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Overhead view of a vibrant bowl of Hot Chicken Chili, garnished with sour cream, green onions, jalapeños, and melted cheese.

Ultimate Hot Chicken Chili

A bold, spicy, and hearty one-pot Hot Chicken Chili packed with tender shredded chicken, beans, and a deep, savory spice blend. Perfect for warming you up any day of the week.
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Course: Dinner, Main, Soup
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1/3 cup diced jalapeños (seeds removed for less heat)
  • 2 yellow onions, chopped
  • 5 cloves fresh garlic, minced
  • 2 tbsp ground cumin
  • 2 tbsp dried oregano
  • 1 tbsp chili powder
  • 2 tsp ground coriander
  • 4 cups chicken broth
  • 1–2 tbsp Tabasco sauce
  • 2 tbsp Worcestershire sauce
  • 28 oz diced tomatoes (with juice)
  • 2 tbsp tomato paste
  • 4 cans green chilies (small, undrained)
  • 3 14.5 oz cans Great Northern beans, drained and rinsed
  • 2 14.5 oz cans Black beans, drained and rinsed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup fresh cilantro, chopped (for garnish)

Equipment

  • Large Dutch oven or stockpot
  • Cutting Board
  • Chef's knife
  • Measuring Cups and Spoons
  • can opener
  • two forks (for shredding)

Method
 

  1. Chop onions and jalapeños, mince garlic, and prep all canned ingredients. Measure out spices.
  2. In a large Dutch oven, heat olive oil over medium heat. Sauté chopped onions and jalapeños for 8 minutes until soft.
  3. Add minced garlic and cook for 1 minute until fragrant. Stir in cumin, oregano, chili powder, and coriander, and toast for 1 minute.
  4. Add tomato paste, beans, broth, Tabasco, Worcestershire, diced tomatoes, green chilies, and chicken breasts. Stir to combine.
  5. Bring to a simmer over medium-high heat. Then reduce to medium-low, cover partially, and cook for 25 minutes.
  6. Remove cooked chicken breasts and let rest 5 minutes. Shred with two forks.
  7. Return shredded chicken to pot and simmer for another 5 minutes. Adjust consistency with broth if needed.
  8. Ladle into bowls and serve hot with toppings like cheese, sour cream, avocado, cilantro, and jalapeños.

Notes

Adjust spice to taste: remove jalapeño seeds for mild, or add cayenne and extra Tabasco for more heat. Use chicken thighs for added richness. Try swapping beans or adding fire-roasted tomatoes for more smoky depth.