There’s something magical about a pot of chicken and chorizo chili stew bubbling away on the stove – the kind of dish that makes everyone gather in the kitchen just to inhale the smoky, spicy aromas. This recipe came to me years ago when I desperately needed to feed a crowd of hungry cousins during a winter reunion. I grabbed what I had – chicken, chorizo, and whatever beans and veggies were in the pantry – and somehow created our family’s new favorite comfort food. That first accidental batch proved that the bold smokiness of Spanish chorizo and tender chicken chunks create a harmony you won’t find in ordinary chili. Now I make this weekly because it’s so forgiving (forgot to defrost the chicken? Just chop it frozen!) and because the leftovers taste even better. When that rich paprika-infused broth soaks into the beans overnight? Wow. Just trust me on this one.

Contents : show

Why You’ll Love This Chicken and Chorizo Chili Stew

Listen, I don’t blame you if you start making this stew every week like I do – it’s just that good. Here’s why this pot of magic will win you over:

Weeknight superhero: Brown the meats, dump in the rest – dinner’s ready before the kids start complaining they’re “starving” (again).
Flavor bomb: Smoky chorizo oils infuse every bite while the chicken stays juicy. No bland stews here!
One-pot wonder: That’s right – more flavor, less dishes. My kind of cooking.
Better tomorrow: The broth soaks into the beans overnight, turning leftovers into your tastiest lunch.
Crowd pleaser: Doubles easily for potlucks. Pro tip: bring copies of the recipe – you’ll get asked.

Seriously, it’s the stew that keeps on giving!

Ingredients for Chicken and Chorizo Chili Stew

Okay, let’s talk ingredients! This stew is all about the perfect balance of smoky, spicy, and hearty. Here’s what you’ll need to grab from the store (or probably already have in your pantry!):

The protein stars:
- 1 lb chicken breast, diced into bite-sized chunks (thighs work too for extra richness)
- 8 oz Spanish chorizo, sliced into thin half-moons (not the raw Mexican kind – look for the firm, cured sausage)
The veggie base:
- 1 yellow onion, chopped (no need for perfect dices here – rustic is good!)
- 1 bell pepper (any color), seeds removed and diced
- 2 garlic cloves, minced (or 1 heaping tsp from the jar when you’re in a hurry)
The pantry staples:
- 1 (14 oz) can diced tomatoes (don’t drain – that liquid is flavor gold)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups chicken broth (low-sodium so you can control the salt)
The flavor makers:
- 1 tbsp chili powder (I use a mix of ancho and regular)
- 1 tsp ground cumin (toast it in a dry pan first if you’re fancy)
- 1 tbsp olive oil (for that initial sizzle)
- Salt and pepper to taste (you’ll want to adjust at the end)

See? Nothing too crazy – just good, honest ingredients that come together to make something magical. Now let’s get cooking!

How to Make Chicken and Chorizo Chili Stew

Alright, let’s get this flavor party started! Here’s my foolproof method for making the most delicious chicken and chorizo chili stew you’ve ever tasted:

Brown the meats: Heat that olive oil in your heaviest pot over medium-high heat. Add the chicken and chorizo together (yes, together – the chorizo will share its smoky oils with the chicken). Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink and the chorizo gets those beautiful crispy edges. Don’t walk away – chorizo can go from perfect to burnt surprisingly fast! Transfer to a plate using a slotted spoon, leaving all those glorious drippings in the pot.
Sweat the veggies: In that same pot (don’t you dare wash it!), add the onions and bell pepper. Cook for 3-4 minutes, scraping up any browned bits from the bottom – that’s free flavor! When the onions turn translucent, add the garlic and cook for just 30 seconds until fragrant (any longer and it might burn).
Bring it all together: Now pour in the diced tomatoes with their juice, both types of beans, chicken broth, chili powder, and cumin. Give it a good stir to combine everything. Return the chicken and chorizo to the pot, along with any accumulated juices.
Simmer to perfection: Bring the stew to a gentle bubble, then reduce heat to low. Cover and let it simmer for 20 minutes – this is when the magic happens! The flavors meld, the chicken becomes fork-tender, and your kitchen will smell incredible.
Final touches: Taste and adjust seasoning with salt and pepper. Remember, the chorizo is already salty, so go easy at first. Let it sit off heat for 5 minutes (this helps the flavors settle) before serving.

Pro Tips for the Best Stew

Brown in batches: If your pot is small, brown the chicken and chorizo separately to avoid steaming instead of browning.
Deglaze like a pro: If bits stick when sautéing veggies, splash in a little broth and scrape with a wooden spoon – that’s concentrated flavor!
Rest time matters: Letting the stew sit 10 minutes before serving allows the broth to thicken slightly.
Spice control: Too spicy? Stir in a teaspoon of honey or brown sugar to balance the heat.
Skinny option: Blot excess chorizo oil with a paper towel after browning if you prefer less grease.

Ingredient Notes and Substitutions

No chorizo? No problem! This stew is crazy adaptable. Here are my favorite swaps:

Chorizo alternatives: Use turkey chorizo for less heat, or smoked sausage if you can’t find Spanish chorizo. For vegetarians, those soyrizo crumbles work surprisingly well!
Protein twist: Swap chicken for leftover turkey or pork – I’ve even used shredded rotisserie chicken in a pinch.
Veggie boost: Toss in diced sweet potatoes or butternut squash with the onions for extra heartiness. They soak up that smoky broth beautifully.
Bean options: Pinto or cannellini beans make great stand-ins for kidney beans. Just keep one can of black beans – their texture is key.
Low-lactose tip: Skip the cheese topping or use lactose-free sour cream for garnishing.

See? This stew bends without breaking – just like my grandma’s “use what you’ve got” cooking philosophy!

Serving Suggestions for Chicken and Chorizo Chili Stew

Oh, the fun part – dressing up this glorious stew! Here’s how I make it a meal to remember:

Must-have sides: Warm cornbread for dunking (the honey butter kind if you’re feeling fancy) or crispy tortilla chips for scooping.
Fresh contrasts: A simple avocado salad with lime juice cuts through the richness, or try quick-pickled red onions for tangy crunch.
Garnish game: Top with cilantro leaves, lime wedges, shredded Monterey Jack, or a dollop of sour cream – let everyone customize their bowl!

Psst… Leftover stew over baked potatoes? Life-changing.

Storage and Reheating Instructions

Here’s how to keep your chicken and chorizo chili stew tasting amazing for days – because let’s be honest, it might not last long! In the fridge, store it in an airtight container for up to 4 days (though mine never makes it past day 3). For the freezer, portion it into meal-sized containers and it’ll stay perfect for 3 months. Thaw overnight in the fridge when you’re ready.

Now, reheating: always go stovetop on low-medium heat with a splash of broth or water to loosen it up. Stir occasionally until piping hot. Microwave? Only in emergencies – it makes the chicken rubbery and zaps all that beautiful texture we worked so hard for!

FAQs About Chicken and Chorizo Chili Stew

Got questions about this chicken and chorizo wonder? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use pre-cooked chorizo instead of raw?

Absolutely! Just slice and add it during the last 10 minutes of simmering so it doesn’t get tough. The flavor will still be fantastic, though you might miss some of that beautiful chorizo oil that comes from browning the raw kind.

How can I adjust the spice level?

For milder stew, use sweet paprika-spiced chorizo instead of hot and reduce the chili powder by half. Want more heat? Add a diced jalapeño with the bell peppers or stir in a spoon of chipotle peppers in adobo sauce. Taste as you go!

What if my stew is too thin/thick?

Too thin? Uncover and let simmer longer. Too thick? Add broth 1/4 cup at a time. Remember – it thickens as it cools! The perfect consistency should coat the back of a spoon but still be pourable.

Can I make this in a slow cooker?

Yes! Brown meats and veggies first (crucial for flavor!), then transfer everything to the crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4. The chicken will be fall-apart tender!

Why does this taste better the next day?

Those magical overnight flavors happen because the chorizo’s smoky oils fully infuse into the broth and beans. Just reheat gently – trust me, the wait is worth it!

Nutritional Information

Now, I’m no nutritionist, but here’s the general scoop on this chicken and chorizo chili stew: A hearty bowl (about 1.5 cups) will give you roughly 380 calories, 30g of protein, and a nice 8g fiber boost from those beans. But let’s be real – this changes based on your exact ingredients (especially the chorizo brand and bean types). It’s comfort food with substance – packed with protein and spices that’ll warm you from the inside out. Enjoy every guilt-free bite!

Share Your Creation!

Nothing makes me happier than seeing your versions of this chicken and chorizo chili stew! Snap a pic of your bubbling pot (or that perfect first bite) and tag me on Instagram – I’ll feature my favorites. Questions? Drop them in the comments below. Now go forth and stew, my friends!

Irresistible Chicken and Chorizo Chili Stew in Just 20 Minutes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful stew combining tender chicken and spicy chorizo with beans and vegetables.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican-inspired
Diet: Low Lactose

Ingredients

Scale

2 tbsp olive oil
1 lb chicken breast, diced
8 oz chorizo, sliced
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
2 cups chicken broth
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add chicken and chorizo, cook until browned. Remove and set aside.
In the same pot, sauté onion, garlic, and bell pepper until softened.
Add diced tomatoes, beans, chicken broth, and spices. Stir well.
Return chicken and chorizo to the pot. Simmer for 20 minutes.
Adjust seasoning if needed. Serve hot.

Notes

For extra heat, add a chopped jalapeño.
Top with shredded cheese or sour cream if desired.
Leftovers taste even better the next day.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 890mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 30g
Cholesterol: 75mg