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High Protein Chicken Chili - Hearty, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1–2 jalapeños, seeded and minced (optional for heat)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 (6-ounce) can tomato paste
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2 (15-ounce) cans beans (black beans, kidney beans, or pinto), drained and rinsed
  • 3 cups low-sodium chicken broth
  • 1 cup frozen corn (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: Greek yogurt or sour cream, shredded cheddar, sliced avocado, green onions

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper. Cook 5–7 minutes until softened. Stir in garlic and jalapeño; cook 1 minute until fragrant.
  2. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir for 30–60 seconds to toast the spices. This step builds deep flavor.
  3. Add tomato base: Stir in tomato paste and cook 1–2 minutes until it darkens slightly. Add diced tomatoes and chicken broth, scraping the bottom to release any browned bits.
  4. Nestle in the chicken: Submerge the chicken breasts in the liquid. Bring to a simmer, then reduce heat to medium-low. Cover and cook 15–20 minutes, until the chicken is cooked through and tender.
  5. Shred the chicken: Remove chicken to a board and shred with two forks. Return it to the pot along with the beans and corn (if using). Simmer uncovered 10–15 minutes to thicken and let flavors meld.
  6. Adjust texture and seasoning: For a thicker chili, mash a ladleful of beans against the side of the pot or use an immersion blender for 2–3 quick pulses. Taste and add more salt, pepper, or cayenne as needed.
  7. Brighten and serve: Stir in lime juice and a handful of cilantro. Ladle into bowls and add your favorite toppings.