Easy Chicken Chili

Enjoy a mouthwatering, spicy, and satisfying starter or main dish bursting with zingy flavors. It's loaded with hearty chicken joyfully swimming in a pool of spices, beans, and tomato. Talk about the perfect comfort food!

Course dinner, Lunch, Main

Cuisine Tex Mex

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings

Calories 724kcal

Author Imma

Ingredients

Chicken Chili

2 pounds boneless chicken thighs, cut into chunks
1 medium onion, diced
1 tablespoon minced garlic
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground oregano
1 teaspoon dried thyme
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 10-ounce can condensed tomato soup
Salt and pepper to taste

Optional Toppings and Sides

Cheddar cheese, shredded
Green onions, chopped
Tortilla chips

Instructions

Heat the oil over medium in a large heavy-bottomed Dutch oven until it shimmers but not smokes, 3-4 minutes.
Brown the chicken on both sides for about 3-4 minutes per side. Remove and set aside on a plate.
Add onions, garlic, cumin, chili powder, oregano, and thyme to the same pot. Cook, occasionally stirring, until onions are soft and begin to brown, 3-4 minutes. Increase heat to medium-high.
Add beans, condensed tomato soup, salt, and pepper to taste. Bring to a boil, reduce the heat to low, and simmer (covered), occasionally stirring, for 30-40 minutes.
Remove the lid, add the chicken, and continue to simmer, occasionally stirring, for 30 more minutes until the chicken is tender and the chili slightly thickens (if your chili begins to stick to the bottom of the pot, stir in ½ cup water and continue to simmer). Adjust seasoning as desired.
Serve with lime wedges, toppings, and cornbread if desired.

Notes

If you're really short on time, throw all the ingredients together in a pot and cook until the chicken is done. Searing the chicken and sauteing the spices and veggies first does make it taste better, but it's not a deal breaker.
The ingredients for homemade chili powder are in the recipe, but you can replace them with a store-bought brand if you want. Or you could make your own chili powder and keep it on hand.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition