This spicy, smoky shredded chicken and chorizo chili is loaded with peppers, beans, and bold spices for a hearty, flavorful meal that’s perfect for a cold day.
Shredded chicken, chorizo, and plenty of spices create a perfect bowl of chili
Chili is best when it’s smoky, spicy, and packed with depth. This chicken and chorizo chili delivers on all fronts. It combines tender shredded chicken, rich chorizo, roasted poblano peppers, jalapeño, and aromatic spices to create a deeply satisfying, soul-warming dinner.
Whether you’re craving a game-day chili or just want something comforting on a chilly night, this easy chili recipe comes together beautifully with minimal effort and maximum flavor.
How to make shredded chicken and chorizo chili
This recipe layers rich, smoky flavors from start to finish, starting with homemade broth and ending with a thick, hearty bowl of chili.
What you need
- Split chicken breast: You can use bone-in, skin-on chicken thighs instead, but since this chili includes fatty chorizo, leaner chicken breast balances the richness. A split breast with skin and bones helps flavor the broth. You’ll need about 1½ pounds total.
- Shortcut: Use 3 cups of rotisserie chicken and 4 cups of store-bought broth.
- Fresh chorizo: The star of the show! It adds incredible depth, smokiness, and heat. If unavailable, substitute ground pork and bump up the cayenne and smoked paprika.
- Cannellini beans and tomatoes: White beans make this chili extra creamy, but kidney, pinto, or black beans work just as well. For tomatoes, I prefer Pomi finely chopped or a 28-ounce can of crushed tomatoes.
- Spices: Chili powder, cumin, coriander, and cayenne form the perfect balance of warmth and heat.
- Aromatics: Poblano peppers, jalapeño, onion, and garlic create the flavor base for the chili.
Are poblano peppers spicy?
Not very! Poblano peppers are fairly low on the Scoville scale, so they aren’t considered a spicy pepper. At 2,000 Scoville Heat Units (SHU), they rank lower than a jalapeño. What they deliver, though, is a nice, smoky, complex flavor. Pairing with a hotter jalapeño, extra cayenne powder, and spicy chorizo creates that perfect balance of smoke and heat.
How to make it
- Step 1: Start with the chicken. Cook the chicken breast in salted water for about 1 hour. You’ll simmer it covered for the first half and then uncover it for the second half. The goal is to reduce the broth to about 4 cups of liquid in total. If you want to save time, use 3 cups of cooked chicken from a rotisserie chicken and 4 cups of store-bought chicken broth.
- Step 2: Remove the chicken from the pot and strain the broth through a fine mesh sieve once the chicken finishes simmering. It’s okay if you have a little more or less than 4 cups of broth. If you have less, add water to reach 4 cups.
- Step 3: Remove the skin and bones from the chicken once it’s cool enough to handle. Shred the chicken and set it aside. Wipe out the pot and return it to the stove.
- Step 4: While the chicken cooks, prep all the ingredients for the chili. Trim, deseed, and dice the poblano peppers. Trim and mince the jalapeño. Depending on your heat tolerance, you can remove the seeds from the jalapeño or leave them in. Peel and dice the onion. Peel and mince the garlic.
- Step 5: Heat a little oil in the pot and add the chorizo. Cook over medium heat until cooked through. Remove the chorizo with a slotted spoon. Drain off all but 1 tablespoon of chorizo fat.
- Step 6: Add the poblano, jalapeño, and onion to the chorizo fat. Cook until they soften. Then, add the garlic and spices and cook for 1 minute until fragrant.
- Step 7: From there, add the chicken broth.
- Step 8: Next, add the tomatoes, cooked chorizo, chicken, and drained beans. Bring to a boil. Partially cover and simmer for 30 minutes to 1 hour or until the chili reduces and thickens. You can mash a few of the beans to thicken it further. Taste and add more salt and pepper.
You’re ready to serve it up! Ladle the chili into bowls, and then garnish to your heart’s content.
I opted for sour cream and minced cilantro. I contemplated adding shredded cheese on top, but the chili is so flavorful that it wasn’t even needed. You could also serve this with minced scallions, diced avocado, minced red onion, or crushed tortilla chips.
FAQ
Can I make this chili in a slow cooker?
Yes, but you’ll skip making homemade broth. Brown the chorizo and aromatics on the stove first, then transfer everything (including the split chicken breasts and store-bought broth) to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, shred the chicken, and stir it back in before serving.
Can I use leftover rotisserie chicken?
Absolutely. Skip the broth step and use 4 cups of low-sodium chicken broth instead. Shred about 3 cups of cooked chicken and add it after the chili starts to simmer.
How can I make it less spicy?
Use mild chorizo or replace it with ground pork or turkey. Remove the jalapeño seeds and cut the cayenne in half.
Can I freeze chicken and chorizo chili?
Yes! Let the chili cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth or water.
What sides go well with this chili?
Try it with cornbread, rice, or roasted sweet potatoes. A dollop of sour cream and a side of avocado make it even better.
Why You’ll Love This Chicken and Chorizo Chili
- Spicy and smoky: A perfect balance of heat and depth.
- Protein-packed: Chorizo and chicken make it filling and satisfying.
- Flexible: Great with different beans or peppers.
- Freezer-friendly: Perfect for meal prep or make-ahead dinners.
This shredded chicken and chorizo chili is a bold, flavor-forward twist on classic chili that’ll keep you warm all season long.
Shredded Chicken and Chorizo Chili
Equipment
- Soup pot
Ingredients
- 1½ pounds split chicken breast (approximately 1 breast; see Note 1)
- 8 cups water
- 3 teaspoons kosher salt
- 1 teaspoon neutral oil
- 1 pound fresh chorizo (loose)
- 3 poblano peppers (trimmed, seeded, and minced)
- 1 jalapeño (trimmed and minced)
- 1 yellow onion (peeled and diced)
- 4 cloves garlic (peeled and minced)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon cayenne powder (optional)
- 28 ounce can crushed tomatoes (or use a 26-ounce box of finely chopped tomatoes)
- 4 cups chicken broth (from above; see Note 1)
- 15.5 ounce can cannellini beans (drained and rinsed)
- Salt and pepper to taste
For serving:
- Sour cream
- Cilantro (minced)
Instructions
Cook the chicken breast:
- Place the chicken breast in a large pot. Add 8 cups of water and 3 teaspoons kosher salt. Bring to a boil. Skim foam from the top of the water.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes. Skim the surface of the broth occasionally as it simmers.
- Remove the lid and continue simmering, uncovered, for 30 minutes until the chicken reaches at least 165ºF and the liquid reduces to about 4 cups.
- Remove the chicken from the pot and transfer to a plate. Remove and discard the skin and bones once it’s cool enough to handle. Shred the meat and set aside.
- Strain the broth through a fine-mesh sieve into a large glass measuring cup. It’s okay if you have a little more or less than 4 cups. If you have less, add enough water to reach 4 cups of broth.
- Wipe out the pot and return it to the stove.
Fry the chorizo:
- Add 1 teaspoon neutral oil to the pot and turn the heat to medium. Once hot, add the chorizo and cook, breaking it up, for 10 to 12 minutes until it is completely cooked. Use a slotted spoon to transfer the chorizo to a bowl. Drain off all but 1 tablespoon of chorizo fat from the pot. Return the heat to medium.
Cook the aromatics:
- Add the diced poblano, jalapeño, and onion to the chorizo fat. Sauté for 8 to 10 minutes until softened. Season with salt and pepper.
- Add the minced garlic, chili powder, cumin, cayenne powder, and coriander. Cook for 1 minute until fragrant. Season with salt and pepper.
Simmer the chili:
- Add the chicken broth. Then, add the tomatoes, cooked chorizo, chicken, and drained beans. Bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 to 60 minutes. Stir occasionally. Taste and add more salt and pepper if needed.
To serve:
- Divide the chili between bowls. Garnish with sour cream and minced cilantro. You can also garnish with diced avocado, scallions, or shredded cheese. Enjoy!
Made this on Sunday for a game day party and it was perfect!!! We had it with corn bread and and lots of shredded cheese on top. It was devoured. Thank you!