Discover a deliciously hearty chicken chili recipe. This quick and easy chicken chili is perfect for gatherings or freezer meals and easily adjustable for spice lovers!
The varieties of Chicken chili recipes are just as endless as Chili recipes themselves, but this one hits for several reasons. First and foremost, when it comes to chili, I am about the thickness! It should be full of flavor and hearty. Most of the chicken chili I have had is a little more on the soupy side of chili.
Per my usual, when I can't find something that just isn't hitting right, I make it myself. My husband was not super excited about chicken chili. He is a purist, and chili is chili, so when he ate several bowls of the first batch and was up to repeat this dish for several weekends in a row, I knew I was on to something!
This recipe is easily doubled and frozen or perfect for a crowd. Full disclosure, my husband and I ate one batch in a day, twice! This recipe also uses easily found ingredients at local grocery stores which is a must for many of us. I would not say this is spicy, so if you like spicy, you can easily crank up the heat.
HOW TO MAKE QUICK AND EASY CHICKEN CHILI:
- In your stock pot drizzle 2 tablespoons of Olive Oil.
- Saute your diced onion until translucent.
- Add all of the spices to the sauteed onions to toast for a few seconds.
- Pour in the Chicken Broth and all to simmer.
- Add the Roasted Salsa Verde and Hatch Chilies to the broth mixture.
- Add in both the sharp cheddar and the cream cheese.
- Now add your shredded chicken to the pot and bring to a simmer.
- Add in both the butter and white beans and allow to simmer for 15 min.
- Finish off the soup with your corn to heat through, salt and pepper to taste, serve, and enjoy!
Quick and Easy Chicken Chili
Equipment
- 1 Stock pot
Ingredients
- 2 tbsp Olive Oil
- 1 Medium onion-diced
- 2 teas Ground Cumin
- 1 teas Smoked Paprika
- 1/2 teas Chili Powder
- 4 cup Chicken Broth
- 8 oz Cream Cheese
- 3/4 Cup Sharp Chedder Cheese
- 1/2 cup Roasted Salsa Verde I like the Herdez Brand
- 8 oz Roasted Hatch Green Chili's
- 1 can Butter Beans
- 1 can White Beans
- 1 Rotisserie Chicken
- 1/2 cup Corn
- Salt and Pepper
Instructions
- In your stock pot drizzle 2 tablespoons of Olive Oil.
- Saute your diced onion until translecent.
- Add all of the spices to the sauted onions to toast for a few seconds.
- Pour in the Chicken Broth and all to simmer.
- Add the Roasted Salsa Verde and Hatch Chili's to the broth mixture.
- Add in both the sharp cheddar and the cream cheese.
- Now add your shredded chicken to the pot and bring to a simmer.
- Add in both the butter and white beans and allow to simmer for 15 min.
- Finish off the soup with your corn to heat that through,salt and pepper to taste, serve, and enjoy!
