Fiery Hot Chicken Chili
Fiery Hot Chicken Chili combines tender chicken, spicy chiles, and hearty beans, delivering bold flavors perfect for those craving a warming, flavorful meal with a spicy kick.
Ingredients
- 2 Tbsp. butter ⓘ
- 1 - 20 oz. pkg. boneless skinless chicken breasts, cut into 1/2 inch cubes ⓘ
- 1 medium onion, chopped
- 1 tsp. ground cumin ⓘ
- 1 tsp. lemon pepper
- 1 tsp. oregano leaves ⓘ
- 1/2 tsp. garlic salt ⓘ
- 2 - 12.5 oz. cans chicken broth ⓘ
- 2 - 15 oz. cans pinto beans with jalapenos ⓘ
- 2 - 11 oz. cans white shoepeg corn ⓘ
- 1 to 2 tsp. chiles in adobe sauce, chopped ⓘ
- 2 Bay leaves ⓘ
- 2 Tbsp. lime juice
- 1/4 cup chopped fresh cilantro ⓘ
- optional: finely chopped red pepper ⓘ
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in ground cumin, lemon pepper, oregano, and garlic salt; cook for 1 minute.
- Add cubed chicken breasts and cook until browned on all sides.
- Pour in chicken broth and bring to a boil.
- Add pinto beans with jalapenos, white shoepeg corn, and chopped chiles in adobe sauce.
- Toss in bay leaves and stir well.
- Reduce heat, cover, and simmer for 20-25 minutes to allow flavors to blend.
- Remove bay leaves, stir in lime juice and chopped cilantro.
- Taste and adjust seasoning if desired; serve hot, garnished with chopped red pepper if using.
Tips & Substitutions
For an extra kick, consider adding more chiles in adobo or serving with hot sauce on the side. If you prefer a milder version, reduce the amount of jalapeno beans or omit them. Fresh herbs like cilantro can be substituted with parsley if needed. This chili also flavors beautifully the next day, making it a great make-ahead dish.
Serving Suggestions
Serve this Fiery Hot Chicken Chili with a side of cornbread or over a bed of Mexican Red Rice for a hearty meal. Top with sour cream and avocado for creaminess. It pairs beautifully with Chicken-Cheese Chimichangas for a complete feast. Garnish with finely chopped red pepper for added color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a pot over medium heat, stirring occasionally, until heated through. This chili also freezes well; just ensure it's cooled completely before transferring to freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Fiery Hot Chicken Chili contains roughly 344 calories, with 14g protein, 39g carbohydrates, and 20g fat. It is an excellent source of iron (156% of the Daily Value), dietary fiber (46% of the Daily Value), and calcium (41% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this chili?
Absolutely! While pinto beans add a nice texture, you can substitute with black beans or kidney beans if you prefer. Just ensure they are cooked properly before adding them to the chili for a perfect blend of flavors.
Is there a vegetarian option for this recipe?
Yes! You can replace the chicken with diced vegetables like bell peppers and zucchini or use plant-based chicken alternatives. Adjust the cooking time accordingly, and consider adding more beans or lentils for protein and texture.
How can I make this chili spicier?
To increase the heat, add more chiles in adobo sauce, or include diced fresh jalapenos or serrano peppers. You can also stir in some cayenne pepper or hot sauce to taste. Always start with a small amount and adjust according to your heat preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).