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comforting creamy chicken chili

Chicken Chili

This hearty chicken chili combines tender chicken thighs with warming spices, black beans, and fresh garnishes for a comforting meal perfect for cold evenings. Lighter than traditional beef versions but packed with flavor, it's an ideal family-friendly dinner that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs cut into thin strips
  • 1 medium onion chopped
  • 2 large garlic cloves minced
  • 4 teaspoons pure chile powder not chili seasoning mix
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • 3 cups low sodium chicken broth
  • 1½ cups canned chopped tomatoes with their juice
  • 2 jalapeño peppers seeds and ribs removed, chopped
  • to taste salt and freshly ground black pepper
  • 1 (15 ounce) can black beans drained and rinsed
  • ⅓ cup fresh cilantro chopped
  • lime wedges for serving
  • hot sauce for serving

Equipment

  • Large saucepan
  • Cutting board
  • Sharp knife

Method
 

  1. Heat canola oil in a large non-reactive saucepan over medium-low heat.
  2. Add chopped onion and minced garlic, cooking until just tender but not browned.
  3. Increase heat to medium and add chicken strips. Cook until no longer pink, about 3 minutes.
  4. Sprinkle chile powder, cumin, and oregano over the chicken, stirring to coat evenly. Allow spices to bloom briefly in the oil.
  5. Pour in chicken broth, chopped tomatoes with juice, and chopped jalapeños. Season with salt and pepper to taste.
  6. Cover the pot and bring to a gentle boil, then reduce heat and simmer over low heat for 15 minutes.
  7. Stir in the drained and rinsed black beans, then continue to simmer uncovered over medium-low heat for about 15 minutes longer, until the chili thickens to desired consistency.
  8. Serve in bowls garnished with fresh cilantro, with lime wedges and hot sauce on the side.

Notes

For a milder version, start with just one jalapeño and adjust to your heat preference. This chili actually tastes even better the next day as the flavors continue to develop overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Try serving with warm cornbread, a simple green salad, or set up a toppings bar with diced avocado, shredded cheese, and sour cream for a complete meal.