It happened again. I got sick. The sudden temperature drop that happens during the season change got to me. Vermont weather is like that. It sneaks up on you when you least expect it.
I thought I learned my lesson last year and prepared for it, but no matter how ready I was, last week I ended up with a terrible cold. Thankfully, I am feeling much better today, but if you were to look at my face and see all the ugly cold sores around my lips I am pretty sure that you would find that hard to believe.
I usually find comfort in healthy and nutritious soup recipes to nourish my body when I am feeling this way. This super easy chicken chili recipe is one that I have been making for the last few weeks and it has been so helpful in my healing so here I am sharing the recipe with you today.
Made with rotisserie chicken and canned beans, this Simple Chicken Chili Recipe comes together in less than 10 minutes and it is ready to serve in 30 minutes. It is a great recipe to serve a crowd or freeze to enjoy later.
How to Make Chicken Chili Recipe
The recipe has 2 folds.
First, prepare the chili-base using spices and veggies. In terms of spices, I used ground cumin, ground coriander, and chili powder.
Since cumin and coriander are oil soluble spices (meaning they release their flavors after they interact with oil), I cooked them for 30-45 seconds to allow them to release their flavors. This is a quick yet crucial step in that if you skip it your chicken chili will not have as much “chili” flavor.
In terms of veggies, I sautéed a chopped onion and mixed it in with the rest of the ingredients: diced tomatoes, shredded chicken, a combination of white (Cannelini or Navy Beans) and black beans and chicken stock (with some water). After everything is mixed, I brought the mixture to a boil and let it simmer for 8-10 minutes.
Like I mentioned earlier, I used rotisserie chicken that I shredded myself to save time. I don’t know about you, but I find rotisserie chicken to be a lifesaver when I am trying to put dinner on the table fast.
However, if you have leftover chicken in your fridge you can use that as well.
In terms beans, I used a combination of white and black beans as I love the flavors, but this is such a forgiving recipe in that you can use whatever beans you have on hand.
How To Thicken Chili
The second step is the thickening of the chili. You will realize that as it simmers on the stovetop it will start getting hearthier and more like a chili than a soup in terms of consistency, but I personally like my chili thicker.
To thicken the chili, I mixed some cornmeal with a few ladles of the simmering liquid and then poured the mixture back into the pot. After 5 more minutes of simmering my Healthy Easy Chicken Chili Recipe was ready to be served.
Alternatively, you can also use all-purpose flour (using the same method I used with cornmeal) or ladle the soup over a handful of tortilla chips to thicken your chilly. Tortilla chips will not deliver a very thick soup (unless you put a lot of them), but it will still taste really good.
Topping Ideas for Easy Chicken Chili Recipe
I don’t know about you, but I think the toppings I put on my chili are just as important as the soup itself. I topped my shredded chicken chili with red onion, avocado, cilantro, cheddar cheese, and crushed tortilla chips.
However, when it comes to chili toppings feel free to use your imagination. I bet that scallions, guacamole, fresh salsa, sour cream and/or crumbled cornbread would also work very well.
Whether you are looking for a chili recipe you can make on a Tuesday night or you are like me, feeling under the weather, I hope this healthy and easy chicken chili recipe will come handy in the cooler months that are ahead of us.
If You Liked This Simple Chicken Chili Recipe You Might Also Like
- Turkey Pumpkin Chili
- Quinoa Chili
- Spicy Vegan Chocolate Chili
- Three Bean Turkey Chili
- Roasted Cornish Hen
- Healthy White Chicken Chili
- Vegan Chili
- Pressure Cooker Chicken Wild Rice Soup
- Chicken Noodle Soup with Potatoes
Easy Chicken Chili
For The Chili
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1 onion chopped
- 2 cloves of garlic minced
- 1 can 7 oz. green chili, drained
- 1 can 15 oz. diced tomatoes
- 2 cups cooked chicken shredded
- 2 15 oz cans white (such as Cannelini) beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups low-sodium or homemade chicken stock
- 2 cups water
- 2 tablespoons cornmeal
Toppings (mix and match as you like)
- 1 ripe avocado cut into cubes
- ¼ cup cilantro chopped (optional)
- ¼ cup red onion chopped
- 1 cup tortilla chips optional
- Wedges of lime optional
- Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
- Stir in the onion and cook until translucent, 3-4 minutes.
- Add in the garlic and cook, stirring constantly, for 30 seconds.
- Add in the green chili, tomatoes, chicken, white and black beans, and salt and pepper.
- Pour in the chicken stock and water. Give it a gentle stir. Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
- Turn down the heat down to low and let it simmer for 10-15 minutes.
- 5 minutes before you are ready to serve, place the cornmeal in a small bowl and ladle in 1 cup of the liquid from the soup and mix. Return the mixture into the pot and let it simmer for 5 more minutes or until it thickens to your liking.
- Serve with the toppings of your choice.
- The nutritional value information below do not include the calories coming from the toppings.