This old-fashioned chicken chili recipe is hearty and delicious but also full of veggies! During the fall and winter, we love this soup for it’s immune boosting properties. It includes red bell peppers which are an excellent source of immune-boosting vitamin C. Peppers actually have 3x the amount of vitamin C as an orange!
We used lean ground chicken to make this a lighter version of your traditional chili.
We recommend serving this chili with tortilla chips for easy scooping. We also love topping our chili with avocado slices and a dollop of full fat greek yogurt or sour cream – so good!
Old-Fashioned Chicken Chili
- 3 boneless skinless chicken breasts (or 4 cups shredded rotisserie chicken breast)
- salt and pepper to taste
- 2 tablespoons olive oil plus extra for chicken
- 2 onions chopped
- 1 red bell pepper cored, seeded and diced
- 1 yellow bell pepper cored, seeded and diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 3 tablespoons chili powder
- 1/4 teaspoon red pepper flakes
- 2 15 ounce cans diced tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken stock divided
- optional toppings: chopped onions, grated cheddar, sour cream, greek yogurt, avocado
- Preheat oven to 350°F.
- Drizzle the chicken breasts with olive oil and sprinkle with salt and pepper. Place on a baking sheet and bake in oven for 30 minutes, until just cooked. Let cool slightly. Use two forks to shred the chicken.
- Heat oil over medium-low heat. Add onions and bell peppers and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 more minute.
- Add shredded chicken to the vegetables then add cumin, chili powder, and red pepper flakes. Let cook 1-2 minutes.
- Add both cans of diced tomatoes, tomato paste and 1 cup of chicken stock to the pot. Bring to a boil. Once boiling, add 1 more cup of chicken stock. Stir and simmer, uncovered, for 30 minutes. Serve and top with your favorite toppings, or refrigerate and reheat gently before serving.