While made-from-scratch recipes are definitely my thing, sometimes opening a few cans can save the day. This super fast and easy chicken chili recipe with canned beans and condensed tomato soup is a good example. And it not only saves time; it’s also incredibly flavorful. This recipe is almost the same as my original chili recipe but with a twist. Chunks of chicken thighs replace beef, and tomato soup replaces the tomato sauce. So that proves how incredibly versatile a chili recipe can be. 😉
Recipe Ingredients
How to Make Chili Chicken
Prep – Heat the oil over medium in a large heavy-bottomed Dutch oven until it shimmers but not smokes, 3-4 minutes. Brown – Add chicken and brown on both sides for about 3-4 minutes per side. Remove and set aside on a plate. (Photos 1-2) Spice it Up – Add onions, garlic, chili powder, cumin, oregano, and thyme to the same pot. Cook, occasionally stirring, until onions are soft and begin to brown, 3-4 minutes. Increase heat to medium-high. (Photo 3) Open the Cans – Add beans, condensed tomato soup, salt, and pepper to taste. Bring to a boil, reduce the heat to low, and simmer (covered), occasionally stirring, for 30-40 minutes. (Photo 4) Simmer – Remove the lid, add the chicken, and continue to simmer, occasionally stirring, for 30 more minutes until the chicken is tender and the chili slightly thickens (if chili begins to stick to the bottom of the pot, stir in ½ cup water and continue to simmer). Adjust seasoning as desired. (Photos 5-6) Serve with lime wedges, toppings, and cornbread if desired.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
There’s something about chili that makes it even better the next day. So for a super fast meal, make it the day before. You’re welcome! 😉 You can also freeze it. Once cooled, transfer it to an airtight freezer container and freeze it for up to three months. Thaw it in the fridge overnight, and heat it in a saucepan on the stove.
Serving and Storage Instructions
This incredible chili is even better with homemade tortilla chips and grated cheddar cheese for the best comfort food experience. Double yum! Your chicken chili will stay fresh in the fridge for five days and three months in the freezer if stored properly. Reheat in a microwave or stovetop when ready to serve. A splash of water or broth will fix it if it gets too thick.
What to Serve With Chicken Chili
Serving it with tortilla chips is a crowd-favorite, but these recipes are equally enjoyable:
More Amazing Mexican-Style Recipes to Try
Conclusion
This chili chicken recipe, perfectly spiced and fast, is addicting. Would you like more quick and easy meals? Subscribe to my newsletter for more amazing recipes. 😍
