Chorizo Chicken Chili

Why You’ll Love This Recipe

Say hello to my husband’s new favorite comfort food. Actually, it’s pretty high on my list of all-time favorite meals too! This chili is perfect for game day entertaining, or feeding any kind of crowd.

• Big, bold flavor: Featuring smoky chorizo, jalapeño, and a touch of heat from chili powder and cumin, this chili is comfort in a bowl.
• Easy to make: Everything simmers together in one pot, making cleanup a breeze!
• Customizable: From shredded cheese and sour cream to avocado and tortilla chips, everyone can top their bowl just the way they like it.
• Great as leftovers: The flavors deepen overnight, making this chili a meal-prep win for next-day lunches or freezer-friendly dinners.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Chorizo Chicken Chili

Tender shredded chicken, spicy chorizo sausage, veggies, beans and lots of spices come together in this hearty family favorite that's perfect for game day, or any day of the week.

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Course: Soups

Cuisine: Mexican

Keyword: Chorizo Chicken Chili

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 -8 servings

Calories: 428kcal

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Ingredients 

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• 1 tablespoon olive oil
• 1 pound chorizo
• 1/2 cup diced onion
• 1 small jalapeno seeded and diced
• 1 red bell pepper seeded and diced
• 2-3 cloves garlic minced
• 1 4 oz. can tomato paste
• 6 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1 tablespoon brown sugar
• 1 15 oz. can black beans, rinsed and drained
• 1 15 oz. can pinto beans, rinsed and drained
• 2-3 cups cooked shredded chicken
• Salt and pepper to taste
• Chopped fresh cilantro
• Optional toppings

Instructions

• Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound chorizo and cook, breaking up as you go, until no longer pink.
• Add 1/2 cup diced onion,1 small jalapeno, seeded and diced, 1 red bell pepper, diced and 2-3 cloves garlic and cook until the vegetables are tender, 5-7 minutes.
• Stir in 1 4 oz. can tomato paste and cook until the mixture is a dark red, 5-7 minutes more. Slowly pour in 6 cups chicken broth and stir until the tomato paste is completely incorporated. Stir in 2 teaspoons chili powder, 1 teaspoon oregano, 1/2 teaspoon cumin and 1 tablespoon brown sugar.
• Add 1 15 oz. can black beans, rinsed and drained and 1 15 oz. can pinto beans, rinsed and drained. Stir in 2-3 cups cooked shredded chicken. Season with salt and pepper, to taste. Simmer for 20-30 minutes to blend the flavors.
• Stir in chopped fresh cilantro just before serving, topped with your favorite chili toppings.

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Nutrition

Serving: 1g | Calories: 428kcal | Carbohydrates: 14g | Protein: 36g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 104mg | Sodium: 1223mg | Fiber: 4g | Sugar: 3g

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Set Up A Toppings Bar So Everyone Can Build Their Own Bowl

One reason I love serving chili for game day, or any casual get-together is that I can set out toppings and let everyone customize their bowl. Here are some delicious ideas for topping your chili.

• Shredded cheese: Cheddar, Monterey Jack, pepper jack, queso fresco, or even crumbled cotija are all great choices.
• Creamy Toppings: Sour cream, plain Greek yogurt, or Mexican crema help cool down the spice.
• Fresh Herbs: Chopped cilantro, green onions, or fresh parsley for brightness.
• Crunchy Options: Tortilla chips, corn chips (Fritos are my favorite!), or crispy fried onions.
• Avocado: Diced avocado or guacamole are always a hit.
• Lime Wedges: A squeeze of fresh lime really wakes up the flavors of the chili.
• Extra Heat: Sliced jalapeños (fresh or pickled), hot sauce, or crushed red pepper flakes let people make their bowl as spicy as they like.

Recipe Tips

• Rotisserie chicken for the win! A store-bought rotisserie chicken makes shredding and adding the chicken super quick and convenient.
• Adjust the spice level: Want it hotter? Leave in some jalapeño seeds in or add a pinch of cayenne. More mild? Skip the jalapeño altogether.
• Make it thicker: Simmer uncovered for a bit longer, or stir in 1/4 cup of masa or cornmeal.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if it seems too thick. Alternatively, heat individual bowls in the microwave in 1–2 minute intervals, stirring in between until warmed through.

Variations and Fun Twists

• Extra Smoky: Add a chopped chipotle pepper in adobo for extra spice and more smoky heat.
• Veggie Loaded: Stir in corn (canned or frozen), zucchini (chopped or shredded), or cooked, cubed sweet potatoes for more hearty veggie goodness.
• Creamy Chili: Stir in ½ cup of sour cream or heavy cream just before serving.
• Extra Cheesy: Stir in shredded cheddar, Monterrey jack or pepper jack cheese just before serving.