Best 4 Killer Chicken Chili Recipes

Indulge in a tantalizing culinary journey with our diverse collection of chicken chili recipes. From the classic and comforting to the uniquely innovative, our recipes cater to every palate and cooking skill level.

Embark on a culinary adventure with our traditional Killer Chicken Chili, a symphony of savory flavors that will warm your soul on a chilly day. Dive into the bold and spicy depths of our Habanero Chicken Chili, sure to ignite your taste buds with its fiery kick. If you prefer a milder touch, our White Chicken Chili offers a creamy and flavorful experience.

For those seeking a unique twist, our Thai Chicken Chili infuses the classic dish with exotic Thai flavors, while our Sweet Potato Chicken Chili adds a touch of sweetness and a boost of nutrition. Vegetarian enthusiasts will delight in our Vegetarian Chili, a hearty and flavorful meatless alternative.

Each recipe is carefully crafted with detailed instructions, ensuring that home cooks of all levels can recreate these delectable dishes with ease. Immerse yourself in the world of chicken chili, and discover a new favorite recipe that will become a staple in your culinary repertoire.

Here are our top 4 tried and tested recipes!

WHITE CHICKEN CHILI

White Chicken Chili image

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Provided by Jaclyn

Categories Main Course

Time 50m

Number Of Ingredients 18

Ingredients

1 small yellow onion (, diced)
1 tbsp olive oil
2 cloves garlic (, finely minced)
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper (, to taste)
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), (cut into small cubes )
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken*
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, (plus more for serving)
Tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

EASY WHITE CHICKEN CHILI

Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Steps:

Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

KILLER CHICKEN CHILI CROCK POT VARIATION

Killer Chicken Chili Crock Pot Variation image

This is the Crock pot variation on a low and slow chili recipe I came up with by accident because I had some lightly freezer burned Chicken breasts. It's fork thick and med hot. Do add more heat to the chicken marinade and cut back a bit on the heat in the chili proper. If you don't like garbanzos leave them out, OK??

Provided by T. Woolfe

Categories Chicken

Time 6h20m

Yield 2 1/2 Quarts

Number Of Ingredients 20

Ingredients

1 1/4 lbs chicken thigh pieces, chunked and marinade overnight in a
hot smokey barbecue sauce
2 links skinless breakfast sausage, in 1 inch pieces (optional)
1 (32 ounce) can pinto beans
1 (15 ounce) can garbanzo beans (optional)
1 (15 ounce) can black beans
1 (15 ounce) can great northern beans
2 medium yellow onions
1/2 teaspoon mild chili powder
3/4 teaspoon cumin
1 chipotle pepper (mashed or chopped up fine (from the can)
1/2 teaspoon celery seed
1 teaspoon liquid smoke or 1 teaspoon mesquite powder
1/2 teaspoon crushed black peppercorns
1/2 teaspoon salt
1 (6 ounce) can tomato paste
1 tablespoon brown sugar (heaping)
1/4 cup cider vinegar
1/4 cup water
1 teaspoon cornmeal (optional) or 1 teaspoon masa harina flour, if you've got it (optional)

Steps:

Cut up the thigh meat into fork sized chunks and marinade over night in the BBQ sauce, I used the Seminole Gold#32345.
Put the chicken chunks and the optional sausage on a tray in a 350 oven till the chicken is cooked through, 20 min or so, and set aside.
Put all the beans{drained} in the Crock pot.
I like to mix my beans both for the color and the tastes, but it's not necessary.
I like the garbanzos some don't.
Rough chop 1 onion add now.
Bash the spices down to the Tomato Paste add now.
Mix water vinegar and Tomato paste add now.
Put the crock pot on high for a couple hours.
Add the chicken and optional sausage.
Put the crock pot on Med.
If it's sloppy in the pot add the grits or Masa and mix in, this is intended as a thick almost FORK EATIN chili.
If it gets too thick add a wee bit of water or chicken stock.
After 2 to 3 hours or so on medium add the second Onion chopped fine.
Give it another hour or so on Med and Dish up.
This freezes well.

Nutrition Facts : Calories 1497.8, Fat 42.2, SaturatedFat 11.4, Cholesterol 190.7, Sodium 1397.2, Carbohydrate 190.3, Fiber 63.6, Sugar 20.3, Protein 99.9

KILLER WHITE CHILI

Killer White Chili image

We can see why this white chicken chili has won so many awards. It has the perfect balance of spice and creaminess. Each bite just got better and better. Easy to make, whip up a batch when you're in the mood for comfort food.

Provided by Suzanne Mills

Categories Cream Soups

Time 6h20m

Number Of Ingredients 15

Ingredients

1 lb navy beans, dry
5 c chicken broth
1/4 c butter
2 Tbsp garlic, minced
1-1/2 c onions, diced
1 c celery, diced
1 c green chilies, diced
2 lb chicken breast, diced
2 Tbsp cumin
1 Tbsp oregano, dried
1 tsp white pepper
1/2 tsp black pepper
1 tsp red pepper flakes
1 can(s) corn (15.25 oz)
8 oz cream cheese

Steps:

1. Wash beans. Cover with water and soak overnight.
2. Place beans in a 5-quart Crock Pot with the chicken stock.
3. In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
4. Transfer all to the Crock Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
5. Cook on low for 6-hours, covered.
6. Just before serving, add cream cheese and let it melt for about 15-minutes.
7. Then stir it through your chili.

Tips:

Use a variety of beans: Black beans, pinto beans, and kidney beans are all great options for chili. You can also use a combination of beans to create a more complex flavor.
Don't be afraid to experiment with different spices: Chili is a great dish to experiment with different spices. Some popular options include chili powder, cumin, paprika, and cayenne pepper. You can also add other spices to taste, such as garlic powder, onion powder, or oregano.
Use fresh ingredients whenever possible: Fresh ingredients will give your chili the best flavor. If you can, use fresh tomatoes, onions, and peppers. You can also use frozen vegetables, but fresh is always best.
Simmer your chili for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer your chili, the better it will taste.
Serve your chili with your favorite toppings: Some popular toppings for chili include shredded cheese, sour cream, avocado, and cilantro. You can also serve it with cornbread or crackers.

Conclusion:

Chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken and vegetables, and it's also a great meal to make ahead of time. Whether you're looking for a quick and easy weeknight meal or a hearty dish to serve at a party, chili is a great option. So next time you're looking for a delicious and satisfying meal, give this killer chicken chili recipe a try!