When I make broth-based chicken chili, I focus on building layers of flavor with straightforward ingredients and controlled seasoning. I prefer lean chicken, precise measurements for spices, and a simmering technique that extracts richness from each element. If you’re looking for a lighter alternative to traditional chili, but still want depth and balance in every bite, you’ll want to see exactly how I assemble this dish—especially the timing of each step.
Ingredients
- 1/2 onion, chopped or grated
- 3 garlic cloves
- 1 (14-ounce) can stewed tomatoes
- 1 1/2 cups cooked and diced chicken breasts
- 1/4 cup taco sauce
- 48 ounces chicken broth (Pacific Free Range Chicken broth is a popular pick, especially if you shop at Costco and appreciate a good deal)
- 1 diced green chili
- 1 cup cooked white rice
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Steps
- Chop up 1/2 onion and crush 3 garlic cloves. If you cry chopping onions, it’s a rite of passage. Consider using a premium wok set for quick, even chopping prep if you’re short on time.
- Toss that onion and garlic into a large soup pot. Maybe pretend you’re on a cooking show.
- Open the 14-ounce can of stewed tomatoes—juice and all—dump it in. No need to be neat.
- Take 1 1/2 cups cooked, diced chicken breast; add it to the pot like you’re a pro chef.
- Pour in 1/4 cup taco sauce. Resist the urge to squirt some in your mouth.
- Crack open 48 ounces of chicken broth. Pour it all in. Try not to spill it on your socks.
- Dice up 1 green chili (or use canned if you’re feeling lazy). Into the pot it goes.
- Add 1 cup cooked white rice. If you made too much, congrats on meal prepping.
- Sprinkle in 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes.
- Give everything a big ol’ stir, like you’re casting a spell for deliciousness.
- Set the pot over medium heat. Bring it to a gentle simmer—those little bubbles are what you want.
- Let it simmer for 20 minutes. Use this time to clean up, scroll your phone, or contemplate life.
- Taste and adjust seasoning. Needs more salt? Go for it. Spice fiend? Add more red pepper flakes.
- Ladle the chili into bowls. Try not to drool on the counter.
- Top with whatever you like: cheese, sour cream, tortilla strips, or nothing at all. This easy soup pairs well with a side of crusty bread or a stainless steel deep fryer for quick, crispy tortilla strips.
- For best results when simmering and serving, consider using a Dutch oven to retain heat and develop flavors.
Cooking Tips
While simmering the chili, maintain a gentle heat to prevent over-reducing the broth—medium is optimal for consistent bubbling without rapid evaporation. I stir the chicken chili (broth based) every five minutes to avoid scorching. For optimal flavor extraction, let aromatics like onion and garlic cook fully before adding chicken. Always measure broth to precisely 48 ounces for accurate consistency; don’t substitute water for depth.
Final Thoughts
Why choose a broth-based chicken chili over a traditional, thicker variety? I prefer the lighter consistency—48 ounces of chicken broth provides a flavorful base that’s less dense yet still satisfying. The ratio of protein (1 1/2 cups chicken) to vegetables (1/2 onion, 1 can tomatoes) creates balance. For ideal results, simmer exactly 20 minutes for ingredient integration. This method ensures clarity, flavor, and efficiency.
