When it comes to chili, I love all varieties. But one that doesn’t get enough respect is chicken chili! I often crave chicken chili more than I crave ground beef chili. This Southwest Chicken Chili has been my go to chicken chili recipes for years. It isn’t spicy, but packed with flavor and hearty from the beans. If you are looking to try a chicken based chili, give this one a shot!

Key Ingredients and Substitutions:

  • Chicken Thighs – I love using chicken thighs in this dish because it shreds easily and stays moist. You can substitute for chicken breast if you don’t like dark meat.
  • Onions – Onions are the main vegetable here. If you want to add bell peppers or poblano peppers, that would be a great addition.
  • White Beans – I use any canned white beans here! Pick your favorite.
  • Corn – Use canned or frozen corn, omit if you do not like.
  • Hatch Green Chilis – You can find these chilis canned and they add a great flavor to the dish, without being spicy. You can replace with bell peppers if you like.

What Pot to Use:

The best pot for this dish is a dutch oven. I used the Hestan 5 qt Nanobond Dutch Oven for this recipe and most of my soups / stews! Use code “CLEANKITCHEN20” for 20% off Hestan!

@kellyscleankitchen

How to make Southwest Shredded Chicken Chili #chili #chickenchili

♬ original sound – summer songs<333
  • SERVINGS:  6
  • PREP TIME: 20 Mins
  • COOK TIME: 50 Mins
  • TOTAL TIME: 1 Hr 20 Mins

Ingredients:

  • 1 lb boneless skinless chicken thighs
  • salt and pepper to taste
  • 3 cans white beans, drained and rinsed
  • 2 tbsp avocado oil
  • 2 white onion, diced
  • 1 jalapeno, diced
  • 6 garlic cloves, minced
  • 2 cans hatch chilis
  • 2 cups corn, canned or frozen
  • 3 cups chicken stock
  • 2 tsp Cumin
  • 1 tsp paprika
  • 3 tsp oregano
  • ½ tsp coriander
  • 2 imes, juiced
  • ¼ cup cilantro, minced

Preparation:

STEP 1.

Salt and pepper the chicken and set aside.

STEP 2.

Drain and rinse your cans of beans. Keep half of the beans whole and set aside. Add the other half of the beans to a food processor or blender and blend until smooth. Set aside.

STEP 3.

In a large pot over medium heat, add avocado oil. Once hot, add the onions and saute until translucent, salt as you go. This takes around 5-8 minutes. add the jalapeno and garlic and saute another 2 minutes.

STEP 4.

Stir in the beans, pureed beans, hatch chilis, corn, chicken stock and spices. Season with salt and pepper and bring up to a simmer. Add the chicken and top with a lid. Make sure it isn’t boiling, just a low simmer, and simmer for 30 minutes.

STEP 5.

After 30 minutes remove the chicken and shred with forks. Add the chicken back to the pot and stir in the lime juice and cilantro. Adjust seasonings according to taste. Serve and enjoy!

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