Chicken Bacon Chili Recipe
This one-pot chicken bacon chili is packed with smoky bacon, tender chicken, creamy white beans, and flavorful spices. Quick to make, kid-friendly, and perfect for weeknights, game days, or meal prep. Make-ahead friendly and easy to customize with your favorite veggies.
Servings: 4 people
Calories: 681kcal
Equipment
- Dutch Oven
Ingredients
- 4 strips thick-cut bacon chopped
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 jalapeno pepper seeds removed, minced
- 2 boneless, skinless chicken breasts *
- 4.5 ounces diced green chilies 1 can
- 2 Roma tomatoes diced
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- 30 ounces canned white beans 2 cans
- 1 cup frozen corn **
- ½ cup frozen peas
- ¼ cup sour cream room temperature***
Optional Garnishes:
- freshly shredded cheddar cheese
- chopped fresh cilantro
- tortilla chips for serving
Instructions
- Using a large pot set over medium heat, cook the chopped bacon until done, about 5 minutes. Remove the bacon and set it to the side. Remove some bacon grease, but leave the majority.4 strips thick-cut bacon
- In the same pot; add chopped onion to the bacon grease. Cook until translucent, about 4-5 minutes. Add the garlic and jalapeno, and cook until fragrant.1 yellow onion, 1 jalapeno pepper, 3 cloves garlic
- Add chicken breasts, green chilies, tomatoes, broth, and spices. Bring this to a boil and then reduce heat to a simmer. Cover and let cook for 8-10 minutes. Once the chicken is fully cooked (165°F internally), reduce heat to low. Remove and shred the chicken using two forks.2 boneless, skinless chicken breasts, 4.5 ounces diced green chilies, 2 Roma tomatoes, 4 cups low-sodium chicken broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon ground cayenne pepper, ½ teaspoon ground cumin
- Puree or crush ½ cup of the white beans into a paste.30 ounces canned white beans
- Add the shredded chicken, cooked bacon, remaining white beans, corn, and peas into the pot. Simmer for 10 minutes. Remove from heat, stir in sour cream.1 cup frozen corn, ½ cup frozen peas, ¼ cup sour cream
- Spoon chili into bowls, garnish with crushed tortilla chips, cilantro, cheese. Enjoy!
Video
Notes
*You can use rotisserie chicken or leftover shredded cooked chicken for an even easier meal. Simply stir in with the corn and peas.
**Swap peas or corn for diced bell peppers, zucchini, or carrots for more color and nutrients.
***Swap sour cream for plain Greek yogurt for a healthier twist.
Tips:
- Keep the seeds in the jalapeño or add a pinch of cayenne for a spicier chili.
- Pureeing half the beans thickens the chili, while leaving the rest whole adds texture. Don’t skip this step for a perfect consistency.
- Shredding the chicken immediately after cooking makes it easier and helps it absorb the chili flavors better.
- Properly cooked chicken should read 165°F internally.
- There's no need to thaw the frozen corn and peas; add them frozen.
- Nutritional information does not include optional ingredients.
Nutrition
Serving: 1bowl | Calories: 681kcal | Carbohydrates: 69g | Protein: 53g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 923mg | Potassium: 2010mg | Fiber: 15g | Sugar: 6g | Vitamin A: 685IU | Vitamin C: 27mg | Calcium: 212mg | Iron: 8mg