The Speedy Simmer: My Go-To Quick Chicken Chili

There are certain dishes that, even after years in the professional kitchen and countless hours spent crafting elaborate meals, still hold a special place in my heart. Quick Chicken Chili is one of them. It’s the kind of comfort food that whispers of busy weeknights transformed into cozy evenings, a culinary hug in a bowl that requires minimal fuss but delivers maximum satisfaction. I remember one particularly brutal winter evening, snow piling up outside, and a craving for something warm and hearty that wouldn’t take all night. This chili, with its vibrant flavors and surprisingly complex depth from a few key pantry staples, became my instant savior. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly remarkable, proving that deliciousness doesn’t always need a long, drawn-out process.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 4 servings
• Dietary Type: Adaptable (can be made vegetarian/vegan with substitutions)

Ingredients

This chili leans on a smart combination of dried chiles and spices for its foundational flavor, proving you don’t need hours of simmering for a rich chili base.

• 10 ounces low sodium chicken broth
• 14 ounces diced low-sodium tomatoes, with juice
• 3/4 cup onion, sliced or chopped
• 3 dried New Mexico chiles, stems and seeds discarded, torn into pieces
• 1 tablespoon chili powder
• 2 garlic cloves
• 1/4 cup fresh cilantro, chopped
• 1/2 cup pumpkin seeds (pepitas)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 lb shredded cooked chicken (rotisserie chicken is a fantastic shortcut here)
• 1 (15 ounce) can red beans or 1 (15 ounce) can pink beans, rinsed and drained

Equipment Needed

For this straightforward recipe, you won’t need much:

• Blender or food processor
• 3- to 4-quart heavy saucepan or Dutch oven
• Measuring cups and spoons
• Cutting board and knife

Instructions

The beauty of this Quick Chicken Chili lies in its streamlined approach. The flavor base is created in a blender, cutting down on chopping time and ensuring a smooth, cohesive sauce.

1. Prepare the Chili Base: In a blender, combine the low sodium chicken broth, diced low-sodium tomatoes with their juice, onion, torn dried New Mexico chiles, chili powder, garlic cloves, fresh cilantro, pumpkin seeds, ground cumin, and salt. Purée this mixture until it’s smooth. This process might take about 2 minutes, depending on the power of your blender. The result should be a vibrant, thick sauce.

2. Build the Chili Base: Heat a tablespoon of neutral cooking oil (like vegetable or canola oil) in a 3- to 4-quart heavy saucepan or Dutch oven over moderately high heat. You want the oil to be hot but not smoking. Carefully pour in the puréed sauce from the blender.

3. Simmer the Base: Bring the sauce to a boil, uncovered. Stir occasionally to prevent sticking. Allow it to boil for 5 minutes. This initial boil helps to deepen the flavors and slightly thicken the sauce.

4. Prepare the Chicken: While the sauce is simmering, if you are not using pre-shredded chicken, coarsely shred your cooked chicken. This can be done by hand or with two forks.

5. Combine and Simmer: Stir the shredded chicken and the rinsed and drained red or pink beans (along with their juices, if you prefer a slightly more liquid chili) into the simmering chili base.

6. Final Simmer: Reduce the heat to moderately low. Cover the saucepan and let the chili simmer gently for 10 minutes. This allows the flavors to meld beautifully and ensures the chicken and beans are heated through.

Expert Tips & Tricks

• Dried Chile Power: New Mexico chiles offer a mild, fruity heat and a beautiful earthy flavor. If you can’t find them, Ancho chiles are a good substitute, though they have a slightly richer, smokier profile. Always discard the stems and seeds thoroughly to control the heat level.
• Rotisserie Chicken Shortcut: For ultimate speed, a store-bought rotisserie chicken is your best friend. It’s already cooked and seasoned, providing a fantastic flavor base for the shredded chicken.
• Seed Toasting (Optional): For an extra layer of toasted, nutty flavor, you can lightly toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they start to pop, before adding them to the blender. Watch them carefully as they can burn quickly.
• Spice Level Control: The heat from dried chiles can vary. If you are sensitive to spice, start with 2 chiles and taste after blending, adding a third if you desire more warmth. Remember, you can always add a pinch of cayenne or hot sauce at the end.
• Bean Choice: Both red and pink beans work wonderfully here, offering a creamy texture and a mild flavor that complements the chili spices. Pinto beans are also a suitable option.

Serving & Storage Suggestions

This Quick Chicken Chili is incredibly versatile when it comes to serving. It’s fantastic on its own, but even better with a few thoughtful accompaniments.

• To Serve: Ladle the hot chili into bowls. Classic toppings include a dollop of sour cream, a sprinkle of shredded cheddar cheese, some crunchy tortilla strips, and a scattering of fresh chopped cilantro. Sliced avocado or a dollop of guacamole adds a lovely creaminess.
• Storage: Leftover chili will keep well in an airtight container in the refrigerator for 3-4 days.
• Reheating: Gently reheat the chili on the stovetop over low heat, stirring occasionally, or microwave individual portions. You may need to add a splash more chicken broth or water if it has thickened too much during storage. This chili also freezes beautifully for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

This nutritional information is an estimate and will vary based on specific ingredients used, especially the type of beans and if you add extra toppings.

Nutrient	Amount per Serving	% Daily Value
Calories	432.5 kcal
Calories from Fat
Total Fat	16.9 g	25%
Saturated Fat	3.8 g	18%
Cholesterol	85.1 mg	28%
Sodium	299.5 mg	12%
Total Carbohydrate	29.6 g	9%
Dietary Fiber	10.1 g	40%
Sugars	4.3 g	17%
Protein	43.1 g	86%

Note: The “Calories from Fat” and its percentage of Daily Value are typically listed together, but the provided data was split. The values reflect the combined information.

Variations & Substitutions

While this recipe is wonderfully satisfying as is, here are a few ideas to make it your own:

• Vegetarian/Vegan Option: Swap the chicken for black beans or kidney beans (increasing the total bean quantity) and use vegetable broth instead of chicken broth. For a heartier vegan version, consider adding cubed sweet potato or butternut squash to simmer with the beans.
• Smoky Heat: For a deeper, smokier flavor, substitute some of the New Mexico chiles with chipotle peppers in adobo sauce. Adjust the quantity to your heat preference.
• Corn Addition: Stir in a cup of frozen or canned corn during the last 5 minutes of simmering for a touch of sweetness and texture.
• Grains Galore: Serve this chili over quinoa, brown rice, or even a baked sweet potato for a complete meal.

FAQs

Q: What makes this chili quick and flavorful without a long simmer?
A: The magic lies in puréeing the dried chiles, onion, garlic, tomatoes, and spices into a smooth sauce. This intensifies their flavors and creates a rich base instantly, eliminating the need for hours of slow cooking.

Q: Can I use fresh chiles instead of dried?
A: While you can, dried New Mexico chiles provide a specific flavor profile and concentrated essence that’s hard to replicate with fresh varieties in a quick recipe. If you must use fresh, you’ll need to roast them first and adjust quantities significantly.

Q: My chili seems a bit thin. How can I thicken it?
A: For a thicker chili, you can simmer it uncovered for a few extra minutes after the final 10-minute simmer, allowing some of the liquid to evaporate. Alternatively, you can mash a portion of the beans against the side of the pot or blend a small amount of the chili and stir it back in.

Q: Is it important to discard all the seeds from the dried chiles?
A: Yes, discarding the seeds and membranes is crucial for controlling the heat. The seeds are where most of the capsaicin resides. Leaving them in will result in a much spicier chili.

Q: What’s the best way to prepare the chicken if I’m not using rotisserie chicken?
A: You can poach chicken breasts or thighs in seasoned water or broth until cooked through, then shred them. Pan-searing chicken tenders and then shredding them also works well.

Final Thoughts

This Quick Chicken Chili is more than just a recipe; it’s an invitation to savor the simple pleasures of a hearty, home-cooked meal, even when time is of the essence. It’s a reminder that pantry staples can transform into something extraordinary with a little guidance and a lot of flavor. So, the next time you’re craving comfort, reach for your blender and your favorite saucepan. I promise, the reward of this vibrant, soul-warming chili will be well worth the minimal effort. Serve it up with your favorite toppings and enjoy the delicious simplicity.