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8 Can Chicken Chili is a quick and easy chili recipe – with only 8 canned ingredients and dried seasonings, this chicken chili recipe is ready in no time. So delicious, cozy, and easy to make. Top with all your favorite chili toppings like sour cream, shredded cheese, and tortilla chips.
For my most popular recipe ever – and a twist to this 8 can chicken chili – make this 7 Can Chicken Taco Soup ❤︎
8 Can Chicken Chili Recipe
I love a Classic Chili Recipe that slow cooks for hours, but let’s be real, sometimes you want comfort food that is quick and easy to make.
Which is why I LOVE this 8 can chicken chili recipe. It literally is just 8 canned ingredients + dry seasonings that get dumped into a soup pot, and then it simmers until all the flavors perfectly meld together and the chili is thickened.
You get all the comfort of chili but with only about 22 minutes of work and prep combined! Open up some cans, measure out a few dried spices, and let it simmer for 20 minutes. That’s it. Promise!
While the chicken chili is simmering make sure and use that time to prep some topping ideas for the chili – my family loves simply using sour cream, shredded cheese, and tortilla chips. My kids love to use the chips to dip into the chili, or crumble them on top of the chili for a garnish.
Other topping ideas for chicken chili are avocado chunks or slices, chopped cilantro, sliced jalapeños, and tortilla strips.
Simple Ingredients Needed
- Chicken Broth : Regular salted chicken broth or the low-sodium chicken broth can be used in the chili. It really depends on your salt preference or dietary needs. Chicken stock or chicken bone broth could also be used.
- Chili Beans : These are canned pinto beans in a mild chili sauce. Do not drain the sauce from the can.
- White Corn : Lightly drain the corn. No need to use a strainer, just drain some of the juice out using the lid, before you dump the canned corn into the pot.
- Petite Diced Tomatoes
- Chicken Breast : Drain the chicken and use two forks to flake it into smaller pieces, like shredded pieces.
- Tomato Sauce
- Diced Green Chilies : My family does not like the texture of green chilies so I always throw the chicken broth and green chilies into a blender and blend until smooth. Then I pour that into the pot.
- Cumin, Garlic Powder, Onion Powder, Chili Powder
How To Make Chicken Chili With 8 Cans (Printable Recipe Card)
In a large pot or ceramic dutch oven, over medium-high heat, add all the ingredients and stir together. Bring to a boil.
Once boiling, reduce the heat to medium or medium-low and let the chili simmer (uncovered) for 20 minutes.
Serve warm and garnish with your favorite chili toppings like sour cream, shredded cheese, and tortilla chips. Enjoy!
How To Store Leftovers
Leftover 8 can chicken chili can be transferred to an airtight container, and stored in the refrigerator, for up to 4 to 5 days.
Reheat leftovers in individual portions in the microwave, or on the stove top over medium heat, until heated through.
Pro Tips From The Test Kitchen
- Use A Good Quality Canned Chicken : I absolutely love the canned chicken from the Kirkland Signature brand that you can buy at Costco. It is really good quality chicken and it actually tastes really good. If you don’t have a Costco membership – I recommend using the Swanson brand – I have used it before and had good results with it.
- Make It Spicy : This is a mild chicken chili but there are lots of ways to spice it up if wanted. Use hot or medium diced green chilies. Substitute a can of chopped jalapeños for the diced green chilies (or use both of them!). Garnish the chili with jalapeños and/or shredded Pepper Jack cheese. Add some spicier dried seasonings like red cayenne pepper and chili powder.
- Simmer Time : The simmer time is really important as that is what melds all the flavors together and thickens the chili. The chili tastes much better after it has had time to simmer. So don’t rush it and just heat it up, really let it simmer for 20 minutes (longer if you can have time, like closer to 30 minutes) at a low boil/simmer so it has time for all the delicious flavors to combine together.
- Texture Tip : I like to blend up the chicken broth and green chilies because my family does not like the texture of green chilies. You could also add the diced tomatoes in the blender for an even smoother, less chunky chili. Or use crushed tomatoes instead of diced tomatoes for no chunks.
- Salt Content : I have always made this recipe with full salted chicken broth plus regular canned ingredients; meaning no low-sodium or salt-free products. We love it that way, however, if you are sensitive to salt or are watching sodium intake then it’s really easy to use the lower-sodium versions of most of the canned ingredients in the recipe.
More Canned Chicken Dinner Recipes
More Chili Recipes You’ll Love
- Taco Chili Recipe
- Easy Quick Chili Recipe
- Chunky Sweet Potato Chili
- Slow Cooker Taco Ranch Chicken Chili
- Baked Bean Chili
- Slow Cooker Creamy White Chicken Chili
- Crock Pot Cream Cheese Chicken Chili
- Ground Beef Queso Chili
8 Can Chicken Chili
Ingredients
- 2 cans (15 oz each) chili beans (do not drain)
- 1 can (15 oz) white corn (lightly drained)
- 1 can (14.5 oz) chicken broth
- 1 can (14.5 oz) petite diced tomatoes (do not drain)
- 1 can (4.5 oz) diced green chilies
- 1 can (12.5 oz) chicken breast (drained & flaked)
- 1 can (8 oz) tomato sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- sour cream, shredded cheese, tortilla chips chili toppings for serving
Instructions
- In a large pot or ceramic dutch oven, over medium-high heat, add all the ingredients (not the toppings) and stir together. Bring to a boil.*I blend the chicken broth and diced green chilies in a blender until smooth, then add it into the pot.2 cans (15 oz each) chili beans, 1 can (15 oz) white corn, 1 can (14.5 oz) chicken broth, 1 can (14.5 oz) petite diced tomatoes, 1 can (4.5 oz) diced green chilies, 1 can (12.5 oz) chicken breast, 1 can (8 oz) tomato sauce, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder
- Once boiling, reduce the heat to medium or medium-low, and let the chili simmer (uncovered) for 20 minutes.
- Serve warm and garnish with your favorite chili toppings like sour cream, shredded cheese, and tortilla chips. Enjoy!sour cream, shredded cheese, tortilla chips
Notes
- Use A Good Quality Canned Chicken : I absolutely love the canned chicken from the Kirkland Signature brand that you can buy at Costco. It is really good quality chicken and it actually tastes really good. If you don’t have a Costco membership – I recommend using the Swanson brand – I have used it before and had good results with it.
- Make It Spicy : This is a mild chicken chili but there are lots of ways to spice it up if wanted. Use hot or medium diced green chilies. Substitute a can of chopped jalapeños for the diced green chilies (or use both of them!). Garnish the chili with jalapeños and/or shredded Pepper Jack cheese. Add some spicier dried seasonings like red cayenne pepper and chili powder.
- Simmer Time : The simmer time is really important as that is what melds all the flavors together and thickens the chili. The chili tastes much better after it has had time to simmer. So don’t rush it and just heat it up, really let it simmer for 20 minutes (longer if you can have time, like closer to 30 minutes) at a low boil/simmer so it has time for all the delicious flavors to combine together.
- Texture Tip : I like to blend up the chicken broth and green chilies because my family does not like the texture of green chilies. You could also add the diced tomatoes in the blender for an even smoother, less chunky chili. Or use crushed tomatoes instead of diced tomatoes for no chunks.
- Salt Content : I have always made this recipe with full salted chicken broth plus regular canned ingredients; meaning no low-sodium or salt-free products. We love it that way, however, if you are sensitive to salt or are watching sodium intake then it’s really easy to use the lower-sodium versions of most of the canned ingredients in the recipe.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
This recipe looks perfect for our busy nights . I don’t see the canned chili in the ingredients though. Do you mean the chili beans or do I get a can of chicken chili?
Hi! You’re right, there is no canned chili for one of the ingredients. I was not quite sure what to call this so I went with chicken chili because it has that consistency and has the tomato sauce in it. The recipe as written is the correct one. I double checked 🙂 Hope you love this! And yes, it’s very easy and perfect for busy nights.
Did you know there are different sizes of “cans”? Would be nice if you stated this.
I will add it into the notes, but most recipes (unless stated) call for the standard 15 oz size cans. But yes, I will go make a note of it in the recipe. Thanks!
I have three vegetarians in my family and followed the recipe omitting the canned chicken and substituting vegetable broth for the chicken broth. It tastes great but is more soupy than a chili would be. Any ideas on how to get a thicker consistency for a vegetarian chili?
Add some Cut up butternut squash! It will cook down and thicken.
Excellent! Quick, easy, delicious, lots of leftovers, and I can keep everything on hand in the pantry! Thanks!
The list of ingredients in your narrative lists 4 oz can of green chilis, but the actual recipe lists 14.5 oz can of green chilis. Could you please clarify?
I will have to go fix that. Thank you! Use a 4 oz can of diced green chilies.