Best 2 Chicken And Chorizo Chili Recipes

Indulge in a tantalizing culinary journey with our versatile Chicken and Chorizo Chili recipe, a symphony of flavors that will warm your soul on chilly evenings. This delectable dish combines the savory notes of succulent chicken and spicy chorizo, simmered in a rich and flavorful chili sauce. Customize your chili experience with a variety of optional ingredients, such as delectable sweet potatoes, earthy black beans, or zesty corn. For a vegetarian twist, substitute tofu or tempeh for the chicken, creating a hearty and protein-packed meatless chili. Elevate your chili with a selection of toppings, from creamy avocado slices and tangy sour cream to shredded cheese and crispy tortilla strips. Prepare to embark on a flavor adventure with our diverse Chicken and Chorizo Chili recipe, adaptable to suit your preferences and guaranteed to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND CHORIZO CHILI

Chicken and Chorizo Chili image

Easy and delicious chili recipe.

Provided by nschrader

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
¾ pound chorizo sausage, chopped
2 pounds ground chicken
¼ cup chili powder
1 ½ tablespoons ground cumin
1 onion, chopped
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, drained
1 (15 ounce) can white beans, drained
1 (12 fluid ounce) can or bottle beer
1 (28 ounce) can fire-roasted diced tomatoes, with juice
3 cups chicken stock
1 (6 ounce) can tomato paste
salt to taste

Steps:

Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

Nutrition Facts : Calories 556.8 calories, Carbohydrate 38 g, Cholesterol 106.9 mg, Fat 23.2 g, Fiber 9.9 g, Protein 45.9 g, SaturatedFat 7.7 g, Sodium 1525.4 mg, Sugar 6.8 g

WHITE CHICKEN CHILI WITH CHICKPEAS AND CHORIZO

WHITE CHICKEN CHILI WITH CHICKPEAS AND CHORIZO image

Categories Soup/Stew Bean Chicken Healthy

Yield 6 bowls

Number Of Ingredients 14

Ingredients

2 Tbsp. Olive Oil (to be divided)
6-8" segment chicken chorizo uncooked casing removed (if using cooked slice into thin segments and add with chickpeas)
1.5lbs. skinless bonless chicken breasts
3/4 tsp salt
1 large onion, coarsely chopped
4 garlic cloves minced or pressed
2 tsp. cumin
2 chipotle peppers chopped and seeded (this will make it spicy, if you dont like spice only add one)
1/4 cup salsa
1 can diced no salt added tomatoes
2 cans chickpeas rinsed well and drained
2 cups great northern beans well rinsed and drained
1/2 cup washed dried and chopped cilantro (or parsley for different flavour)
Low Sodium reduced fat chicken broth (.5 cup... or more if making a soupy stew)

Steps:

1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil 2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min. 3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender 4. Add chipotle and cumin and stir 5. When chicken is done cooking remove from pot and cool with cold water, shred chicken. 6. Return chorizo to pot, stir, add chicken and salsa 7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low. 8. Add remaining cilantro and salt and pepper to taste Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium

Tips:

Use high-quality ingredients for the best flavor. Look for fresh chicken, flavorful chorizo, and a variety of colorful vegetables.
Don't be afraid to adjust the heat level to your liking. Add more or less chili powder or cayenne pepper, depending on your preference.
Simmer the chili for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and develop.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This chicken and chorizo chili is a delicious and easy meal that is perfect for a weeknight dinner or a casual gathering. The combination of chicken, chorizo, and vegetables creates a flavorful and hearty chili that is sure to please everyone at the table. Serve it with your favorite toppings and enjoy!