mississippi chicken chili recipe

Written ByJenny Smyth Posted on
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The Best mississippi chicken chili recipe

I’m so excited to share my Mississippi Chicken Chili recipe with you all today. This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a hearty meal to warm up on a chilly day or a delicious option for a family gathering, this chili is sure to please. I love how the combination of chicken, onions, garlic, and spices comes together to create a rich and flavorful broth that’s just begging to be ladled over some crusty bread or served with a side of cornbread.

And the best part? It’s incredibly easy to make and can be adapted to suit your taste preferences.

My kids just love helping me in the kitchen, and they always get excited when they see the big pot of chili simmering away on the stove. They’ll often ask me if we can add some extra ingredients, like diced bell peppers or sliced jalapeños, which I’m happy to oblige.

This recipe is truly a crowd-pleaser, and I know your family will love it just as much as mine does.

Mississippi Chicken Chili

4.9 from 1092 votes

A hearty and flavorful chicken chili recipe with a hint of Southern comfort, featuring tender chicken, beans, and a rich blend of spices. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

1 lb boneless skinless chicken breasts
1 onion diced
1 bell pepper diced
2 cloves garlic minced
1 can kidney beans drained and rinsed
1 can diced tomatoes
1 can tomato sauce
2 cups chicken broth
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbsp olive oil

For Garnish

shredded cheddar cheese
sour cream
green onions chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion, bell pepper, and minced garlic.
3Sauté until onions are translucent and peppers are softened, about 5 minutes.
4Add chicken breasts to the pot.
5Cook until chicken is no longer pink on the outside, about 5-7 minutes.
6Stir occasionally to ensure even cooking.
7Stir in chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.
8Cook for 1 minute until fragrant.
9Add diced tomatoes, tomato sauce, kidney beans, and chicken broth.
10Stir well to combine.
11Bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes, or until chicken is cooked through and tender.
12Remove chicken from the pot and shred using two forks.
13Return shredded chicken to the pot and stir well to combine.
14Cook for an additional 5 minutes to allow flavors to meld.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 950mg🌾Total Carbs: 30g🥦Dietary Fiber: 8g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: You can adjust the spices to suit your taste. For a spicier chili, add more cayenne pepper. For a milder chili, reduce the amount of cayenne pepper or omit it entirely. Serve with shredded cheese, sour cream, and chopped green onions for added flavor.

I always love serving this Mississippi Chicken Chili at family gatherings or potlucks because it’s just so easy to serve – simply ladle it into bowls and let everyone help themselves. And don’t worry about leftovers; this recipe makes plenty of food that can be stored in the fridge for up to 5 days or frozen for up to 3 months.

The best part? It’s incredibly easy to reheat – simply scoop out what you need and reheat in the microwave until warmed through.

❓ Frequently Asked Questions About Mississippi Chicken Chili

Q1: What type of chicken should I use for this recipe?

A: You can use boneless, skinless chicken breasts or thighs for this recipe. I prefer using chicken breasts because they cook faster and are easier to shred.

Q2: Can I make this recipe in a slow cooker?

A: Yes, you can definitely make this recipe in a slow cooker! Simply brown the chicken and cook the onions and garlic in a skillet before adding everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Q3: How do I store leftover chili?

A: You can store leftover chili in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months – simply thaw overnight in the fridge or reheat frozen chili on low heat until warmed through.

Q4: Can I customize this recipe with my own favorite spices?

A: Absolutely! This recipe is very adaptable, so feel free to add your own favorite spices or herbs to give it an extra boost of flavor. Some options might include cumin, paprika, or even a pinch of cayenne pepper.

Q5: Is this recipe suitable for vegetarians?

A: Unfortunately, no – this recipe contains chicken as its main ingredient. However, you can easily make it vegetarian by substituting the chicken with diced portobello mushrooms or extra-firm tofu.

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