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Chicken Chorizo Chili Recipe

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★★★★★

4.9 from 123 reviews

This Chicken Chorizo Chili is a hearty, flavorful red-style chili combining spicy Mexican chorizo and tender chicken thighs simmered with a robust blend of chili powder, cumin, cocoa, and fire-roasted tomatoes. Finished with creamy lime cilantro sour cream and customizable toppings, this stovetop chili is perfect for a comforting meal with bold smoky and spicy notes.

Ingredients

Scale

Chili

  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • ½ tablespoon unsweetened cocoa
  • ½ tablespoon (heaping) brown sugar
  • ¾ pound Mexican-style chorizo sausage, casing removed
  • 2 pounds boneless chicken thighs, trimmed and cut into large chunks
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 3 cups chicken broth
  • 28 ounce can fire-roasted diced tomatoes, with juice
  • 15 ounce can white kidney beans (cannellini), drained and rinsed
  • 15 ounce can red kidney beans, drained and rinsed
  • 6 ounce can tomato paste

Lime Cilantro Sour Cream

  • ½ cup sour cream
  • ½ tablespoon finely grated lime zest (about 1 lime)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro

Toppings (optional)

  • Lime wedges
  • Cheddar cheese
  • Fresh cilantro
  • Avocado
  • Fritos or tortilla chips

Instructions

  1. Prepare spice mix: In a small bowl, combine chili powder, cumin, unsweetened cocoa, and brown sugar. Set aside to use during cooking.
  2. Cook chorizo: Heat a Dutch oven or large pot over medium-high heat. Add the chorizo sausage, breaking it up with a spoon, and cook until it is cooked through and browned, about 4 minutes. Remove cooked chorizo from the pot and place in a bowl.
  3. Brown chicken: Season chicken thighs with ½ teaspoon salt and ¼ teaspoon pepper. Add them to the pot with the chorizo drippings and brown on all sides for about 5 minutes. The chicken does not need to be fully cooked at this stage as it will simmer later. Remove and add to the bowl with chorizo.
  4. Sauté vegetables and spices: If necessary, add a splash of olive oil to the pot. Sauté chopped onions and red bell pepper for about 4 minutes until they begin to soften. Add finely chopped garlic and sauté for 30 seconds more. Stir in the prepared spice mix and cook for 30 seconds to release aromas.
  5. Deglaze and simmer: Pour in 1 cup of chicken broth, scraping the bottom of the pot to loosen browned bits. Add the remaining chicken broth, fire-roasted diced tomatoes with juice, cooked chorizo, and browned chicken to the pot. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 1½ to 2 hours, or until the chicken is tender and easily falls apart.
  6. Add beans and tomato paste: Stir in the white kidney beans, red kidney beans, ½ teaspoon salt, ¼ teaspoon pepper, and tomato paste. If desired, add a pinch of cayenne pepper for extra heat. Simmer for an additional 10-15 minutes to meld flavors.
  7. Prepare lime cilantro sour cream: In a small bowl, mix together sour cream, lime zest, lime juice, and chopped cilantro. Refrigerate until ready to serve.
  8. Serve: Ladle the chili into bowls and top with a dollop of lime cilantro sour cream. Add optional toppings such as lime wedges, cheddar cheese, fresh cilantro, avocado slices, and Fritos or tortilla chips as desired.

Notes

  • The chicken thighs can be substituted with boneless chicken breasts, though thighs provide more tender, flavorful results.
  • To make the chili spicier, add cayenne pepper or diced jalapeños during the vegetable sauté step.
  • For a thicker chili, simmer uncovered longer or add an additional tablespoon of tomato paste.
  • The lime cilantro sour cream adds a bright, creamy contrast—skip for a dairy-free version or substitute with plain yogurt.
  • Leftovers taste even better the next day as flavors continue to meld and can be refrigerated up to 4 days or frozen for longer storage.

Keywords: Chicken chili, Chorizo chili, Mexican chili, Red chili, Spicy chili, Comfort food

Find it online: https://hannahdelgado.com/chicken-chorizo-chili-recipe/