Every bite of this satisfying and flavorful Easy Chicken Chili is full of delicious southwest flavor. It’s the perfect low-maintenance weeknight meal!
A Low-Maintenance Monday Meal
Mondays sneak up on me. Our weekends are so full of fun and family and sports and laundry (so much laundry!), that come Monday, I’m not always prepared to get back into my routines. That’s why this Easy Chicken Chili is the perfect recipe for my manic Mondays. It’s hearty, filling and so easy to make. Honestly, the hardest part is remembering to stir it every once in a while, it’s that low maintenance. With a clear broth instead of a cream-based broth, it’s a little lighter than your average creamy white chicken chili. I really think you’ll love it.
The Great Debate: To Bean or Not To Bean?
What’s supposed to be in chili always stirs a ton of debate. Generally, chili is made up of meat in a tomato-based stew-like sauce. But does chili have beans? Y’all know I live in Texas and the official answer here is…no.
But I was born and raised in Oklahoma where the chili rules are less strict. So I haven’t let anything stop me with this Easy Chicken Chili Recipe and my Green Chicken Chili. Even Brandon’s Best Darn Chili recipe calls for kidney beans and it really is the best chili I’ve ever eaten. So let the debate rage on, but it’s beans for me!
What’s in an Easy Chicken Chili Recipe?
- Shredded chicken, of course. I used rotisserie chicken to save time. You can use cooked, shredded chicken breasts if you have them prepared.
- Chickpeas (a.k.a. garbanzo beans). You’re probably used to kidney beans in chili, but garbanzo beans hold up great in heart soups and stews and make this dish really unique.
- Onion, Rotel (tomatoes with green chiles) and hominy. What is hominy? Hominy is field corn that has been dried and then stripped of its hull by soaking it in an alkali solution. The kernels are plumper than canned corn, taste more like corn meal, and are actually more nutritious.
- Spices. There’s nothing more southwest than cumin and chili powder.
Substitutions
- Can I substitute corn if I don’t have hominy? Yes, but the flavor will be a little different. I would opt for canned corn. However, if you must use frozen corn, add a cup of chicken broth, too.
- Can I substitute white beans if I don’t have chickpeas? Yes! I haven’t made it with white beans but it should turn out just fine.
How to Make Easy Chicken Chili
- Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let sauté for about 5 minutes until onions become translucent. Stir in cumin, chili powder and salt.
- Add the undrained cans of garbanzo beans, hominy and diced tomatoes.
- Add the chicken.
- Bring to a simmer and then reduce the heat to low and let the chili simmer, stirring occasionally, for 1 hour.
How to Serve and Store Easy Chicken Chili
Serve chicken chili with:
Store any leftovers in an airtight container in the fridge for up to 5 days. To freeze, allow the chili to cool completely. Then transfer to a freezer safe bag and store in the freezer for up to three months.
Can I freeze chicken chili? Absolutely! Allow it to cool completely before transferring it to a freezer-safe storage bag and freeze for up to three months. Thaw completely in the fridge before reheating on the stove over medium-low heat.
Can I make this in a crockpot? Great question! This chicken chili gets a ton of flavor from the sautéed onion and garlic. So if your crockpot can sauté, then yes! If not, I think you’d miss out on some flavor. But it is worth a try, if it makes your day easier.
What goes with Chicken Chili?
A bowl of chicken chili is pretty hearty all on its own. And you’ve met all the mom criteria for protein, veggies and even a fruit (thanks, avocado!). When we make chili, we often serve it with one of our favorite carbs:
If you make this Easy Chicken Chili, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Easy Chicken Chili
Prep Time: 10
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 8+
Description
Every bite of satisfying and flavorful Easy Chicken Chili is full of delicious southwest flavor. It’s the perfect low-maintenance weeknight meal!
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 (15 ounce) cans garbanzo beans
- 2 (15.5 ounce) cans hominy
- 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel)
- 1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
Instructions
- Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let sauté for about 5 minutes until onions become translucent. Stir in cumin, chili powder and salt.
- Add the undrained cans of garbanzo beans, hominy and diced tomatoes.
- Stir in the shredded chicken.
- Bring to a simmer and then reduce the heat to low and let the chili simmer, stirring occasionally, for 1 hour.
Notes
Serve with sour cream, shredded cheese, diced avocado, chopped cilantro and Fritos.
