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chicken chili with sour cream
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5 from 2 votes

Chicken Chili

Prep Time45 mins
Cook Time1 hr 30 mins
Course: entree
Cuisine: American, International, Mexican, Tex-mex
Keyword: chicken, chili
Servings: 6 people


  • 4 cups chopped yellow onions 2 large onions
  • 1/8 cup good olive oil plus extra for chicken
  • 1/8 cup minced garlic
  • 2 red bell peppers cored, seeded, and large-diced ( about 3/4 inch dice.)
  • 2 yellow bell peppers cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes or to taste
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 teaspoons kosher salt plus more for chicken
  • 2 28-ounce cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 split chicken breasts bone in, skin on
  • Freshly ground black pepper


  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked.
  • While the chicken is cooking, cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  • While onions are cooking, use a pairing knife to pierce and slightly break open the tomatoes to release their water and seeds. Crush the tomatoes by hand, or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times), or simply chop well with a sharp knife. Set aside.
  • To the onions, add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
  • Add the tomatoes & basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • While chili is simmering, separate the chicken meat from the bones and skin and shred, or cut it into 3/4-inch chunks. (All a matter of preference.) Add the chicken to the chili and simmer, uncovered, for another 20 minutes. Taste for seasoning.
  • Serve with the toppings, or refrigerate and reheat gently before serving.