Chicken Chili Recipe
This chicken chili recipe is a comforting, tomato-based twist on a classic chili, packed with tender chicken, hearty beans, and bold spices. It’s a cozy, flavor-forward dish that’s perfect for busy weeknights or slow weekend dinners with family.
Servings: 8
Calories: 218kcal
Ingredients
- 2 lbs. boneless, skinless chicken breast,1-inch cubed pieces (I used thins sliced for faster cook time)
- 1 14.5 oz Fire Roasted Tomatoes
- 1 10 oz Fire Roasted Diced Tomatoes & Green Chilies (I use the Ro-Tel brand)
- 1 16 oz can of white chili beans, drained
- 1 16 oz can of regular chili beans, drained
- 1 large onion, chopped
- 1 zucchini shredded
- 7 cloves of garlic, minced
- 4 cups reduced sodium chicken broth
- 3 tbsp extra virgin olive oil
- 1 tbsp adobo all purpose seasoning
- 2 packs McCormick White Chicken Chili Seasoning Mix (Order here from Amazon)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic salt
- 1 tsp cracked black pepper
- 1/4 cup fresh parsley, chopped
Optional Ingredients:
- Top with shredded cheese to taste
- Top with sour cream to taste
- Salt and Pepper to taste
Instructions
- Clean and chop chicken as set aside. Heat olive oil in a non-stick pan over medium heat. Add the cubed chicken and season with 1 tablespoon of Adobo All Purpose Seasoning, 1 teaspoon of cracked black pepper, and 1 tablespoon of McCormick White Chicken Chili Seasoning to infuse the chicken with flavor. Cook until the chicken is fully cooked through, about 3 to 5 minutes per side. Once done, remove from heat and set aside.
- Heat olive oil in a Dutch oven or large pot over medium heat. Add the onions and garlic, cooking until the onions become translucent. Stir in the zucchini, then add the chicken broth, fire-roasted tomatoes, diced tomatoes with green chilies, and cooked chicken. Sprinkle in the remaining McCormick White Chicken Chili Seasoning, chili powder, cumin, and garlic salt, then stir to combine.
- Once the ingredients are well combined, stir in the white chili beans and regular chili beans. Let the chili simmer for about 20 minutes, stirring occasionally, to allow the flavors to come together. Continue cooking until it reaches your desired consistency.
- Once your chili is cooked, turn off your stovetop, stir in your fresh parsley. Serve in a soup bowl, and garnish with optional ingredients such as shredded cheese, or sour cream. Enjoy!
Notes
Flavor Gets Better Over Time - This chicken chili tastes even better the next day as the flavors continue to deepen, making it perfect for meal prep or hosting.
Adjust to Desired Consistency - If your chili is too thick, add a splash of chicken broth to loosen it. If it’s too thin, let it simmer uncovered a bit longer to reduce and thicken.
Shortcut Option - Short on time? Use shredded rotisserie chicken instead of cooking fresh chicken to cut down on prep.
Don’t Skip the Seasoning Step - Seasoning the chicken before adding it to the chili builds a deeper, more layered flavor throughout the entire dish.
Topping Ideas - Set up a toppings bar with shredded cheese, sour cream, avocado, tortilla chips, lime wedges, and fresh herbs for extra flavor and texture.
Nutrition
Calories: 218kcal | Carbohydrates: 6g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 482mg | Potassium: 677mg | Fiber: 1g | Sugar: 2g | Vitamin A: 688IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg