce can chili beans of choice
- 15- ounce can diced tomatoes
- ½ cup chicken broth, or more if needed
- 1 tablespoon minced chipotle chilies in adobo
- Salt and freshly ground black pepper
Instructions
- Brown the chicken in a large saucepan over medium-high heat, breaking up the meat as it cooks.
- Add the onion and garlic and cook for 3 to 5 minutes, until the onion is soft.
- Add the chili powder, cumin, oregano, and cilantro and stir to coat. Cook for 1 minute, until fragrant.
- Add the chili beans, tomatoes, ½ cup chicken broth, and chipotle chilies and bring to a simmer.
- Reduce the heat to low, partially cover, and simmer for 20 minutes, adding more chicken broth if desired for a thinner consistency.
- Season to taste with salt and pepper. Serve.