The Perfect Chicken Chili Recipe

Name: The Perfect Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts, Boneless & Skinless, Cubed into 1/2-inch pieces; 3 yellow onions, Large Dice; 2 red bell peppers, Large Dice; 2 yellow bell peppers, Large Dice; 1 cup frozen corn kernels, Thawed in Microwave; 1 (28 ounce) candiced fire-roasted tomatoes; 1 (28 ounce) canwhole peeled plum tomatoes in puree (Undrained); 1 ½ cups low-sodium chicken stock; ½ cup heavy cream; ¼ cup beer; 2 garlic cloves, Minced (1 Tablespoon); ½ cup butter, Divided; ¼ cup all-purpose flour; ¼ cup canned diced green chiles; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon cayenne pepper; 1 -2 tablespoon chili powder; ½ teaspoon onion powder; ½ teaspoon crushed red pepper flakes; ¼ teaspoon ground cinnamon; 1 tablespoon soy sauce; kosher salt & freshly ground black pepper, To Taste; chopped scallion, Pickled Jalapenos, Shredded Cheddar-Jack Cheese, and Corn Chips

Servings: persons

2 lbs chicken breasts, Boneless & Skinless, Cubed into 1/2-inch pieces
3 yellow onions, Large Dice
2 red bell peppers, Large Dice
2 yellow bell peppers, Large Dice
1 cup frozen corn kernels, Thawed in Microwave
1 (28 ounce) candiced fire-roasted tomatoes
1 (28 ounce) canwhole peeled plum tomatoes in puree (Undrained)
1 ½ cups low-sodium chicken stock
½ cup heavy cream
¼ cup beer
2 garlic cloves, Minced (1 Tablespoon)
½ cup butter, Divided
¼ cup all-purpose flour
¼ cup canned diced green chiles
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 -2 tablespoon chili powder
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
1 tablespoon soy sauce
kosher salt & freshly ground black pepper, To Taste
chopped scallion, Pickled Jalapenos, Shredded Cheddar-Jack Cheese, and Corn Chips

1
In a large pot made for sauces, or a Dutch Oven, melt 4 tablespoons of butter over medium heat.
2
Brown the chicken pieces until nicely colored and cooked through (about 7-8 minutes).
3
Remove chicken to a large bowl and set aside.
4
In the same pot, add the rest of the butter and melt.
5
Saute the peppers and onions until the onions become translucent.
6
Add in the garlic and saute for 1 minute longer.
7
Add the flour to create a roux.
8
Add the chicken stock to deglaze the pan and stir in the heavy cream.
9
Lower the heat and simmer until the mixture thickens, about 5 minutes.
10
Crush the canned tomatoes by hand and add to the pot, using all of the liquid.
11
Turn the heat back up to medium-high.
12
Add in the beer, green chiles, cumin, coriander, cayenne, chili powder, onion powder, red pepper flakes, cinnamon, and soy sauce.
13
Bring to a boil.
14
Once chili has come to a boil, reduce the heat to low.
15
Add the chicken back in and cover.
16
Simmer for one hour.
17
After one hour, turn off flame and taste; adjust the seasonings, if needed, with salt and pepper.
18
Garnish wish chopped scallions, pickled jalapenos, shredded cheddar-jack cheese, and corn chips.

1060

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 lbs chicken breasts, Boneless & Skinless, Cubed into 1/2-inch pieces, 3 yellow onions, Large Dice, 2 red bell peppers, Large Dice, 2 yellow bell peppers, Large Dice, and more.

Yes, The Perfect Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Perfect Chicken Chili

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