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    Home » Recipes

    Spicy Chicken Chili For Something a Little Different

    January 5, 2018 by Patti Estep 3 Comments

    Jump to Recipe
    Close up look at a bowl of chicken chili

    This spicy chicken chili is a nice change of pace from your ordinary beef chili and uses salsa verde instead of tomato sauce as one of the main ingredients. This is a great one-pot any day of the week dish, or make it a chili bar for a great party offering.

    We are big fans of southwest and Mexican cuisine. Rich bold spicy flavors from peppers and dried spices that keep you coming back for more, makes a perfect dinner, especially during the cold winter months.

    Peppers, onions and spices sautéing in a heavy bottom pan.

    However, when you are cutting back on red meat, but still want a good protein, this spicy chicken chili recipe can do the trick. I'm using breast meat but you can use dark meat too. Or, if you are in a pinch use a rotisserie chicken that has already been cooked. Shred up the meat and add it closer to the end of the cooking time.

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    Spicy chicken chili bowl and toppings

    I wanted to call this recipe white chicken chili, but at the time I didn't realize that it would come out looking such a rich brownish-red.

    Even though I did not include any tomatoes, as I would for my everyday chili recipe, all the spices and chili peppers give this dish an amazing color.

    Large stock pot of spicy chicken chili and a couple of fresh jalapeno peppers on the side.

    Instead of tomatoes, I used broth and a large jar of salsa verde. The salsa verde gives this spicy chicken chili a really nice tart flavor that combines well the peppers and spices. 

    Serving of spicy chicken chili topped with sour cream, shredded cheese and a cilantro leaf.

    Yes, it's pretty spicy, but you can back off on the hot peppers and substitute more bell peppers if you want.  You could also serve it with small pasta or rice to help balance the heat.

    Serving of spicy chicken chili next to fresh jalapeno peppers and a cup with fresh cilantro.

    What to Serve with Chicken Chili

    Set up a bar of fun topping for family and friends. Here are some good choices:

    • sour cream
    • shredded cheese: cheddar, monteray jack, pepper jack, manchego, queso blanco
    • chopped fresh cilantro or parsley 
    • lime wedges
    • finely chopped onions
    • pickled jalapeno slices or chopped grilled fresh jalapenos
    • chopped fresh avocado or guacamole
    • chopped olives
    • more salsa
    • tortilla chips

    Whether it's for an everyday meal, game day, or game night with friends this spicy chicken chili is guaranteed to be a big hit.

    Patti signature

    More Mexican Chicken Recipes

    • Chili Mac Casserole
    • Cheesy Chicken Chili Dip
    • Chicken and Black Bean Casserole
    • Sheet Pan Chicken Quesadillas
    • Slow Cooker Chicken Burrito Bowl
    Bowl of spicy chicken chili with a dollop of sour cream, some shredded cheese and a cilantro leaf on top.

    Spicy Chicken Chili

    This spicy chicken chili is a nice change of pace from your ordinary beef chili and uses salsa verde instead of tomato sauce as one of the main ingredients.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soups and Stews
    Cuisine Mexican
    Servings 8
    Calories 350 kcal

    Ingredients
      

    • 1 green pepper diced
    • 1 sweet onion diced
    • 2 jalapeno peppers finely chopped
    • 1 red chili finely chopped
    • 1 dried poblano pepper crushed
    • 2 cloves garlic grated
    • 2 tablespoon chili powder
    • 1 teaspoon ground coriander
    • 1 tablespoon cumin
    • 1/4 teaspoon cinnamon
    • 1 tablespoon oregano
    • 1 teaspoon hot paprika
    • 2 tablespoon olive oil
    • juice and zest of half a lime
    • 2 chicken breasts approx. 1 pound diced
    • 1 jar salsa verde 16 oz
    • 1 1/2 cups chicken broth
    • 1 can chickpeas
    • 1 can cannellini beans or great white northern bean 15 oz

    Toppings

    • shredded white cheddar cheese
    • chopped fresh cilantro
    • sour cream
    • fresh lime juice

    Instructions
     

    • Saute onions and peppers in olive oil for 3-5 minutes until softened.
    • Add garlic, chili powder, coriander, cumin, cinnamon, oregano, and hot paprika.
    • Stir well and let the spices and veggies cook another 2 minutes.
    • Add chicken and saute for 3 - 5 minutes until its browned well.
    • Add salsa, broth and beans.
    • Bring to a boil and then turn down the heat and simmer for 15 minutes.
    • Add lime juice, stir and serve with toppings of cilantro, cheese, sour cream and lime wedges.

    Nutrition

    Serving: 1gCalories: 350kcalCarbohydrates: 39gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 38mgSodium: 810mgFiber: 9gSugar: 9g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Denise

      January 25, 2018 at 12:26 pm

      5 stars
      I have never had chicken chili but this looks delicious!

      Reply
    2. Carole

      January 05, 2018 at 8:04 am

      I can tell by that list of ingredients this dish is amazing. Sounds like the right amount of spicy too. I'm staying home today and thinking a pot of this would be wonderful. We always make rice too and serve that with these types of dishes. Tasty!

      Reply
      • Patti Estep

        January 05, 2018 at 8:09 am

        Hi Carole,

        Rice is a great idea. My mom use to serve rice with chili when I was a kid. I then married an Italian and he loves his pasta so I sometimes serve elbow macaroni with my chili. Extra yumminess.

        Reply

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