It’s good as it is, and even better with toppings like sour cream, shredded cheese, and jalapenos. I’ve been making this chicken chili a lot ever since the weather started cooling off. Steaming hot and well-seasoned, it’s an excellent way to keep oneself warm when it’s bitterly cold outside (fish chowder is another one). We all enjoy it very much, especially The Picky Eater (and when she likes something, I make it often!). Plus, it makes great use of leftover baked chicken breast or broiled chicken breast.
Ingredients
Recipe Card
To season: Kosher salt, black pepper, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Olive oil: I use extra-virgin olive oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. Aromatics: Onion, garlic, and diced chiles. They add so much flavor! Chicken broth: I use regular broth, not reduced sodium. I find it more flavorful. Heavy cream: Half-and-half is an acceptable substitute, but I prefer the richness of heavy cream. Cooked chicken breast, shredded: You can also use shredded rotisserie chicken - just make sure you remove the skin. Garnishes: Chopped cilantro, thinly sliced seeded jalapeño, shredded cheese, and sour cream.
First, you cook the aromatics and spices in olive oil. Next, add chicken broth and simmer to allow the flavors to meld. Ladle the chili into bowls, add your toppings, and serve.
Cauliflower rice - you can top the “rice” with the chili or mix the rice into the chili. Cheese biscuits Keto cornbread Savory cheese muffins Homemade pork rinds Slices of almond flour bread
As mentioned above, you can also freeze individual portions of this chili for up to three months and reheat them covered in the microwave.
