Chicken Chili, Baja Style

This Baja Chicken Chili is so straightforward, savory and spicy! Tender cooked chicken, sweet corn, black and pinto beans, diced green chiles and jalapeños in a creamy fire-roasted tomato sauce. Yields about 9 (1½ cup) servings.

Love a good spicy chili?

Me too! A few weeks ago I was having lunch with everyone at the table at a local diner and ordered their baja chicken soup and half a sandwich. It was worth the pot! And sparked inspiration for a chili – because it surely was a cross between the two (in my opinion). In this version, chicken breasts are poached with onions and garlic, beans, sweet corn, green chiles and jalapeños in a fire-roasted tomato sauce. Once cooked, shred the chicken and add back into the pot with freshly squeezed lime juice and greek yogurt. So simple.

And since A regular here a plethora of toppings on my chili, I added a dollop of greek yogurt, shredded cheddar cheese, crunchy tortilla strips and minced cilantro. SO freaking good! And dependable for this time of year.

To cook this Baja Chicken Chili Gather:

• olive oil – Or you can substitute with avocado oil.
• yellow onion – Adds a sweet and subtle onion flavor.
• garlic – Adds distinct punchy flavor.
• pinto beans – I like to use canned for ease.
• black beans – I like to use canned for ease.
• diced green chile peppers (canned) – I use one (4-ounce) can of mild.
• diced jalapeños (canned) – I use one (4-ounce) can.
• sweet corn – Use fresh or frozen sweet corn.
• crushed fire-roasted tomatoes – Fire-roasted tomatoes adds additional flavor to this method, however, regular can be substituted.
• boneless skinless chicken breasts – You’ll need 2 pounds.
• baja seasoning – I like to use my kitchen-made Baja seasoning.
• low-sodium chicken broth – Or low-sodium chicken bone broth. Use kitchen-made or store-bought.
• lime juice – Adds acidity and bright citrus flavor.
•  plain whole milk greek yogurt – Lends creaminess to the chili.

for serving:

• plain whole milk greek yogurt
• grated sharp cheddar cheese
• chopped fresh cilantro
• sliced fresh jalapeño
• tortilla chips or strips
• diced avocado
• hot sauce
• lime wedges

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. This will add more thickness to the chili. Then rinse and drain the remaining cans of pinto and black beans.

Build The Chili:

Heat a large dutch oven or soup pot over medium-high heat, add 2 tablespoons olive oil and 1 large yellow onion (that has been diced) with a pinch of kosher salt.

Stir and cook until soft and translucent and the edges starting to brown. Add in 4 cloves finely chopped garlic, stir and cook for 1 minute.

Next add in the smashed pinto beans, whole pinto and black beans, 1 cup sweet corn, 1 (4 ounce) can each of diced green chile peppers and jalapeños, and 14 ounces crushed fire-roasted tomatoes.

Add in 2 pounds boneless skinless chicken breasts and 3 tablespoons baja seasoning.

Lastly, pour in 4 cups of low-sodium chicken broth or low-sodium chicken bone broth.

Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.

Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken.

Add the shredded cooked chicken back into the pot along with the juice of 1 lime and 2/3 cup plain whole milk greek yogurt.

Note: Low-fat or fat-free greek yogurt will separate and curdle in the chili.

Taste and season with kosher salt (around 2 teaspoons, more or less to taste) and lots of freshly ground black pepper.

Ladle chili into bowls and top with your go-to chili toppings.

Additional toppings for Baja Chicken Chili:

• plain whole milk greek yogurt
• sharp cheddar cheese
• chopped cilantro
• tortilla strips or chips
• sliced jalapeno
• lime juice (wedges)
• hot sauce
• diced avocado

Can You Make This In the Slow Cooker?

Yes! Sauté onion (in a skillet or directly in your slow cooker if it has the sauté capability) until soft and translucent. Add in the garlic and cook 1 minute. Then add that in with the beans, corn, chiles, jalapeños, tomatoes, chicken, seasoning and broth to your slow cooker. Stir, cover and cook on low for about 6 to 8 hours. Once the chicken is cooked, turn off the heat to your slow cooker and shred the chicken on a cutting board. Add the chicken back in and stir in lime juice and greek yogurt. Taste and season with salt and pepper.

How To Store From-scratch Chili:

Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili cool uncovered. The chili doesn’t have to be completely cold, simply not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.

How Long Can Chili Last In the Fridge?

If stored properly Chili will last for 4 to 5 days in the fridge.

Can you Freeze Chili?

Yes! Follow the below steps for freezing chili!

How long does Chili last in the freezer?

Store chili in the freezer for up to 3 to 6 months.

How To Freeze Chili And Reheat Later:

• COOL: It’s always go-to to make sure the chili is has cooled before freezing. Never place hot or particularly warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
• PORTION: Once cooled, divide chili into portions, leaving room for expansion. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
• FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
• STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
• REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.

Enjoy! And if you give this Baja Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!