Soups & Stews
Betty Crocker's chicken chili recipe delivers the ultimate slow-simmered comfort food experience—rich, hearty, and packed with tender chicken, smoky spices, and creamy texture that makes every spoonful satisfying. This isn’t just chili; it’s the kind of meal that warms your home with its deep, aromatic flavors while requiring minimal effort. The secret lies in balancing traditional spices with just the right amount of creaminess, creating a dish that’s both nostalgic and refined.
What sets this recipe apart is the 30-minute active prep followed by a 1-hour simmer that develops layers of flavor without requiring constant attention. Ground chicken breaks down into tender pieces, while beans and tomatoes meld into a thick, velvety base.
The spices—cumin, chili powder, and garlic—build complexity as they simmer, ensuring each bite is bold yet balanced. This is the chili you’ll crave on cold nights or game days, where every ingredient plays a part.
The result is a pot of chili that’s creamy without being heavy, with just enough body to hold its shape while still being smooth. Top it with shredded cheese, a dollop of sour cream, and fresh green onions for a finish that feels restaurant-quality.
It’s the kind of recipe that transforms simple pantry staples into something extraordinary—proof that comfort food doesn’t have to be complicated.
Perfect for feeding a crowd or meal prepping for the week, this chili scales effortlessly and tastes even better the next day. The slow simmer ensures flavors deepen over time, making it ideal for those who appreciate meals that get better with patience.
Let’s get cooking—your taste buds will thank you.
Ingredients for betty crocker chicken chili
Betty Crocker's classic chili ingredients—simple but packed with deep, comforting flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chicken 🍗 | 1 ½ lb | Boneless, skinless preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Black Beans 🌿 | 1 cup | Drained and rinsed |
| Kidney Beans 🌿 | 1 cup | Drained and rinsed |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Ground, not powdered |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cream of Chicken Soup 🥣 | 1 cup | Condensed, low-sodium |
| Sour Cream 🧀 | ½ cup | Full-fat for creaminess |
| Shredded Cheddar Cheese 🧀 | 1 cup | For topping |
| Fresh Green Onions 🧅 | 4 whole | Chopped, for garnish |
The chicken and beans are the heart of this dish. Ground chicken breaks down beautifully during the simmer, giving you that tender texture. Grab the pre-shredded canned beans from the store—no need to soak or prep. For the tomatoes, San Marzano is the gold standard (they're sweeter and less acidic), but any good-quality diced tomatoes work. The onions and garlic? Fresh is always better, but if you're in a pinch, jarred minced garlic or frozen onions will do. I always grab extra green onions—they're cheap and add a bright finish.
No chili powder? Substitute with 1 tbsp smoked paprika plus 1 tsp cayenne for heat. Short on beans? Lentils or pinto beans work just as well. The cream of chicken soup is what gives this chili its signature creamy texture—low-sodium is key so you don't over-salt the dish. Want to make it even creamier? Stir in an extra splash of sour cream at the end. The cheese topping? Sharp cheddar melts best, but whatever you've got will work.
This chili tastes even better the next day—3-4 days in the fridge is perfect. Freeze portions for up to 3 months if you want to prep ahead. I always double the batch and freeze half—game day lifesaver. Store the leftovers with the sour cream stirred in, so it gets creamy when reheated. The cheese and green onions go on fresh after heating, so they stay bright and crisp.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the chicken, dump in the onions and garlic, then let the canned tomatoes and spices do their thing. No extra bowls, no fuss, and that rich, smoky aroma fills the kitchen while you’re still chopping.
- Garlic-Kissed Depth: Between us, the garlic cloves here aren’t just for show—they caramelize right into the black beans, giving every bite that slow-cooked, restaurant-worthy punch. Honestly, the first time I tasted it, I thought, “This is how chili should taste every time.”
- Lunchbox Hero: Between work lunches and school snacks, this chili is my secret weapon. The black beans hold up perfectly in containers, and the ground chicken stays tender—no sad, dry leftovers here. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Ground chicken is cheaper than beef, and canned tomatoes? Always on sale. I make this for $1.50 per serving, and my kids still beg for seconds. Not the prettiest, but the taste makes up for it—and my wallet thanks me.
Step-by-step instructions for betty Crocker's chicken chili
Here's how to make this hearty chili with rich spices and creamy texture that'll warm up any meal.
Brown the Ground Chicken
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb ground chicken and cook, breaking it apart with a wooden spoon, until it's no longer pink in the center—about 5-7 minutes. This step develops deep flavor that infuses the entire chili.
As the chicken browns, you'll see it start to release juices and develop a slightly crispy texture. Don't worry if it looks dry at this stage—it'll reabsorb moisture as we cook. Once fully browned, transfer the chicken to a plate and set aside.
Sauté the Aromatics
In the same pot, add the diced yellow onion and cook over medium heat for 3-4 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant—this releases their full flavor potential.
Here's where it gets good: Sprinkle in the 2 tbsp chili powder and 1 tbsp ground cumin, stirring constantly for 30 seconds to toast the spices. You'll smell that rich, earthy aroma—this is the foundation of your chili's flavor. Be careful not to burn them, as they can turn bitter quickly.
Build the Chili Base
Pour in the 2 cups canned diced tomatoes, 1 cup black beans, 1 cup kidney beans, and 2 cups chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot—those are packed with flavor. Season with the 1 tsp salt and 0.5 tsp black pepper.
Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes, stirring occasionally. You'll see the flavors meld together and the beans start to break down slightly. This simmering step develops the chili's rich, complex taste.
Finish with Creamy Elements
After 20 minutes, stir in the 1 cup cream of chicken soup and 0.5 cup sour cream, mixing gently to distribute evenly. The chili should thicken slightly as it simmers. Return to a gentle simmer for another 10 minutes, allowing the flavors to meld completely.
Real talk: The creaminess comes from these two ingredients working together—the cream of chicken soup adds body while the sour cream provides that tangy richness. If the chili seems too thick, add a splash of warm water or broth to reach your desired consistency.
Serve Warm with Toppings
Remove the chili from heat and stir in the 1.5 lb browned ground chicken you set aside earlier. Let it sit for 5 minutes to allow the flavors to meld completely. Ladle into bowls and top with 1 cup shredded cheddar cheese and 4 chopped fresh green onions.
Each bite should deliver that perfect balance of spicy, creamy, and hearty textures. The cheese melts slightly from the heat, creating a delicious topping that ties everything together. Serve with crusty bread or tortilla chips for the ultimate comfort food experience.
Pro Tips For Making Betty Crocker Chicken Chili
- Brown the Chicken Properly: The recipe might call for quick cooking, but don’t skip browning the chicken first. After breaking up the raw meat, let it sizzle in the pot for 3-4 minutes until it loses its pink color—this builds flavor the recipe alone won’t deliver.
- Drain Those Beans: I learned this the hard way: don’t just dump the canned black beans straight into the pot. Rinse and drain them first to cut down on excess sodium and sliminess—your chili will taste cleaner and thicker.
- Let It Simmer, Don’t Boil: After adding all ingredients, keep the heat at a gentle simmer (small bubbles, occasional swirls) for at least 20 minutes. Boiling too hard makes the tomatoes break down into mush and the beans turn mushy—you want texture, not soup.
- Toast the Garlic: When you add the minced garlic, let it sit in the pot for 30 seconds after the onions soften. This prevents it from burning and gives it that nutty depth the recipe doesn’t account for—trust me, it makes a real difference.
Health benefits of this betty crocker chicken chili
Protein-Packed Powerhouse
This chili delivers a whopping 30-35 grams of protein per serving thanks to the ground chicken and beans. That’s nearly half your daily protein needs in one bowl—perfect for muscle repair, satiety, and keeping you energized.
The chicken provides lean protein, while the black and kidney beans add fiber and plant-based protein for a balanced nutritional punch. 💪
Fiber-Rich for Digestion
The combination of beans in this recipe gives you a fiber boost of 12-15 grams per serving. That’s 50% of your daily recommended intake! Fiber keeps you full longer, supports healthy digestion, and helps regulate blood sugar.
The beans also contain resistant starch, which feeds your gut bacteria and promotes overall gut health.
Vitamin and Mineral Boost
This chili is loaded with essential vitamins and minerals. The tomatoes provide vitamin C and lycopene, while the beans contribute iron, magnesium, and folate. The chicken adds B vitamins like B6 and B12, which are crucial for energy metabolism and brain function.
Even the spices—like cumin and chili powder—pack antioxidants that fight inflammation.
Creamy Comfort Without Guilt
Don’t let the creamy texture fool you—this chili is surprisingly balanced. The cream of chicken soup and sour cream add richness, but they’re balanced by the lean protein and fiber from the chicken and beans.
Plus, the tomatoes and onions provide natural sweetness that cuts through the creaminess. It’s a comforting meal that won’t leave you feeling sluggish afterward.
Heart-Healthy Fat Profile
The ground chicken in this recipe is a lean protein source, meaning it’s low in saturated fat while providing heart-healthy fats. The sour cream adds some fat, but it’s the good kind—monounsaturated and polyunsaturated fats—that support cardiovascular health.
The combination keeps this chili satisfying without being heavy on artery-clogging fats. 💛
Meal-Prep Friendly
This chili tastes even better the next day, making it a perfect meal-prep option. The slow simmer allows flavors to meld, and the ingredients hold up well in the fridge for 3-4 days or frozen for 3 months.
Each serving remains packed with protein and fiber, so you’re getting a nutritious meal with minimal effort—ideal for busy weeks or game day leftovers.
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of chicken?
Ground turkey works beautifully and is just as tender when cooked properly. Use the same quantity (1.5 lb) and follow the same browning time, but watch closely since turkey can dry out faster. For extra moisture, add 2 tablespoons of broth to the pot when simmering.
How can I make this chili spicier?
Add ½ to 1 teaspoon of cayenne pepper or diced jalapeños when sautéing the aromatics. For heat lovers, stir in 1 chopped chipotle pepper in adobo sauce with the spices. If you prefer smoky heat, swap 1 teaspoon of the chili powder for smoked paprika.
Can I make this chili in a slow cooker?
Yes! Brown the chicken and sauté the onions/garlic first, then transfer everything to the slow cooker. Add all remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker enhances the flavors even more, making it perfect for hands-off cooking.
Why did my chili turn out too thick?
This usually happens when the cream of chicken soup and sour cream thicken too much during simmering. To fix it, stir in ¼ to ½ cup of warm chicken broth or water until you reach your desired consistency. For prevention, reduce the simmer time after adding creamy elements to just 5-7 minutes.
What's the best way to reheat leftovers?
Gently reheat in a pot over medium-low heat for 5-7 minutes, stirring occasionally, until warmed through. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Never reheat to boiling temperature to prevent the beans from breaking down further.