Cozy Comfort in a Bowl: My Favorite Homemade Chicken Chili

 

There's something incredibly comforting about a warm bowl of chili, especially as the weather starts to cool. And while beef chili often steals the spotlight, I'm here to tell you that chicken chili is an absolute game-changer. It's lighter, yet still packed with incredible flavor, and comes together surprisingly easily.

This recipe has become a staple in my kitchen, a go-to for weeknight dinners, potlucks, and even meal prepping. It's hearty, satisfying, and bursting with the vibrant tastes of tender chicken, beans, corn, and a blend of aromatic spices. Plus, it's easily adaptable – feel free to adjust the spice level to your liking or throw in extra veggies you have on hand.

I love to serve this chili with a sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, and maybe some crushed tortilla chips for a little crunch. It's a complete meal in itself, perfect for chasing away the chills and warming you from the inside out.

So, gather your ingredients and get ready to whip up a batch of this deliciousness. I promise, your taste buds will thank you!

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Homemade Chicken Chili Recipe

Yields: 6-8 servings Prep time: 15 minutes Cook time: 30-40 minutes

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15.25 oz) can corn, drained
• 1 (4 oz) can green chilies, mild or medium
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika (optional, but highly recommended!)
• ¼ tsp cayenne pepper (adjust to your preferred spice level)
• Salt and black pepper to taste

For Garnish (Optional):

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Diced avocado
• Tortilla chips

Instructions:

1.  Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

2.  Brown Chicken: Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.

3.  Add Spices: Stir in the chili powder, cumin, oregano, smoked paprika (if using), and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.

4.  Combine Ingredients: Pour in the diced tomatoes (with their liquid), black beans, kidney beans, corn, green chilies, and chicken broth. Stir well to combine all ingredients.

5.  Simmer: Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes, or longer for flavors to meld. Stir occasionally to prevent sticking.

6.  Season and Serve: Taste the chili and season with salt and black pepper as needed. Ladle into bowls and top with your favorite garnishes.

Enjoy your warm and comforting bowl of homemade chicken chili!