Best Chicken Chili

This chicken chili recipe is excellent for using up leftover baked chicken breast. it’s hearty, delicious and very filling. You can serve it on top of rice, but I usually serve it on its own, in soup bowls, topped with shredded cheddar, red onions and guacamole.


Yield: 6 servings


Seasoning mix:
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • ¼ teaspoon crushed red peppers
  • ½ (6 oz) can tomato paste
  • 2 tablespoons minced garlic
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 large onion, chopped (8 oz)
  • 2 medium bell peppers, chopped (10 oz total)
  • 2 teaspoons kosher salt, divided
  • 24 oz. cooked chicken breast, cubed
  • 1 (26oz) box Pomi chopped tomatoes, or two (15 oz) cans diced tomatoes, undrained
  • 2 bay leaves
  • ½ teaspoon black pepper
  • 1-2 cups water


  1. In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
  2. Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and one teaspoon kosher salt and cook, stirring occasionally, until vegetables are soft, about 5 minutes.
  3. Add the chicken and the seasoning mixture and cook, stirring, 1 more minute.
  4. Add the tomatoes, bay leaves, the remaining salt and the black pepper. Add enough water to bring the chili to a thick stew consistency, 1-2 cups.
  5. Bring to a boil. Reduce heat to medium-low and simmer, covered, 20 minutes, stirring occasionally.

Nutrition Per Serving

Calories: 257; Fat: 8g; Saturated fat: 1g; Carbohydrates: 17g; Sugar: 3g;Sodium: 583mg; Fiber: 5g; Protein: 28g

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