Chicken Chili Recipe

A large bowl of chicken chili, topped with freshly shredded cheddar cheese and sour cream, with lime wedges on the side

5 from 1 rating

This Chicken Chili is bold, hearty, and loaded with flavor, made with dried red chilies, tender chicken thighs, fire-roasted tomatoes and pinto beans.

Prep Time10

Cook Time1 30

Course: Main Course

Cuisine: American

Keyword: chili peppers, fire roasted tomatoes, jalapeno, pinto beans

Servings: bowls of chili

Calories: 297kcal

Author: Mike Hultquist

Ingredients

8-10 dried New Mexican chili peppers ~1.5 ounces, stems and seeds removed (See Notes Below for Options)
2 tablespoons cooking oil
2 pounds chicken thighs boneless and skinless
1 large onion chopped
2 jalapeno peppers chopped - use serranos for hotter, or more to taste
6 cloves garlic chopped - or more to taste
2 cups chicken broth divided
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon Mexican oregano
1 teaspoon dried coriander
1 teaspoon cumin
½ teaspoon cayenne optional, for a spicy kick
Salt and pepper to taste
2 15-ounce cans fire roasted tomatoes
2 15-ounce cans pinto beans drained
Hot sauce to taste
Your favorite toppings for serving

Instructions

Toast the dried chilies in a dry pan over medium heat for 1-2 minutes per side. Do not burn. Transfer to a bowl and cover with very hot water. Soak 20 minutes, until soft.
Add softened chilies to a food processor with ½ cup soaking water (or fresh water) and ½ teaspoon salt. Process until smooth. Strain for an extra-smooth sauce, if desired. Set aside.
Heat oil in a large pot or Dutch oven over medium heat. Season chicken with salt and pepper. Sear in batches to brown both sides, about 3-4 minutes per side. Remove and set aside.
Add onion and jalapeños. Cook 5 minutes to soften. Add garlic and cook 1 minute.
Pour in ½ cup chicken broth. Scrape up the browned bits from the bottom of the pot (great flavor there).
Stir in the reserved chili paste, tomato paste, smoked paprika, oregano, coriander, cumin, cayenne, salt, and pepper. Cook 1 minute to deepen the flavor.
Add remaining chicken broth, fire-roasted tomatoes, pinto beans, and hot sauce to taste. Stir.
Chop or shred the seared chicken into bite-sized pieces and add it to the pot. (Or return the thighs whole and shred later.)
Bring to a boil, then reduce heat and simmer uncovered for at least 1 hour. The chili will thicken slightly. Taste and adjust seasoning.
Ladle into bowls and serve with your favorite toppings.

Notes

Nutritional Information estimated without toppings.

Dried Chili Options. If you can't find dried New Mexican chilies, use a mix of ancho and guajillo chilies (1.5 ounces total).

Chili Powder Option. To make this with chili powder instead, add 2-3 tablespoons red chili powder when you add the other seasonings.

Slow Cooker Variation. Prepare the dried chili paste as directed. Sear the chicken (optional, but adds great flavor), then transfer everything to your slow cooker. Add the chili paste, vegetables, spices, tomatoes, beans, and broth. Stir well. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender. Shred or chop the chicken, return it to the chili, and serve with your favorite toppings.

Nutrition