Healthy Cheddar Chicken Chili

When I got back from Italy, it was sunny but cold at home. I know so many of you on the East Coast are still buried in snow and very much in winter mode. Daylight saving time is this weekend (finally!), which means a little more evening light. I cannot wait! But regardless of the clock change, it still calls for cozy dinners.

After so much travel, and let’s be honest, a lot of pasta and pizza, I was craving a big bowl of chili. Something lighter, like a healthy chicken chili made with plenty of vegetables, but still hearty and spicy enough to feel comforting (and maybe help fight off any lingering winter bugs).

The best part? It takes almost no effort. Just add everything to a large pot, set it on the stove, and let it simmer away until the chicken is perfectly tender and ready to shred. That’s it!

Normally I’d make my Nonnie’s beer bread to serve alongside any chili, but this time I went all in on homemade tortilla chips, extra cheese, yogurt, cilantro, and avocado.

These are the Details

• butter
• chicken
• onion
• carrots
• celery
• peppers
• Ro-Tel tomatoes
• tomato paste
• chipotle chile in adobo
• garlic powder
• chili powder
• smoked paprika
• dried oregano
• ground cumin
• broth
• black beans or kidney beans – you could use chili beans too!
• cheddar cheese
• avocado
• sour cream or Greek yogurt
• cheese – spicy cheddar, Monterey Jack, pepper jack, cotija cheese
• cilantro
• green onions
• jalapeños
• tortilla chips
• lime wedges
• hot sauce
• pickled red onions

Nothing complicated needed here — just a dutch oven or large soup pot (my favorite kind of recipe). I use my Staub six-quart dutch oven. I love how cast iron holds heat so well and cooks everything evenly. You’ll also want a sharp knife for chopping, a wooden spoon for stirring, and two forks for shredding the chicken right in the pot. For the vegetable prep, you can grab pre-chopped veggies or chop them yourself at home. That’s it, easy!

Step 1: Dump It All In

This is truly my favorite kind of cooking. Add the butter, chicken, onion, carrots, celery, peppers, Ro-Tel, tomato paste, chipotle, spices, and oregano straight into a large Dutch oven. No pre-cooking, no extra pans, no overthinking. Just pile everything in.

It’s the kind of recipe I crave on cold days when I want something cozy but don’t feel like standing at the stove forever.

Set the pot over medium-high heat and let everything start cooking together. Give it a few stirs. As the vegetables soften, the spices wake up. Your kitchen will smell incredible — smoky, slightly spicy, and so warm and comforting.

Step 2: Add the Broth and Beans

Once the vegetables have softened a bit, pour in the broth and add the black beans, liquid and all. No draining. Season with salt and pepper, then cover the pot and let everything gently simmer.

This is when the magic happens. The flavors start to meld, the chicken cooks right in the broth, and everything becomes rich and deeply flavorful.

I love cooking the chicken directly in the chili. It keeps things simple and makes the broth even more delicious.

Step 3: Shred and Stir in the Cheese

When the chicken is cooked through and tender, remove it from the pot and shred it using two forks. It should fall apart easily, that’s how you know it’s perfect.

Slide the shredded chicken back into the chili and stir in the cheese. Let it melt right into the broth.

This is where it officially becomes cheddar chicken chili. The cheese adds that creamy, cozy finish that takes it from good to second-bowl good.

Step 4: Top and Serve

Ladle the chili into bowls and add all your favorite toppings. I love extra cheddar, a generous spoonful of yogurt, fresh cilantro, creamy avocado, and crunchy tortilla chips on the side.

It’s hearty, a little spicy, and exactly what I want this time of year — especially after travel or a stretch of indulgent meals. Cozy, simple, and so, so good.

Ingredients

• 4 tablespoons salted butter
• 1 1/2 pounds chicken breasts
• 2 yellow onions, chopped
• 1 cup chopped, carrots
• 1 cup chopped, celery
• 1 red pepper, chopped
• 1 poblano pepper, chopped
• 2 cans Ro-Tel tomatoes and green chilies
• 1 can tomato paste
• 1 tablespoon chopped chipotle peppers in adobo
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3-4 cups broth
• 1 can kidney beans or black beans (with liquid)
• 1 cup shredded cheddar

Instructions

• 1. In a large Dutch oven, add the butter, chicken, onion, carrots, celery, peppers, Ro-Tel tomatoes, tomato paste, chipotle, garlic powder, chili powder, smoked paprika, cumin, and dried oregano. Set over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.2. Pour in the broth and add the black beans (with their liquid). Season with salt and pepper. Cover and simmer for 10 minutes.3. Shred the chicken. Stir in the cheese until melted.4. Ladle the soup into bowls and top as desired. Enjoy!