Spring weather is finally making its way here in Atlanta, but we still have some cold days that call for that perfect bowl of chicken chili with tomatoes. This recipe is a great spring chicken chili because it’s a hearty bowl but lighter and less fat than traditional beef chilies.
Our chicken chili with tomatoes is different than many of the white chicken chilies that you are familiar with because this chili has a bigger “personality” and flavor profile than a plain white chili has. And it’s ready in under 30 minutes, the perfect weeknight meal for a chilly night.
The addition of tomatoes and jalapenos kicks up the heat just a little bit and adds rich flavor that lacks in most white chilis.
Our chicken chili with tomatoes is adapted from a chicken chili recipe from The Great American Eat-Right Cookbook published by The American Cancer Society and written by two good friends, Colleen Doyle and Jeanne Besser. The cookbook is filled with over 140 healthy, good-for-you recipes bursting with flavor.
How To Make Chicken Chili With Tomatoes
Our chicken chili with tomatoes is done in under 30 minutes, it makes an awesome weeknight meal, and everyone enjoys it.
Very little prep is needed, you’ll need to chop the onion, mince the jalapeno unless you are using canned, and cut the chicken into ½” pieces. Otherwise it’s just a “dump and cook” meal.
If you are using canned green chilis then add them when directions have you add the canned tomatoes. If using fresh jalapeno then add it when you saute the onion.
If you have time the night before or in the morning, chop the onion, jalapeno and chicken so that it’s prepped and ready to go. Chopping is the most time consuming part of the recipe.
Toppings For Chicken Chili With Tomatoes
Typical chili toppings are what we use here. Cheddar cheese, diced red onion and chopped cilantro add that added touch. Oh, and I almost forgot a dollop of sour cream is nice too.
If using fresh jalapeno add it with the onions, if using canned green chilis then add with the canned tomatoes
Add the spices and let them toast for a minute to bring out their flavors
Make Ahead and Freezing Tips For Chicken Chili With Tomatoes
You can make the chicken chili with tomatoes up to two days prior to serving. Follow recipe directions until the last step of adding the beans. You have two choices. One – Add the beans but don’t continue to simmer for the additional 10 minutes, store in the refrigerator and reheat when ready. You may find the texture of the beans disintegrate a little bit. If the texture bothers you, then make the chili up to the point of adding the beans, leaving the beans out at this point. Then add the beans when ready to eat and reheating the chicken chili.
Chicken chili with tomatoes is easy to freeze so that you have it on hand for a night you just don’t feel like cooking!
If you making the chili specifically for freezing, then follow the recipe directions up to adding the beans but skip the last 10 minutes of simmering. Or if you are making it for dinner tonight, then follow all of the directions and just freeze the leftovers.
Either way you’ll want to completely cool the chili before bagging it. Make sure to label your gallon resealable bag with the contents and date that it was frozen, your chili will be good up to 6 months. Ladle the cooled chili into the bag, squeeze air out and seal. Lay flat in the freezer and keep frozen for up to 3 months. Then just defrost in the refrigerator over night or in the morning.
If you don’t have time to defrost the chili, then partially thaw in the microwave in the resealable bag for about a minute, just enough to be able to break it apart. Then put the chicken chili in a pot to reheat over the stove and enjoy your cook free night!
What To Serve With Chicken Chili With Tomatoes
Adult grilled cheese is the perfect accompaniment to chicken chili.
Or try our BLT with a twist.
Try our tasty Olive Garden Salad for a tangy choice.
Substitutions For Chicken Chili With Tomatoes
Substitute for canned green chilis
Add or delete the canned green chilis depending on your diners’ tastes. Canned green chilis tend to be on the mild side so don’t worry if you have an eater that doesn’t care for spice. You’ll find the canned green chilies in your international grocery aisle where Mexican food items are.
Fresh jalapenos will give you a firmer texture than canned chilis and really aren’t very hot if you take the membrane and the seeds out, that’s where the heat lies. Cut off the stem end of the jalapeno, then cut the pepper in half and scrape out the seeds and membranes. If you have a grapefruit spoon it makes a nifty gadget because of the serrated tip of the spoon and does a nice job of scraping out both the membrane and the sees. See picture if you aren’t familiar with a grapefruit spoon.
Then slice lengthwise into long thin strips. Lay about 6 strips to together, turn the strips on a 90 degree angle and dice into smaller pieces.
Substitute for cannellini beans
I usually use cannellini beans (which are actually white kidney beans) for the chicken chili with tomatoes. But no one will notice a difference if you substitute Great Northern or navy beans for the cannellini beans.
Substitute for fresh garlic
Out of fresh garlic? Substitute with 2/3 teaspoon of garlic powder.
Feel free to skip the toppings, either for flavor or to save calories and fat
Substitute toppings
Feel free to leave the toppings off if you don’t care for the flavors or because you want to save calories and fat.
You can substitute the red onion with sliced green, Vidalia (sweet) or yellow onion.
Any cheese will do, personally I like the cheddar with the cannellini beans.
You can substitute Greek or coconut yogurt for the sour cream.
As for the cilantro you can change it up with chopped parsley or julienned basil.
Substitute for chicken thighs
Want to use chicken breast instead of thighs for the chicken chili with tomatoes? No problem. I personally prefer thighs to breasts for flavor and juiciness.
Don’t want to use fresh raw chicken? You can use a rotisserie chicken and remove the skin and then shred. I actually think that takes longer than using fresh. If using cooked chicken from rotisserie or leftover chicken, wait to add it until about 5 minutes before serving so that you don’t overcook the chicken. That way you can add the cooked chicken to the chili and it will warm through in the last 5 minutes of cooking.
Substitute for diced tomatoes
What to do if you have canned whole tomatoes but not diced tomatoes. When you open the can of whole tomatoes, hold a tomato over the chili pot, slowly push your thumb from your “freshly cleaned hand” into each tomato. If you go right into squeezing them you will be wearing the tomato! Aprons are a good thing. Once you have relieved the pressure in the whole tomato with your thumb you can squeeze the tomato over your pot with the purpose of shredding the tomato into pieces. You may need to take your other hand and tear it into smaller pieces.
Substitute for Vidalia onion
Vidalia onion is a sweet variety grown here in Georgia. I love the flavor of this onion but you could easily switch it out for a yellow or red onion.
Substitute for hot sauce
If you have heat sensitive eaters, you can skip the hot sauce and leave the bottle by the toppings. That way everyone gets the “heat” they desire.
Say you have “heat lovers” for your dinner, you can always chop up some chipotle peppers in adobo sauce and add them to the chili. But beware of how much you add, those chipotle peppers can go from a nice addition to a real tongue zinger if you aren’t careful.
Chicken Chili With Tomatoes
Our chicken chili with tomatoes has a bigger “personality” and flavor profile than a plain white chili and it’s ready in under 30 minutes, the perfect weeknight meal for a chilly night.
Ingredients
Chili
- 1 Tablespoon Canola oil
- 1 Large Vidalia onion, chopped or other sweet, red or yellow onion
- 4 Ounce Can green chilies or fresh jalapeno diced
- 2 Cloves Garlic minced
- 1 1/2 Tablespoons Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Kosher salt
- 1 1/2 Pounds Skinless, boneless chicken thighs cut into 1/2" pieces or breasts
- 28 Ounce Package chicken broth
- 14 1/2 Ounce Can diced tomatoes
- 14 1/2 Ounce Cannellini Beans, rinsed and drained or use Great Northern, navy or pinto beans
- 1 Tablespoon Hot sauce you may want to start with teaspoon and taste from there
- Salt and pepper to taste
Toppings
- 6 Tablelspoons Sour cream
- 1/2 Cup Cheddar cheese shredded
- 1/4 Cup Fresh cilantro chopped
- 1/4 Small Red onion diced
- Extra hot sauce
Instructions
For Chili
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Chop onion and jalapeno (if using fresh), and cut chicken into about 1/2" pieces. Use separate cutting boards for the vegetables and the raw chicken.
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In a deep pan, saute the onion (and jalapeno if using fresh) over medium heat for about 5 minutes. Add the minced garlic for 30 seconds. Then add the spices to toast for another minute. Stir. Add chicken and cook for 5 minutes, stirring occasionally.
The chicken will not be completely cooked through yet but will turn white on the outside and will finish cooking in the broth.
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Add chicken broth, canned tomatoes (including juice) and beans, raise heat and bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, stirring occasionally. Salt and pepper to taste if needed.
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While chili is cooking, chop and plate your toppings. Serve toppings alongside bowls of steaming hot chili for each diner to add the finishing touches.
Recipe Notes
See post for substitution ideas for almost all ingredients, including the toppings.
More Easy Chicken Recipes
30 Minute Chicken Couscous Dinner
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