Our chicken chili with tomatoes has a bigger “personality” and flavor profile than a plain white chili and it’s ready in under 30 minutes, the perfect weeknight meal for a chilly night.
- 1 Tablespoon Canola oil
- 1 Large Vidalia onion, chopped or other sweet, red or yellow onion
- 4 Ounce Can green chilies or fresh jalapeno diced
- 2 Cloves Garlic minced
- 1 1/2 Tablespoons Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Kosher salt
- 1 1/2 Pounds Skinless, boneless chicken thighs cut into 1/2" pieces or breasts
- 28 Ounce Package chicken broth
- 14 1/2 Ounce Can diced tomatoes
- 14 1/2 Ounce Cannellini Beans, rinsed and drained or use Great Northern, navy or pinto beans
- 1 Tablespoon Hot sauce you may want to start with teaspoon and taste from there
- Salt and pepper to taste
- 6 Tablelspoons Sour cream
- 1/2 Cup Cheddar cheese shredded
- 1/4 Cup Fresh cilantro chopped
- 1/4 Small Red onion diced
- Extra hot sauce
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Chop onion and jalapeno (if using fresh), and cut chicken into about 1/2" pieces. Use separate cutting boards for the vegetables and the raw chicken.
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In a deep pan, saute the onion (and jalapeno if using fresh) over medium heat for about 5 minutes. Add the minced garlic for 30 seconds. Then add the spices to toast for another minute. Stir. Add chicken and cook for 5 minutes, stirring occasionally.
The chicken will not be completely cooked through yet but will turn white on the outside and will finish cooking in the broth.
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Add chicken broth, canned tomatoes (including juice) and beans, raise heat and bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, stirring occasionally. Salt and pepper to taste if needed.
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While chili is cooking, chop and plate your toppings. Serve toppings alongside bowls of steaming hot chili for each diner to add the finishing touches.
See post for substitution ideas for almost all ingredients, including the toppings.