Looking for a soup that will warm your soul on a cold winter afternoon?
We got your back. Just follow the recipe below!
This chicken chili reminds me of a chicken tortilla soup- BUT BETTER. It’s a great blend of warm-your-belly spices and tender meat and veggies that will leave you feeling comforted and satisfied on any cold, brisk winter night. Perfect dish to snuggle up with a blanket, relax, and watch a good movie. It’s a thicker, heartier soup than your typical chicken tortilla and is heavy on the chicken and veggies- hence the chili part!
Easily made with ingredients most likely already in your pantry- with a few tasty upgrades you HAVE GOT TO TRY!
What you will need:
- Boneless Chicken Breasts
- Chicken Thighs (Skin on, Bone-In as you will be using the skins as a kind of chicharron or chicken crackling later on)
- Unsalted Butter
- Ground Coriander
- Dried Oregano
- Red Pepper Flakes
- Kosher Salt
- Black Pepper
- Great Northern Beans
- Minced Garlic
- Chopped Green Chiles
- White Onion
- Green Bell Peppers
- Yellow Bell Peppers
- Chicken Broth
- Whole Milk
- Canned Corn
- Shredded Cheese of your choice (Spencer LOVES spicy food- he grabbed some Shredded Habanero Cheese from our local grocery store)
- Fresh Cilantro
- Canola Oil
- Slow Cooker
- 4 Boneless, Skinless Chicken Breasts
- 2 Bone-in, Skin-on Chicken Thighs
- 2 Tbsp Unsalted Butter
- 1 Tbsp Cumin
- 1 Tbsp Ground Coriander
- 2 tsp Dried Oregano
- 1/2 tsp Paprika
- 1 tsp Red Pepper Flakes
- Kosher Salt to taste
- Black Pepper to taste
- 30 oz Great Northern Beans
- 4 Stalks Celery diced
- 2 tsp Minced Garlic
- 14 oz Diced Green Chiles
- 1 Large White Onion diced
- 2 Green Bell Peppers diced
- 1/2 Yellow Bell Pepper diced
- 1 Jalapeno diced
- 4 cups Chicken Broth
- 1 cup Whole Milk
- 1/4 cup Masa
- 15 oz Canned Corn
- 1/2 cup Shredded Cheese of Your Choice
- Preheat oven to 350 degrees Fahrenheit.
- Season your chicken thighs with Kosher salt and black pepper. In a medium cast iron skillet, heat 2 tablespoons of butter and add your thighs. Cook until your skin is crispy, flip the thighs, and place your cast iron in the oven and cook until the thighs reach 165 degrees Fahrenheit, then remove from the oven and set aside to cool. If you aren't using a cast iron, you can do this on a greased baking sheet.
- Dice your jalapeno, green and yellow bell peppers, celery and onions and set aside.
- Remove your crispy skins from your chicken thighs and set aside, you will be frying these later.
- In your slow cooker, add your chicken breasts and thighs (that have had their crispy skins removed) then sprinkle in your cumin, coriander, oregano, paprika, red pepper flakes, and some salt and pepper to taste. Add your beans, jalapenos, peppers, celery, onions and chicken broth. Cover and cook on high for 3.5 - 4 hours, or 7 hours on low.
- Once your chili has slow-cooked, mix your milk and masa in a small bowl whisking to combine. Add the masa mixture and your canned corn to the slow cooker and cook on high for an additional 30 minutes or until thickened.
- While your chili is thickening, heat your oil to 350 degrees Fahrenheit in a medium frying pan using a candy/oil thermometer as a guide. Slice your chicken skins into strips, and drop into your heated oil until crispy and puffed up- this will only take about 15-30 seconds per piece, so work quickly! Set aside.
- Remove your chicken thighs and breasts from the chili and using two forks, shred the meat. Return the chicken back to the slow cooker and mix thoroughly.
- Serve in a bowl topped with your crispy chicken skin pieces, some fresh cilantro, and your shredded cheese.
- You can seed your jalapeno if you'd prefer a less-spicy chili. We seeded half of our jalapeno.
- You can swap out the crispy chicken skins for corn or tortilla chips, just be sure to still remove the skins from your thighs prior to adding to the soup.