A bowl of hearty, spicy 30-Minute Bacon Chicken Chili is my favorite on chilly nights! Serve it up for dinner or alongside your favorite meal!
I love a big bowl of comfort food! Mac and cheese, ramen, crockpot chicken and soup are some of my all-time favorite comfort foods. With football season in full swing, chili is on the menu at my house. I consider it part of the “soup” family. I love a thick, rich beefy chili, but this Bacon Chicken Chili is calling my name. Layered with flavor and ready in 30 minutes, this chili recipe will become a favorite at your dinner table.
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While most white chicken chili recipes are completely white, AKA no tomato, I wasn’t having that. I love the rich flavor from the tomatoes. This dish is really more of a white bean chicken chili. Instead of using kidney beans I used great northern white beans and a lightened up base. Now, this white chicken chili recipe does have a kick. I’m a little wimpy when it comes to heat, but I love it in this dish. The best part about this recipe is that you can adjust the heat according to your preference really easily.
I used 1/2 of a jalapeno, medium salsa, and cayenne pepper to spice us this chili. To tone things down you could leave out the jalapeno and use mild salsa. Or to make things hotter, go with a whole jalapeno and hot salsa. It’s totally up to you. I think this recipe is perfect as it is though. I highly recommend making it as written the first time and adjusting from there. And if you do find it’s a bit too spicy, you can mix in some more sour cream to cool things off.
How to Make Chicken Chili
- Cook bacon over medium heat in a large pot until crispy. Drain on paper towels and then chop.
- Cook chicken in bacon fat until cooked through. Transfer to a cutting board and chop once cooled.
- Cook jalapeno in the same pan. Add tomatoes, beans, spices, chicken, bacon, and sour cream.
- Simmer chili until thickened.
- Portion into bowls, garnish, and enjoy!
We had our friend Phil over when I made this chili, and everyone’s bowls were clean by the end of the meal. Like drag your bread through anything still in the bowl until there’s absolutely nothing left cleaned. The boys gave this creamy white chicken chili two thumbs up and I’m inclined to agree with them. I will absolutely be making this chili on the regular and hope you will too!!
Can’t get enough soup in your life? Well, then I’m your new best friend! These comforting soup recipes are sure to warm you up on a cold day and satisfy that cozy food craving. Grab some crusty bread and get cooking!
- Slow Cooker Soup Beans & Ham
- Baked Potato Soup
- Slow Cooker Vegetable Barley Soup
- Stovetop Taco Soup
- Southwest Chicken Quinoa Soup
- Creamy Potato & Ham Soup for Two
- Leftover Turkey Wild Rice Soup
- Creamy Roasted Root Vegetable Soup
- Chicken Pot Pie Noodle Soup
- 30-Minute Bacon Chicken Chili
- Habanero Spicy Chicken Soup with Black Beans
- Copycat Instant Pot Zuppa Toscana
Hungry for More?
- 6 ounces bacon, diced
- 1 boneless, skinless chicken breasts, (or 2 thin cut breasts)
- 1/2 jalapeno, seeded & finely diced
- 14 ounces petite diced tomatoes, in juice
- 14 ounces great northern white beans
- 8 ounces tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/4 cup sour cream
- Green onion, thinly sliced (for garnish)
- Place a large pot over medium heat. Add diced bacon and cook until crispy, about 8 minutes. Remove bacon to a paper towel-lined plate to drain.
- Add chicken breasts to the same pot and cook in the bacon grease for 3-4 minutes per side, until no longer pink in the center. Transfer to a cutting board.
- Add jalapeno to the pot and cook for 1 minute. Add diced tomatoes, beans, tomato sauce, and spices to the pot. Stir to combine. Allow chili to simmer while you dice the chicken.
- Add chicken and bacon to the pot. (Reserve some of the bacon if you want to garnish your bowls with it.) Stir to combine. Add sour cream and stir until incorporated.
- Simmer chili for 5-8 minutes until bubbling and slightly thickened. Check seasoning and adjust as needed. (I usually add another 1/2 teaspoon of salt now.)
- Portion chili into bowls and garnish with green onion. Serve immediately.