Chicken Chili

This recipe is so good. Once football season starts…so does this chili.

  • Author: Kim Nicholson



2 tablespoons olive oil

1 medium onion, diced

½ teaspoon salt

34 garlic cloves minced

1 (12 oz) can Ro-tel tomatoes and green chilies

1 can of yellow corn

1 can of black beans drained

46 cups of chicken broth (depending on thick you want your chili)

½ cup heavy cream

24 oz cooked chicken shredded (5 cups)

½ teaspoon  salt

½ teaspoon black pepper

1 teaspoon ground cumin *(I prefer cumin seeds and then grind with mortar and pestle)

1 teaspoon smoked paprika

1 teaspoon dried oregano

¼ teaspoon cayenne pepper or chili powder

chopped cilantro

1 jalapeño pepper seeded and thinly sliced

½ cup shredded cheese (I use a Mexican blend)

a dollop of sour cream



In a small bowl, mix together the spices. Set aside.
Heat the olive oil in a large, deep skillet over medium heat. Add the onions and salt. Cook, occasionally stirring, until soft, about 5 minutes.
Add the garlic, the green chilies, and the spice mix. Cook, stirring, for 30 seconds.
Add the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
Stir in the heavy cream, then the shredded chicken. Simmer just until heated through, about 5 more minutes.


When your chili is ready to serve, top it off with any garnishes.

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