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Hearty Chicken Chili

This hearty dish combines tender chicken, creamy flavors, and just the right amount of spice to create a meal that’s satisfying and filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Spices
  • 1 teaspoon Diamond Crystal kosher salt Essential for enhancing the flavors of the dish.
  • 1 teaspoon black pepper Adds a hint of heat and depth to the chili.
  • 1 teaspoon ground cumin Infuses a warm, earthy flavor profile.
  • 1 teaspoon smoked paprika Adds richness and a subtle smokiness.
  • 1 teaspoon dried oregano Offers a touch of herbal brightness.
  • 1/4 teaspoon cayenne pepper Delivers a kick of heat for an extra layer of flavor.
Other Ingredients
  • 2 tablespoons olive oil Used for sautéing the vegetables.
  • 1 medium onion Adds sweetness and depth when cooked down.
  • 3 cloves fresh garlic Enhances the savory base of the chili.
  • 1 can diced green chilies Provides flavor and mild heat.
  • 4 cups chicken broth Acts as the base for the chili.
  • 1 cup heavy cream Contributes creaminess and richness.
  • 2 cups cooked chicken breast Gives the chili a hearty protein boost.
  • 1/4 cup cilantro Fresh herb for garnish.
  • 1 medium jalapeño pepper Offers additional heat and flavor.
  • 1 cup cheddar Shredded cheese for topping.
  • 1/2 cup sour cream Tangy addition that balances spiciness.

Method
 

Preparation
  1. In a small bowl, mix the salt, pepper, cumin, paprika, oregano, and cayenne. Set aside.
  2. Heat the olive oil in a large, deep skillet over medium heat.
  3. Add the diced onion and ½ teaspoon of kosher salt. Cook until soft, about 5 minutes.
  4. Add the minced garlic and diced green chilies. Sprinkle in the spice mix. Cook for 30 seconds, stirring constantly.
  5. Add the chicken broth. Bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 10 minutes.
  6. Stir in the heavy cream followed by the shredded chicken. Simmer for about 5 more minutes until heated through.
  7. Divide the chili between bowls, garnish with cilantro and jalapeño, and serve hot.

Notes

For extra flavor, sauté the garlic and spices for a minute before adding the broth. This chili can be easily meal prepped and stored in the refrigerator for up to 4 days. It freezes well for up to 3 months.