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!
While made-from-scratch recipes are definitely my thing, sometimes opening a few cans can save the day. This super fast and easy chicken chili recipe with canned beans and condensed tomato soup is a good example. And it not only saves time; it’s also incredibly flavorful.
This recipe is almost the same as my original chili recipe but with a twist. Chunks of chicken thighs replace beef, and tomato soup replaces the tomato sauce. So that proves how incredibly versatile a chili recipe can be. 😉
What Is Chili Chicken?
Aside from tacos and burritos, Tex-Mex food is known for its chili—a meat and bean stew spiced up with chili powder. It’s usually made with ground beef but works well with pork or chicken. Instead of ground meat, this chili enjoys tasty chunks of chicken.
Recipe Ingredients
- Chicken – The thighs, deboned and chopped, are juicier than the breast.
- Spice – Garlic, onion, chili powder, cumin, oregano, and thyme give it the classic chili flavor. You can use store-bought or make your own chili powder.
- Beans – The combination of kidney and pinto beans adds an iconic flavor and texture to this recipe, while opening a couple of cans saves time. But you can cook your own (black, pinto, kidney, navy beans, etc.) for a made-from-scratch version.
- Tomato Soup – Condensed tomato soup is a fast and delicious cheat on a rushed day. Is a bowl of cream of tomato soup with a grilled cheese sandwich anyone else’s fave comfort food?
How to Make Chili Chicken
- Prep – Heat the oil over medium in a large heavy-bottomed Dutch oven until it shimmers but not smokes, 3-4 minutes.
- Brown – Add chicken and brown on both sides for about 3-4 minutes per side. Remove and set aside on a plate. (Photos 1-2)
- Spice it Up – Add onions, garlic, chili powder, cumin, 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. (Photo 3)
- Open the Cans – 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. (Photo 4)
- Simmer – 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 chili begins to stick to the bottom of the pot, stir in ½ cup water and continue to simmer). Adjust seasoning as desired. (Photos 5-6)
- Serve with lime wedges, toppings, and cornbread if desired.
Recipe Variations
- Meaty Swaps – You can also go for boneless chicken breast, but you’ll want to reduce the cooking time by about 20 minutes. And, of course, shredded chicken and leftover turkey will also fit this recipe if you add it at the end and heat it through. Ground pork and ground beef also work.
- Tomato Soup Swap – For a delicious white chicken chili, trade the tomato soup for a can of cream of mushroom soup.
- Toppings – In addition to green onions and shredded cheese, you can add sliced black olives, jalapenos, chopped cilantro, diced fresh tomatoes, etc. Oh yes!
- More Spice – Despite its name, this recipe is not that spicy. So, if you’re in for a flame-throwing party, serrano or scotch bonnet peppers will kick it up.
- Homemade Everything – If you want to make this deliciousness completely from scratch, replace the canned beans by soaking and cooking 1½ cups of dried beans. And replace the can of tomato soup with 1 cup of chicken broth and 2 ounces of tomato paste.
Tips and Tricks
- 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.
- A touch of cinnamon, a bit of coffee, or a couple of pieces of dark chocolate melted into your chili (not enough to taste any of these ingredients) act as a flavor enhancer.
Make-Ahead Instructions
There’s something about chili that makes it even better the next day. So for a super fast meal, make it the day before. You’re welcome! 😉
You can also freeze it. Once cooled, transfer it to an airtight freezer container and freeze it for up to three months. Thaw it in the fridge overnight, and heat it in a saucepan on the stove.
Serving and Storage Instructions
This incredible chili is even better with homemade tortilla chips and grated cheddar cheese for the best comfort food experience. Double yum!
Your chicken chili will stay fresh in the fridge for five days and three months in the freezer if stored properly. Reheat in a microwave or stovetop when ready to serve. A splash of water or broth will fix it if it gets too thick.
FAQs
Either will enhance the flavor, but sometimes you don’t need either. The broth from the beans and the tomatoes is usually enough liquid. If it gets too dry, use broth to get the right texture.
It’s all in the spices, baby! Homemade chili powder is best, but you can make it even better by toasting (toast, not burn) it in butter or oil. It makes the spices bloom for a more intense flavor.
Absolutely, you can. Sear your chicken, saute your spices and veggies, throw it all in the crockpot, and simmer for six hours on low or three hours on high. Enjoy!
What to Serve With Chicken Chili
Serving it with tortilla chips is a crowd-favorite, but these recipes are equally enjoyable:
- Seasoned Fries
- Hot Water Cornbread
- Baked Crispy Potato Wedges
- Southern-Style Biscuits
- Twice Baked Potatoes
More Amazing Mexican-Style Recipes to Try
Conclusion
This chili chicken recipe, perfectly spiced and fast, is addicting. Would you like more quick and easy meals? Subscribe to my newsletter for more amazing recipes. 😍
Easy Chicken Chili
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.
Tips & 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.
Linda says
This recipe did not disappoint!! OMG, So good. My 21 and 22 yo sons devoured it. It was so flavorful and the recipe was very straight-forward. Please keep these recipes coming.
ImmaculateBites says
Hi linda,
I’m absolutely delighted to hear that the it was such a hit, especially with your sons! There’s no better compliment than seeing a dish get devoured.
Thank you for your kind words I aim to create recipes that are both delicious and easy to follow, so it’s wonderful to hear that this one hit the mark.
Your enthusiasm and positive feedback are incredibly motivating. Rest assured, more recipes are on the way! Keep cooking and keep enjoying! ️✨