Chicken Chili

We have a new favorite Chicken Chili here, my friends! This chili is bold, comforting, and loaded with layers of flavor thanks to a homemade red chili sauce made from dried New Mexican peppers.

It’s a fun twist on classic chicken chili, rich, perfectly spicy, slightly smoky, and filled with tender chicken, pinto beans, roasted tomatoes, and your favorite toppings. If you love big, authentic chili flavor, this one’s for you.

I tested this recipe many different ways - with different dried chilies, chili powders, cuts of chicken, and a variety of beans - all to delicious results, but this final recipe is my ultimate red chicken chili.

Patty took one bite and declared it her new favorite. It might be yours, too!

Let me show you how to make it.

Ingredients Needed

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Dried Red Chilies. New Mexican chilies are mild and earthy, perfect for building a deep red chili base. You can also use ancho or guajillo for a slightly different flavor. If you don’t have dried chilies, I have instructions in the recipe card for using chili powder.
• Chicken Thighs. Boneless, skinless thighs stay juicy and flavorful as the chili simmers. You can substitute chicken breasts if you prefer, or use a mix. The recipe also works with ground chicken.
• Onion, Jalapeños & Garlic. The aromatic base. Use serrano peppers for extra heat or remove the membranes for a milder chili.
• Chicken Broth. Use low-sodium so you can season to taste.
• Tomato Paste. Adds body and a little sweetness to balance the red chili flavor.
• Fire-Roasted Tomatoes. For a touch of smoky flavor. Regular diced tomatoes work too.
• Smoked Paprika, Mexican Oregano, Coriander & Cumin. Perfect chili seasonings. A simple spice blend that boosts the earthy, savory notes already in the dried chilies.
• Cayenne Pepper (optional). For a spicy kick if you want it hotter. I do!
• Pinto Beans. Creamy and sturdy, my top choice for this chili. Red kidney beans, cannellini, or black beans also work.
• Hot Sauce. To taste for an extra layer of heat and tangy boost.
• Salt & Pepper. To taste.
• Toppings. Cheese, sour cream, cilantro, lime, onions - whatever you love on your chili.

How to Make Chicken Chili

Toast the dried chilies. Set a dry skillet over medium heat and add the chilies. Toast them for 1-2 minutes per side, just until they become pliable and a little fragrant. This wakes up their natural oils and deepens the flavor.

Keep a close eye, as they can burn quickly.

Soften and blend. Transfer the toasted chilies to a heatproof bowl and cover them with very hot water. Let them soak about 20 minutes, until they’re soft and bendy.

Add the softened chilies to a food processor with ½ cup of the soaking liquid (or fresh water) and ½ teaspoon salt. Blend until very smooth. You can strain the mixture for an ultra-silky sauce, but it’s optional.

Sear the chicken. Heat the oil in a large pot or Dutch oven over medium heat. Season the chicken with salt and pepper, then sear in batches. You want a nice golden crust, about 3-4 minutes per side.

This isn’t just browning, but building the flavor foundation for your chili. Set the chicken aside.

Cook the vegetables. Add the chopped onion and jalapeños to the pot. Cook about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.

Add the garlic and cook another minute, until it releases that wonderful garlicky aroma. I love that smell!

Deglaze the pot. Pour in ½ cup chicken broth. As it bubbles, use a wooden spoon to scrape up all the browned bits stuck to the bottom.

Those caramelized pieces dissolve into the broth and add amazing flavor.

Build the flavor base. Stir in the chili paste, tomato paste, smoked paprika, Mexican oregano, coriander, cumin, cayenne, and a pinch of salt and pepper.

Let everything cook for about a minute. This helps the spices bloom and the tomato paste darken slightly. It should smell deep and earthy.

Add the remaining ingredients. Pour in the rest of the chicken broth, the fire-roasted tomatoes, and the drained pinto beans. Give everything a good stir.

Return the chicken. Chop or shred the seared chicken into bite-sized pieces and add it back to the pot. (Or leave the thighs whole - they’ll shred easily after simmering.)

Simmer low and slow. Bring the pot to a gentle boil, then reduce the heat and simmer uncovered for at least 1 hour. The chili will thicken slightly and the flavors will meld into a rich, red, savory broth.

Taste and adjust with more salt, pepper, or hot sauce.

Boom! Done! Your new favorite chicken chili is ready to serve. Ladle the chili into bowls while it’s hot and finish with your favorite toppings - crema, cheese, fresh onion, cilantro, or a squeeze of lime all work wonderfully.

Serving Ideas

This chili is hearty on its own, but delicious with:

• Warm tortillas, tortilla chips, cornbread, or rice
• Shredded cheese or crumbled queso fresco
• Sour cream or Mexican crema
• Fresh diced onion or green onion
• Cilantro
• Lime wedges
• Pickled jalapeños
• Avocado slices
• Fritos!

Storage, Freezing & Make-Ahead

Store leftover or make-ahead chicken chili in airtight containers in the refrigerator up to 5 days. This chili tastes even better the next day as the flavors develop.

Freezing. Freeze up to 3 months in freezer-safe containers or bags. Thaw before reheating.

Reheating. Simmer on the stovetop with a splash of broth, or microwave gently.

Chicken Chili FAQs

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work fine, but they cook a bit drier. If using breasts, check them earlier and shred as soon as they’re tender to avoid overcooking. You can also cook it separately and tuck it into the chili the last 10 minutes to just cook through.

Can I make this with other meats?

Absolutely. You can swap in ground turkey for a leaner version, or use ground pork or beef if you prefer. If you want extra richness and that “fatty flavor” boost, this chili is fantastic with bacon or Mexican chorizo added. I’ve tested both and LOVE them. Just cook the bacon or chorizo along with the vegetables to build even more flavor into the base.

Do I have to use dried chilies?

No. Dried chilies give the best depth of flavor, but you can substitute 2-3 tablespoons red chili powder (such as ancho powder or a New Mexican blend) for a quicker version. I've included instructions in the Recipe Card for this.

How spicy is this chicken chili?

This chili is mild-to-medium depending on the chilies you use. You can make it hotter by adding serrano peppers, chile de árbol, cayenne, or extra hot sauce.

For a milder chili, use a milder variety of New Mexican dried chilies, skip the cayenne, and remove seeds/membranes from the jalapeños (or omit). Use bell peppers, which have no heat, but great substance.

That's it, my friends. I hope you enjoy my red chicken chili! I'd love to hear what you think!

Try Some of My Other Popular Recipes

• My green chicken chili recipe is loaded with flavor, with chunks of tender chicken simmered in a tangy verde sauce, beans, and the perfect spices.
• My award-winning buffalo chicken chili recipe is bold, spicy, and easy to make on the stovetop or in a slow cooker.
• This one-pot white chicken chili is the ultimate comfort food.
• This is the best turkey chili recipe ever with loads of ground turkey, fire roasted tomatoes, and lots of spicy seasonings
• See all of my Homemade Chili Recipes