This spicy chili with shredded chicken and chorizo is incredibly easy to prepare but is loaded with heat and flavor.
If you like your chili hot and spicy, this is chili with shredded chicken recipe for you! It comes together pretty quickly with many awesome layers of flavors. If you want to tone down the heat, replace the poblano peppers with bell peppers!
This recipe makes a big pot, so you’ll have delicious shredded chicken and chorizo chili to eat all week long! What’s not to love?
This recipe starts with fresh chorizo and you’ll render out the fat, but you’ll want to leave some of that liquid gold in the pot. It’ll add tons of flavor to the final dish! You’ll add your aromatics to the rendered chorizo fat and fry them until they char. From there, it’s just a matter of adding lots of spices and liquid. All you need to do is simmer the chili for about 30 minutes, add the beans, and simmer for 10 more minutes and that’s it!
You’ll have a big bowl of warming, comforting, spicy chili in front of you before you know it.
Looking for more spicy recipes? Check my archives!
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Spicy Chili with Shredded Chicken and Chorizo
- Medium pot
- Soup pot
- 1 tablespoon olive oil
- 1 pound fresh chorizo no casings
- 1 pound boneless, skinless chicken breasts (about 2 breasts)
- 1 jalapeño trimmed and minced
- 3 poblano peppers or green bell peppers, trimmed and diced
- 1 onion peeled and diced
- 1 cup chicken stock or beer
- ¼ cup chili powder
- 2 teaspoons cumin
- 1 tablespoon oregano
- 28 ounce can of crushed tomatoes
- 3 cups reserved cooking water from chicken
- 14.5 ounce can cannellini beans
- Salt pepper, and sugar to taste
- Pilpelchuma to taste optional
- Sour cream, cheese, and lime wedges (optional)
Cook the Chicken Breasts:
- Bring 4 cups water to a boil in a medium pot. Once boiling, add the chicken breasts. Reduce heat to a low boil and cook for 30-40 minutes. Once cooked through, remove the chicken breasts and reserve 3 cups of the cooking water. Once cool enough to handle, use two forks to shred the chicken and set aside.
Fry the Chorizo:
- Add the olive oil to a 4 quart soup pot or french oven. Once shimmering, add the chorizo and cook for 10 minutes until browned on the bottom and cooked through. Remove from the pot and set aside.
Cook the Aromatics:
- In the same pot, add the onions and peppers and season with salt and pepper. Cook for 10-15 minutes or until the vegetables are slightly charred around the edges and very soft, stirring frequently. Add the chicken stock and bring to a boil, continue cooking, stirring frequently, until the liquid has reduced by half.
Simmer the Chili:
- Add the chili powder, cumin, and oregano and stir to combine. Add the tomatoes, reserved chicken broth, chorizo, and shredded chicken. Season with salt, pepper, and a bit of sugar to help done down the acidity of the tomatoes. Bring to a boil and then reduce heat to a simmer for 30 minutes to allow the flavors to meld.
Finish the Chili:
- Add the beans and cook for an additional 10 minutes.
- Divide soup between bowls and serve with sour cream, shredded cheese, and lime wedges. Enjoy!