Chicken chorizo chili makes one of the best chorizo chili recipes with tender chunks of chicken, a spicy red sauce, beans and secret ingredient spices. This super easy chorizo chili recipe can be made on the stove top or Instant Pot.
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Red Chicken Chili with Chorizo
If you are looking for the perfect chorizo recipe chicken and chorizo chili is known to garner some attention. It was the winning contender in a neighborhood chili cook-off.
May not sound like much to boast about, but competition was fierce. I decided to not go with my shoe-in awarding winning recipe for creamy buffalo chicken chili, because, you know, it already had racked up a lot of hardware.
I wanted to go a little outside the box and make a spicy red-based chili with tender chunks of fall-apart chicken thighs, peppers, beans, and of course, chorizo sausage to tie it all together. I think it repped so well because the it was all a little unexpected, but with a spot-on infusion of flavors.
The point of sharing this chicken chorizo soup isn’t to toot my own horn (insert tiny toot). I wanted to share how much forethought went into making my (WINNING!) chili. Dip in slightly sweet bites of equally famous tender gluten-free cornbread muffins and you’ll have the winning combo.
This is my absolute favorite chili. We found it on the morning of a chili cook off and decided to try it. We won first place and I haden’t even tasted it yet. Now we make it at least every few months. Thank you!
—Christina
What Type of Chorizo Should I Use?
Quite simply chorizo is a type of spicy sausage. But not all chorizo is created the same.
Similar to different types of pork sausage, there are different versions of chorizo. Mexican chorizo, the one recommended for this recipe, is fresh sausage that needs to be cooked. It also has a casing that needs to be removed before using it for red chicken chili.
Spanish chorizo is cured, similar to salami, and uses different spices. I wouldn’t recommend it for this recipe.
What About Substitutions For Chorizo?
If you don’t like chorizo or cannot get it, spicy Italian sausage may be substituted. Remove the casings and sauté, breaking up with a spoon.
Alternatively, make the chili by leaving out the sausage all together. You may want to add an additional 1/2-1 pound of chicken in its place.
Another option would be to use andouille sausage, which is the essential ingredient in Cajun recipes, like quick and easy jambalaya.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the chorizo sausage
Remove the casings from the chorizo by cutting a slit across the top lengthwise. The sausage inside will be cooked first so the fat can be used to flavor the soup.
Sauté the sausage for bonus flavor
Sauté the uncased chorizo until cooked through, which takes about 4-5 minutes. Use a slotted spoon to remove from the pan so most of the drippings stay in the pot.
Cook peppers, onions, and toast spices
Cook the bell peppers, onion in the chorizo drippings. Add the spices and cook a minute longer. The bottom of your pan will get a little browned, but don’t worry. Once the liquid is poured in we’ll scrape up all that flavor goodness.
Simmer chicken until tender
Add the chorizo back in with chicken thighs, tomatoes, and broth. Bring to a boil then lower the heat to simmer uncovered. Cook, stirring occasionally, for 1 -2 hours, or until chicken is very tender.
Lastly, add the beans and tomato paste to thicken. Serve with fresh cilantro, freshly grated cheese, and for extra yumminess, the lime sour cream included in the recipe below!
Bonus Tips for Making This Chili
- Craving a ground beef and chorizo chili? Simply saute the ground beef with chorizo.
- Serve with shredded cheese, avocado, tortilla chips, fresh cilantro, sour cream, and lime wedges. A squeeze of lime juice compliments the flavors perfectly in this chicken and chorizo recipe!
- Use fire roasted tomatoes for best flavor, but diced tomatoes may be substituted.
- Red chili calls for red kidney beans and cannellini, which are white kidney beans. Any preferred bean may be used, such as black beans or pinto beans.
- Substitute spicy Italian sausage for the chorizo or replace the sausage with additional chicken.
- Chicken breasts may be used instead of chicken thighs, but the chicken won’t be quite as tender.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Chicken Chorizo Chili (Famous Red-Style Recipe)
Ingredients
Chili:
- 3 tablespoons (3 tablespoons) chili powder
- 1 tablespoon (1 tablespoon) cumin
- ½ tablespoon (0.5 tablespoon) unsweetened cocoa
- ½ tablespoon (0.5) (heaping amount) brown sugar
- ¾ pound (340.19 g) Mexican-style chorizo sausage, casing removed
- 2 pounds (907.18 g) boneless chicken thighs, trimmed and cut in large chunks
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 (1) onion, chopped
- 1 (1) red bell pepper, chopped
- 3 cloves (3 cloves) garlic, finely chopped
- 3 cups (705 g) chicken broth
- 28 ounce (793.79 g) can fire-roasted diced tomatoes, with juice
- 15 ounce (1) can white kidney beans (also known as cannellini beans) , drained and rinsed
- 15 ounce (1) can red kidney beans, drained and rinsed
- 6 ounce (6 oz) can tomato paste
Lime Cilantro Sour Cream:
- ½ cup (115 g) sour cream
- ½ tablespoon (0.5 tablespoon) finely grated lime zest, about 1 lime
- 2 tablespoon (2 tablespoons) fresh lime juice
- 1 tablespoon (1 tablespoon) chopped fresh cilantro
- TOPPINGS: lime wedges, cheddar cheese, fresh cilantro, avocado, Fritos or tortilla chips
Instructions
STOVE TOP
- Mix the chili powder, cumin, unsweetened cocoa, and brown sugar together in a small bowl; set aside.3 tablespoons chili powder, 1 tablespoon cumin, ½ tablespoon unsweetened cocoa, ½ tablespoon (heaping amount) brown sugar
- Heat a Dutch oven or a large pot over medium-high heat. Add chorizo, cook and stir, breaking up with spoon until cooked through, about 4 minutes. Remove chorizo to a bowl.¾ pound Mexican-style chorizo sausage
- Season chicken with ½ teaspoon salt and ¼ teaspoon pepper and add to the oil and drippings to brown on all sides, about 5 minutes. It does not have to be cooked through because it will simmer and cook through later. Remove and add to the bowl with the chorizo.2 pounds boneless chicken thighs
- Add a splash of olive oil, if necessary, and sauté onions and peppers in the pot for 4 minutes, or until they begin to soften. Add the chopped garlic and saute for a 30 seconds more. Add the mixed spices to the onion, pepper, garlic mixture and sauté for and additional 30 seconds.1 onion, 1 red bell pepper, 3 cloves garlic
- Add 1 cup of the chicken broth, scraping bottom of pan to loosen bits and pieces at bottom of pot. Add remaining chicken broth, fire roasted tomatoes, chorizo, and chicken to the pot. Bring to a boil. Reduce heat and simmer uncovered for 1 ½ – 2 hours, or until chicken is tender and falls apart easily.3 cups chicken broth, 28 ounce can fire-roasted diced tomatoes
- Add the beans, ½ teaspoon salt, ¼ teaspoon pepper and tomato paste to the pot. Season with a little cayenne pepper if you like it spicier.15 ounce can white kidney beans (also known as cannellini beans) , 15 ounce can red kidney beans, 6 ounce can tomato paste
INSTANT POT
- Press SAUTE to heat pressure cooker. Add chorizo and cook for 5 minutes, or until cooked through. Remove to a bowl and set aside.
- Add red peppers and onions to the pot. Saute until they begin to soften, about 4 minutes. Add garlic and saute 30 seconds longer.
- Add chili powder, cumin, unsweetened cocoa, and brown sugar to the peppers and onions. Cook and stir for 30 seconds. Add chorizo, chicken thighs, chicken broth, and tomatoes to the pot. (Leave out beans and tomato paste for now). Secure lid, seal valve, and cook at HIGH pressure for 12 minutes. Let pressure naturally release for 5 minutes, then let out remaining pressure.
- Open lid and add beans, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the chili. Stir until tomato paste mixes in smoothly. Season with a little cayenne pepper if you like it spicier. Serve with desired toppings.
Lime Cilantro Sour Cream
- Mix together all the ingredients. Add salt to taste. Serve chili with desired toppings.½ cup sour cream, ½ tablespoon finely grated lime zest, 2 tablespoon fresh lime juice, 1 tablespoon chopped fresh cilantro
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You explain the difference between Mexican and Spanish chorizo but don’t indicate in the recipe which kind you use (unless I missed it somewhere).
My apologies! I use Mexican because it is what is most available in grocery stores.
Best,
Melissa
This sounds delicious! Can it be done in a slow cooker?
Hey Chris,
Yes! You can cook it in a slow cooker on high for 4-6 hours or low 6-8. Cook the chorizo first and add it with all the other ingredients. I would also cut back the chicken broth to 2 cups.
Best,
Melissa
This was great. I added some cocoa. Yum!
Oh, great idea! Thanks for sharing, Rhonda!
Best,
Melissa
Made this tonight, so amazing! Definitely going to be a dish that I make often! I am thinking making it, without the beans & freezing & then adding the beans when I want.
That is a great idea, Melissa! The flavors of this chili get even better with storage, so it’s a great meal prep dinner! Thanks for taking the time to write!
Best,
Melissa
Is 3 Tablespoons of Chili powder and 1 Tablespoon of Cumin accurate?
Hi Lisa,
Yes, thanks for checking, but that is correct!
Best,
Melissa
Valuable information. Fortunate me I discovered your website by chance, and I’m shocked why this twist of fate did not took place earlier! I bookmarked it.
This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend 🙂
Excellent read, I just passed this onto a friend who was doing a little research on that. And he actually bought me lunch since I found it for him to smile So let me rephrase that: Thanks for lunch!
can you use ground chorizo or is the italian sausage a better substitute?
Ground chorizo would be perfectly fine!
Could you add green chili’s to this?
Hi Kim,
That sounds like a great addition! The great thing about chili recipes is being able to put your own spin on it. Enjoy!
Best,
Melissa
Delicious and definitely award winning. I placed in two categories: other meats and people’s choice. I followed closely, but added a few shakes of hot sauce and Worcestershire sauce. I used a can of light kidney beans, black beans, and great northern with jalapenos. It’s so, so good!!
Hi Shanda,
Thank you so much for taking the time to write! Thanks for adding all your adaptations. I love reading how people made the recipes their own. Congrats on your wins!
Best,
Melissa
LOOks so delicious. I love how you can use it in various ways !
This is a fantastic recipe. Made it for the first time last night and it’s definitely going to make another appearance. I substituted a poblano for the red pepper because my local grocery was inexplicably out of red peppers.
I knew this was a keeper when my son asked me, “Was this easy to make?” That’s his way of saying that he likes it and hopes it’s not a huge hassle.
Hi Dave,
Isn’t that the best feeling when you make something your kids love? Even better when you enjoy it too! Thanks for taking the time to write!
Best,
Melissa
Another chili contest winner with this recipe! The only things I did different— used a small tomato sauce— because I didn’t have paste and at the end, I melted a block of cream cheese in it (didn’t do sour cream mixture as we couldn’t have extras) and it made for a very well balanced heat! Literally my crockpot was completely empty by the end!
Hey Brook,
I love the idea of adding cream cheese at the end. That sounds amazing! Thank you so much for letting me know and congrats on your win!
Best,
Melissa
This was delicious! Tons of depth and perfect level of spice. I am totally going to win my chili cookoff with this recipe.
I can’t wait to hear how it goes! This recipe is great for a chili cook-off because it’s not your average chili recipe and tastes amazing!
Do you drain the chorizo?
Hi Amanda,
Sometimes I pour the chorizo onto a paper towel lined plate to soak up some of the extra grease. Enjoy!
Melissa
Making this in the insta pot for a work national chili day cook-off!
saute all ingredients as suggested in the specific order, siphon off extra grease after the onions and peppers or sauteed
Added all the other ingredients in the order listed;
added extra 2oz tomato paste for thickness,
added lime juice and lime zest to the pot (because 5 pots of chili and I avidly support lime and want to make sure that flavor is there)
added 1-2 tbs of oregano
1 tbs of smoked paprika
couple pinches of cinnamon
then turn the insta to soup or manual mode full pressure and cook for 20 min
Sorry for the VERY late reply, but somehow this got sent to my junk box. Thank you so much for posting the instant directions. I’m going to give it a try like this. How did it turn out?
Best,
Melissa
This has become a favorite in our house since I started making it some time ago. Thanks for the recipe!
You’re very welcome, Heather. I’m glad it’s a house fave! 🤗
This is my absolute favorite chili. We found it on the morning of a chili cook off and decided to try it. We won first place and I haden’t even tasted it yet. Now we make it at least every few months. Thank you!
Hi Christina, I love this chili too! It’s such a great mix of flavors with the spice from the chorizo and tender chicken. This would be the perfect chili for a chili contest because it’s so unusual. 🙂
I just made this exactly as written and it was delicious. My husband is very picky when it comes to chili and he raves about it. Thank you for sharing your recipe!
That is so great. I’m so happy it passed the husband test 😉 Thanks for taking the time to let me know, Amy.
Can you use boneless skinless chicken breasts as opposed to thighs? If so would the amount change?
Hi Cindy, You can most definitely swap out chicken breasts. I would probably use 1 1/2 pounds. Thanks for writing and enjoy!
I’m making this via crockpot right now. I couldn’t find this recipe but I remembered seeing it before and the chicken chorizo combo sounded awesome. I had to wing it. I used pico de gallo, black beans , and corn. Well see this afternoon how it turns out!
Hello! Those additions sound amazing. Let me know how it turns out!
We had a chili cook off at work today which I host every year. I make a chili but go for super easy with canned ingredients wherever possible. Lol it’s super serious though and some folks even grow their own ingredients so I never expect to win wth my canned chili beans but the chicken chorizo was a big hit this year. I didn’t win but I think something is lost in the presentation because we don’t allow toppings and extras so I didn’t get to make mine pretty like yours and the chorizo looks pretty greasy. It was great at home though with the sour cream!
I’m glad everyone liked it (even if you didn’t win 😩) It does taste so good with the lime sour cream on top. You’ve inspired me to make this chili this weekend with all this talk about it. I love this recipe!
What chorizo brand did you use? Pork or beef? Cant wait to try it!!
I usually use pork, but I’m sure either would be fine. Enjoy!
Would it be ok to add one bottle of beer to this recipe?
Sure it would! I would reduce the chicken broth by half, though, so it isn’t too liquidy.
Thanks for this recipe! It won first place in my church’s Super Bowl chili cook off yesterday! I’m giving credit where it’s due and sharing this link with everyone. I made the chili two days ahead and then on Sunday I added the beans and tomato paste in the crock pot while it was heating through. I also added more chicken broth because it was a bit thick. This chili was gone within 20 minutes!!! 😀
Wow Rebekah! How great to hear! I’m so glad you took the time to let me know because that makes me very happy. Thanks for sharing!
hi!
what adjustments would you make if you were cooking this using a slow cooker?
thanks,
ashley
Hey Ashley, I would brown the chorizo and chicken and throw that in the crockpot with all the rest of the ingredients EXCEPT the beans and tomato paste. You can add those at the end when the chicken is tender, maybe 6 hours on low? The chili might have a little more liquid because of the slow cooker, so you’ll have to probably add more tomato paste or leave the lid off the last 30 minutes or so before adding the paste. Let me know if you try it and how it turns out… I have been wanting to try it in the slow cooker too.
Awesome and different chili. I am always looking for something beyond the standard ground beef chili and this one fits the bill! Loved the chili cook-off hints – will put them to use with all my chili endeavors!
Hey Shelly, This is definitely not your typical chili. Glad you liked all the cook-off pointers. Hope they come in handy with bringing home some hardware!