Looking for an alternate to regular chili? This recipe has been a go-to for me for a few years. It’s stood the test of time — and my husband! He’s not a big fan of soup or chicken, but whenever I serve this, he says, “This is good!”
There are only two things to be chopped, and every ingredient is probably something you already have on hand. Ancho chili pepper is the one thing you may not normally stock. And other than the avocado, which is optional, all the ingredients are things you can keep on hand in your pantry, fridge, or freezer, so this makes a great stand-by dish.
To make it lower carb and higher fat (or Paleo-, Whole30-friendly), omit the starch step, double the heavy cream or coconut milk (use coconut milk for Paleo), and replace the beans with one chopped avocado.
To make it dairy-free, use coconut milk.
Easy chicken chili recipe
makes 2 – 3 servings
10-12 oz. of chicken, cooked or uncooked
1 teaspoon olive oil
1/2 medium onion
3/4 teaspoon chili seasoning mix (recipe below)
1&1/2 cups chicken broth, divided
1/2 can black or white beans
3/4 cup of your favorite salsa
2 Tablespoons heavy cream or full-fat canned coconut milk
- 1 t. potato starch potato, arrowroot, or tapioca starch
- 1 avocado chopped
chili seasoning mix (small batch)
2 t. chili powder
2 t. ground cumin
2 t. dried oregano
1.5 t. ground ancho chili pepper
1/2 t. salt or 1 t. kosher salt
1/2 t. freshly ground black pepper
If you don’t already have a batch made, make up the chili seasoning mix. (You can use this mix for regular chili, too, so I always have a batch made up and ready to go.)
Cut or tear the chicken into bite-sized pieces; set aside.
Coarsely chop the onion. Saute it in olive oil until tender. Add the seasoning mix and stir for one minute.
If using raw chicken, add it now and stir a couple times until most sides are white.
Reserve 1/4 cup of broth, if you’ll be adding starch. Add the remaining broth, beans (if using), salsa, and chicken (if you haven’t already), bring to a boil briefly, then turn down and simmer for 20-30 minutes.
Add starch into the 1/4 cup reserved broth, stir well, and add immediately to soup, stirring it in. Add cream or coconut milk and stir it in. Simmer longer, if desired, to thicken up more.
If using avocado, chop and add it about a minute before serving.
Optional toppers: sour cream, shredded cheese, chopped avocado, fresh cilantro, crushed tortilla chips.