Super Easy Chicken Chili Recipe

Cook Time: 20 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (14 ounce) cans chicken broth
• 2 (15.5 ounce) cans great Northern beans
• 1 (4 ounce) can chopped green chile peppers
• 1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
• 3 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons cayenne pepper
• 1 (8 ounce) sour cream
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions soften and become translucent, about 3 minutes.

Step 2: Add the chicken broth, great Northern beans, chopped green chiles, and the shredded chicken to the saucepan. Stir in the cumin, chili powder, and cayenne pepper. Increase the heat to medium-high to bring the mixture to a boil.

Step 3: Once boiling, reduce the heat to medium-low and simmer for 10 minutes, allowing the flavors to meld together.

Step 4: Stir in the sour cream and continue to simmer for an additional 5 minutes until everything is well combined and heated through.

Step 5: Serve the chili by ladling it into bowls, and top each serving with a generous sprinkle of shredded Monterey Jack cheese.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	615	31%
Total Fat	32g	41%
Saturated Fat	15g	74%
Cholesterol	116mg	39%
Sodium	589mg	26%
Total Carbohydrate	40g	14%
Dietary Fiber	10g	34%
Total Sugars	2g	-
Protein	45g	91%
Vitamin C	20mg	22%
Calcium	454mg	35%
Iron	6mg	35%
Potassium	998mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History: Chicken chili, like many chili recipes, is deeply rooted in the culinary traditions of the American Southwest, particularly Texas and Mexico. While chili con carne, made with beef, is the more traditional version, chicken chili gained popularity in the 20th century as a lighter alternative. The appeal of chicken chili lies in its versatility and the ability to adapt the heat and flavor profiles to suit a variety of tastes. Unlike its beef counterpart, which can sometimes be too heavy, chicken chili is a leaner dish but equally hearty, making it a go-to comfort food for all seasons. This dish, like many variations of chili, is believed to have evolved from various regional recipes, influenced by local ingredients and the spice-rich culinary heritage of the region.

Regional Variations:

In the southwestern United States, chicken chili is often made with white beans and green chilies, as opposed to the classic red beans and tomatoes used in beef chili. This version is sometimes referred to as "white chili" or "chicken white chili" to distinguish it from the more common red chili con carne. The key difference lies in the type of chili peppers usedgreen chiles or even poblano peppers are common, contributing to a more mild flavor compared to the intense heat of traditional red chili. Depending on the region, some recipes may include additional ingredients such as corn, cumin, or even cream cheese to make the chili richer and more flavorful. The use of rotisserie chicken, a common shortcut, is also popular in many quick and easy versions of this dish.

Differences from Similar Dishes:

While chicken chili shares many similarities with traditional chili con carne, the main difference lies in the protein used. Chicken chili is a leaner option, with white meat chicken replacing beef, which can make it a healthier alternative for those looking to reduce fat intake. Additionally, chicken chili often has a lighter, broth-based texture, in contrast to the thicker, tomato-based consistency of its beef counterpart. The spices in chicken chili, especially the use of cayenne and chili powder, are also typically more balanced to cater to a wider range of palates, while beef chili tends to lean heavily into smoky and robust flavors.

Where It's Typically Served:

Chicken chili is a versatile dish that can be served in various settings. Its a common feature at casual gatherings, tailgates, and cookouts, where guests can help themselves to a hearty bowl. It is also frequently served as a quick and easy family meal, especially during colder months. Many restaurants, particularly in the Southwest, offer chicken chili as part of their menu, often accompanied by cornbread, tortillas, or a sprinkle of shredded cheese. Some variations of chicken chili are even served as a topping for baked potatoes or in a tortilla bowl, adding an extra element of texture and flavor.

Interesting Facts:

• The world record for the largest bowl of chili was set in 2009 in Lebanon, Ohio, with over 6,000 gallons of chili made, using thousands of pounds of ingredientsincluding chicken in some of the variations.
• In the U.S., National Chili Day is celebrated annually on the fourth Thursday of February. While beef chili dominates the celebration, chicken chili is a favorite alternative for those who prefer a lighter, healthier dish.
• Some historians trace chili's origins back to the 18th century, with early versions of chili believed to have been prepared by Native Americans and Spanish settlers in Texas, often using local ingredients like beans, chili peppers, and meat.
• Despite the variety of chili recipes, the core ingredientsmeat, beans, chili peppers, and spicesremain constant across most regional versions. However, the choice of meat (chicken, beef, or pork) and the spice level can drastically change the flavor profile.

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