24-Chicken Chili recipe

One of My Favorite Lunches During the Fall: Chicken Chili!

There’s nothing better than a hearty bowl of Chicken Chili to warm you up on a crisp fall day. This recipe is a staple in my home during the cooler months—it’s flavorful, filling, and incredibly easy to make. Plus, it’s perfect for meal prep or feeding a crowd! Here’s the breakdown:

Ingredients You’ll Need:

• 2 pounds of chicken breast: Boneless, skinless works best for easy shredding. You can also substitute with boneless chicken thighs for a richer flavor.
• 2 cans of Rotel (undrained): The combination of diced tomatoes and green chilies adds a mild kick to the chili. Use the spicy variety for extra heat.
• 2 cans of corn (undrained): The sweetness of the corn balances the spices and adds a lovely texture to the dish.
• 2 cans of pinto beans (drained & rinsed): These beans bring a creamy, earthy flavor to the chili.
• 2 cans of black beans (drained & rinsed): Black beans add a hearty, slightly nutty element.
• 1 large onion: Dice it finely for a touch of sweetness and depth. Yellow or white onions work best.
• 2 cups of chicken broth: This forms the base of the chili, making it soupy and perfect for soaking up with some bread or crackers.
• 2 tablespoons of chili powder: This spice blend brings the classic chili flavor you love.
• 1 tablespoon of cumin: Adds a warm, earthy undertone that complements the other spices.
• 2 teaspoons of salt: Essential for bringing out the flavors in every bite.
• 1 teaspoon of pepper: Adds a subtle hint of spice without overpowering the dish.
• 2 packets of ranch seasoning: These packets add a tangy, herby twist that takes this chili to the next level.
• 16 ounces of cream cheese (2 bricks): Cream cheese makes the chili velvety and indulgent, perfectly offsetting the heat of the spices.

Instructions:

1. Layer Your Ingredients: Begin by placing the chicken breasts at the bottom of your crockpot. This ensures they cook evenly and soak up all the flavors as the chili simmers.
2. Add the Vegetables and Beans: Pour in the undrained Rotel and corn, followed by the drained and rinsed beans. The combination of undrained and drained cans keeps the chili’s consistency just right.
3. Incorporate the Onion and Broth: Sprinkle the diced onion over the top, then pour in the chicken broth to create the liquid base.
4. Season Generously: Add the chili powder, cumin, salt, pepper, and ranch seasoning packets. These spices will infuse the chili with robust, aromatic flavors as it cooks.
5. Top with Cream Cheese: Break the cream cheese into smaller chunks and scatter them across the top. This allows it to melt evenly into the chili during cooking.

Cooking the Chili:

Set your crockpot to high for 4 hours or low for 8 hours. This slow cooking process ensures the chicken becomes tender and easy to shred while allowing the flavors to meld beautifully. If you’re home, give it a stir halfway through to help the cream cheese mix in.

Final Touches:

Once the cooking time is up, remove the chicken breasts and shred them with two forks. Add the shredded chicken back into the crockpot and stir everything together until well combined. The chili will now be creamy, hearty, and ready to serve!

Serving Suggestions:

Ladle the chicken chili into bowls and garnish with your favorite toppings. Try shredded cheese, a dollop of sour cream, diced avocado, or a sprinkle of fresh cilantro. Serve with warm cornbread, tortilla chips, or crusty bread for dipping.

Why Make This Recipe?

• Comforting and Hearty: This Chicken Chili is a soul-warming dish packed with protein, veggies, and creamy goodness, making it perfect for chilly days.
• Easy to Prepare: With just a crockpot and simple ingredients, you can create a restaurant-quality meal without much effort.
• Customizable: Adjust the spice level, veggies, or toppings to suit your preferences.
• Feeds a Crowd: Ideal for meal prep, potlucks, or family dinners, this recipe serves several portions and reheats beautifully.
• Budget-Friendly: Using canned goods and rotisserie chicken makes this dish affordable and accessible.

How to Serve It

Serve this Chicken Chili hot in bowls with your favorite toppings, such as:

• Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend.
• Sour cream or Greek yogurt: Adds a creamy, tangy note.
• Diced avocado or guacamole: For a rich and buttery texture.
• Chopped cilantro or green onions: Brightens up the flavors.
  Pair it with:
• Cornbread or biscuits.
• Tortilla chips for scooping.
• A crisp side salad for a lighter contrast.

How to Store It

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop over low heat, stirring occasionally.
• Freezer: Cool the chili completely, then transfer to freezer-safe bags or containers. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop.

 Tips to Make It Perfect

1. Use fresh chicken: While rotisserie chicken is convenient, raw chicken breasts cook in the broth and absorb more flavor.
2. Sauté the onions first: For a sweeter, caramelized flavor.
3. Adjust the spice level: Add cayenne pepper or hot sauce for heat, or tone it down by using mild Rotel.
4. Creamier chili: Stir in a splash of heavy cream or half-and-half before serving.
5. Blend a portion: For a thicker texture, blend part of the chili with an immersion blender.
6. Cook evenly: Spread ingredients evenly in the crockpot to ensure consistent cooking.
7. Shred chicken easily: Use a hand mixer on low speed for quick shredding.
8. Fresh herbs: Toss in fresh parsley, cilantro, or a bay leaf for enhanced flavor.
9. Garnish like a pro: Layer your toppings for a visually appealing bowl.
10. Balance the cream cheese: Soften it before adding to ensure smooth incorporation.

 Variations

1. Vegetarian: Swap chicken for tofu or jackfruit and use vegetable broth.
2. Turkey Chili: Replace chicken with ground turkey or shredded turkey.
3. Extra Spicy: Add diced jalapeños or chipotle peppers in adobo sauce.
4. Low-Carb: Omit the beans and corn; add more chicken and low-carb veggies like zucchini or cauliflower.
5. Mexican-Inspired: Stir in enchilada sauce and garnish with lime wedges and tortilla strips.
6. Cheesy Delight: Add shredded cheese directly into the pot for an ultra-cheesy version.
7. White Chili: Use white beans like cannellini or great northern beans, and omit the Rotel for a creamier, milder chili.
8. Seafood Chili: Substitute chicken with shrimp or crab for a coastal twist.
9. Smoky Flavor: Use smoked paprika or fire-roasted tomatoes.
10. Single-Serve: Divide into ramekins and bake with a puff pastry topping for a pot-pie-style presentation.

FAQs About Chicken Chili

Q: Can I use canned chicken?
A: Yes, canned chicken is a convenient alternative. Just drain it before adding.

Q: Can I make it on the stovetop?
A: Yes! Simmer all ingredients in a large pot over medium heat for about 30-40 minutes.

Q: What can I use instead of cream cheese?
A: Sour cream, Greek yogurt, or heavy cream can substitute for cream cheese.

Q: Is it spicy?
A: The spice level depends on the Rotel used. Opt for mild if you’re sensitive to heat.

Q: Can I add rice?
A: Absolutely! Cooked rice can be stirred in before serving.

Q: Can I omit the beans?
A: Yes, skip the beans if you prefer or replace them with extra veggies.

Q: What’s the best broth to use?
A: Chicken broth is ideal, but vegetable or bone broth also works.

Q: How do I thicken the chili?
A: Blend some of the beans and return them to the pot, or add a cornstarch slurry.

Q: Can I double the recipe?
A: Yes, just ensure your crockpot can accommodate the extra ingredients.

Q: Can I use a pressure cooker?
A: Yes, cook on high pressure for 15 minutes, then quick-release.

Q: How long can I keep leftovers?
A: Refrigerated leftovers last up to 3 days. Freeze for longer storage.

Q: Can I add pasta?
A: Yes, cooked pasta like macaroni or penne can be stirred in before serving.

Q: What toppings work best?
A: Cheese, sour cream, avocado, cilantro, and tortilla chips are classic choices.

Q: Can I make it dairy-free?
A: Use dairy-free cream cheese and ranch seasoning to adapt this recipe.

Q: Is it gluten-free?
A: If using gluten-free canned soups and ranch seasoning, this recipe is gluten-free.

Q: Can I add sweet potatoes?
A: Yes, diced sweet potatoes make a delicious and hearty addition.

Q: What type of cheese pairs well?
A: Sharp cheddar, pepper jack, or Colby cheese are excellent options.

Q: Can I use fresh veggies instead of canned?
A: Absolutely! Fresh corn, diced tomatoes, and soaked dry beans work well.

Q: Is this recipe kid-friendly?
A: Most kids love the creamy, mild flavors—perfect for family meals!