30-Minute Smoky Chicken Chili with Roasted Hatch Chiles

December 8, 2024

There’s something magical about the smoky, spicy aroma of roasted hatch chiles filling your kitchen—it’s the kind of scent that makes neighbors peek over the fence to ask what’s cooking! My love affair with this chicken chili recipe began years ago during a trip to New Mexico, where I tasted my first bowl of hatch chile-spiked chili and promptly begged the chef for tips. What makes this version special is how easily those complex flavors come together—just toss diced chicken with those gorgeous charred chiles, let everything simmer, and boom—you’ve got a pot of pure comfort that tastes like it simmered all day. Trust me, once you try this chicken chili with roasted hatch chiles, it’ll become your go-to for chilly nights, game day gatherings, or anytime you need a flavor-packed meal in under an hour.

Why You’ll Love This Chicken Chili with Roasted Hatch Chiles

Listen, I live for recipes that pack a punch without keeping me chained to the stove, and this chicken chili is exactly that. Here’s why it’s a forever favorite:

Smoky depth without the fuss: Roasted hatch chiles bring that slow-cooked complexity in minutes—no need to babysit a pot all day.
Custom heat level: Love it fiery? Toss in extra chiles. Prefer milder? Scrape out some seeds. You’re the boss here.
Weeknight superhero: From chopping to serving, it’s done in 40 minutes flat. (Yes, I’ve timed it during my chaotic post-work “hangry” episodes.)
Leftover magic: Tastes even better the next day—if it lasts that long. My kids once ate it straight from the fridge at midnight. No regrets.

Ingredients for Chicken Chili with Roasted Hatch Chiles

Gather these simple ingredients—they’re the dream team that makes this chili sing. Every item plays a special role, especially those glorious roasted hatch chiles. (Pro tip: I always prep everything before turning on the stove—saves me from frantic onion-chopping mid-recipe!)

2 lbs chicken breast, diced into bite-sized pieces (thighs work great too for extra richness)
4 roasted hatch chiles, chopped (char them yourself or grab pre-roasted—I won’t tell!)
1 onion, diced (yellow for sweetness, but red adds pretty color)
3 garlic cloves, minced (or 1 tbsp from the jar when you’re in a pinch)
1 can (14.5 oz) diced tomatoes, juices included—they add the perfect acidity
2 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
1 tsp each cumin and paprika (smoked paprika if you want extra oomph)
Salt and pepper to taste (I’m generous—it wakes up all the flavors)
1 tbsp olive oil for sautéing (or whatever oil you’ve got—it’s chili, not a chemistry test)

How to Make Chicken Chili with Roasted Hatch Chiles

Okay, let’s get cooking! Grab your favorite heavy-bottomed pot (mine’s a well-loved Dutch oven) and let’s build those layers of flavor:

Brown that chicken: Heat olive oil over medium-high heat until shimmering. Add diced chicken in a single layer—don’t crowd the pan! You want that gorgeous golden sear, about 5 minutes total. No need to cook through yet—we’ll finish it in the simmer.
Sauté the aromatics: Push chicken to one side, add diced onion and minced garlic to the cleared space. Stir constantly for 2 minutes until fragrant and translucent—garlic burns fast, so keep it moving! Now mix everything together.
Bring on the chiles: Toss in your chopped roasted hatch chiles, canned tomatoes with their juices, chicken broth, cumin, and paprika. Stir well—those spices should bloom into the liquid.
Simmer to perfection: Reduce heat to medium-low, partially cover, and let it bubble gently for 20 minutes, stirring occasionally. You’ll know it’s ready when the chicken shreds easily with a fork and the broth thickens slightly.
Season smart: Taste and adjust salt and pepper right at the end. The flavors concentrate as it cooks, so go easy—you can always add more!

Tips for the Best Chicken Chili with Roasted Hatch Chiles

My must-know tricks for chili greatness:

Char matters: Roast hatch chiles until blistered black—that bitter char mellows into smoky magic during simmering.
Spice control: Want mild heat? Remove chile seeds. Like it fiery? Add a pinch of cayenne with the spices.
Patience pays: Resist stirring too much during simmering—let those flavors marry undisturbed!

Ingredient Notes & Substitutions

Life happens, so here’s how to adapt this chili when your pantry rebels. Fresh tomatoes? Swap the can for 2 cups diced ripe ones—just add 5 extra simmering minutes. Out of chicken broth? Vegetable broth works, or even water with an extra pinch of salt and spices. No hatch chiles? Poblano peppers bring similar smoke, or use canned green chiles in a pinch (drain them first!). The beauty? This chili forgives and still tastes amazing.

Serving Suggestions for Chicken Chili with Roasted Hatch Chiles

This chili loves company! My favorite way? Piled high with cooling toppings to balance the heat—think avocado slices, sour cream, and a squeeze of lime. For heartier appetites, serve over rice or with warm cornbread to soak up every last smoky drop. (Confession: I’ve been known to eat it straight from the pot with tortilla chips when no one’s watching.)

Storage & Reheating Instructions

This chili actually tastes better on day two—those smoky hatch chile flavors deepen beautifully! Store cooled leftovers in an airtight container: 3 days in the fridge or 1 month frozen (thaw overnight before reheating). To revive, warm gently on the stove with a splash of broth to loosen, or microwave in bursts—stirring between—until steaming hot. Pro tip: Freeze individual portions for instant cozy meals!

Nutritional Information

Here’s the scoop on what’s in each steaming bowl (values per 1-cup serving—because let’s be real, who stops at one cup?). Remember: These are estimates—real life means extra avocado or a bigger spoonful sometimes!

Calories: 220
Protein: 28g (chicken for the win!)
Carbs: 10g
Fiber: 2g (thank you, those sneaky chiles)
Sugar: 4g (natural from tomatoes and onions)
Fat: 6g (mostly the good-for-you kind)

Need specifics? I used MyFitnessPal’s calculator, but your exact numbers might dance a bit depending on your chicken’s size or how generously you pour that broth!

FAQ

Can I use frozen hatch chiles in this chicken chili?
Absolutely! Frozen roasted hatch chiles work beautifully—just thaw and pat dry before chopping. I keep a stash in my freezer for chili emergencies (yes, those exist in my house). They retain nearly all that gorgeous smoky flavor.

How spicy is this chili with roasted hatch chiles?
Hatch chiles vary—some batches sing with mild warmth, others pack serious heat. Start with 4 chiles, then taste and adjust. Too spicy? Stir in a spoonful of honey or more tomatoes. Want more kick? Add a diced jalapeño with the onions.

What’s the best way to roast fresh hatch chiles?
My go-to method: blister them directly over a gas flame or under the broiler until blackened, then steam in a covered bowl for 10 minutes. The skins slip right off! No open flame? A dry cast iron skillet works too—just rotate often.

Can I make this chicken chili in a slow cooker?
You bet! Brown the chicken and sauté aromatics first for depth, then transfer everything to the crockpot. Cook on LOW 4-6 hours. The longer simmer makes those hatch chile flavors even richer!

Alright, chili lovers—now it’s your turn! Did this chicken chili with roasted hatch chiles become your new weeknight hero like it did for me? I want to hear all about your twists and triumphs in the comments below—did you add extra chiles for heat, throw in some black beans, or discover the perfect topping combo? (Seriously, I’m taking notes!) If this recipe made your taste buds happy, don’t be shy—give it a rating to help other spice seekers find it. And hey, if you’ve got a friend who needs more smoky goodness in their life, share this recipe with them. Nothing makes me happier than knowing this little pot of comfort is simmering on someone else’s stove. Now go forth and chili on!