Meet your new cozy weeknight go-to: Pasture Raised Chicken Chili! This bowl of comforting goodness is packed with tender shredded chicken, creamy white beans, a touch of heat from green chilis, and warm spices. And the best part? It comes together in just 30 minutes if you prep your chicken ahead of time! When it comes to chili, you've gotta have all the toppings—think creamy avocado, fresh cilantro, a kick from fresh jalapeños, sharp cheddar, sour cream, and crunchy tortilla strips. Finish with a squeeze of lime, and you’ve got a hearty, flavor-loaded chili perfect for any night of the week. And hey, when it comes to chicken chili, even us Texans are allowed to put beans in it!  

INGREDIENTS

For the Chicken –

• 1 Lb. 1915 Farm Pasture Raised Chicken Breast (or boneless chicken thigh)
• 2 Tbsp olive oil, divided
• Kosher salt, to taste
• 1 tsp chipotle powder
• 1 tsp garlic powder

For the Chili –

• 1 medium yellow onion, diced
• 5 cloves garlic, finely minced or grated
• 2 tsp cumin
• 2 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• Kosher salt to taste
• 2 (4 oz.) cans of diced green chilis, with their juices
• 2 (14 oz.) cans of white beans, drained and rinsed
• 2 cups chicken broth
• 1/2 cup heavy cream
• Juice of 1/2 a lime

To Serve –

• Ripe avocado slices
• Cilantro, roughly chopped
• Jalapeño slices (I like fresh 'n spicy but pickled would be good too)
• Freshly grated sharp cheddar cheese
• Sour cream
• Tortilla strips 
• Lime wedges

INSTRUCTIONS

Preheat oven to 400°F 

Place the chicken breasts in a small baking dish, seasoning with kosher salt, chipotle powder, and garlic powder. Drizzle with about a tablespoon of olive oil and transfer to oven. Bake for 25-30 minutes, depending on the size of the breasts. They're done when internal temp reaches 165°F (I pull around 160°F and rest them 5 minutes). Once rested, shred the chicken using two forks and set aside. *This can be done a day in advance if you want this to be a really quick meal, just shred and refrigerate chicken! 

To start the chili, place a medium dutch oven over medium heat. Once hot, add a tablespoon of olive oil, followed by the diced onion and a large pinch of kosher salt. Sauté for 5-7 minutes, stirring often, until onions are soft and translucent. 

Add garlic and sauté until aromatic, just a minute or so. Then, add the spices (cumin, chili powder, dried oregano, and cayenne, if using). Let the spices toast a bit before adding both cans of green chilis, followed by the drained and rinsed white beans. Stir to combine then add the chicken broth. Bring to a boil, then reduce heat to a simmer, stirring in the heavy cream. Place a lid over the pot with just a crack for steam, and let simmer on very low heat for about 15-20 minutes. Taste for seasoning and add more salt or cayenne if needed. Add juice of half a lime for a touch of brightness, stir.

Serve in large bowls and garnish with avocado slices, cheddar cheese, sour cream, cilantro, jalapeño slices, tortilla strips, and lime wedges alongside for squeezing. 

*This recipe is excellent for freezing as meal prep for a busy season!

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious pasture raised chicken – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe adapted from Salt & Lavender