This hearty Mississippi chicken chili takes the beloved flavors of the famous Mississippi pot roast and transforms them into a soul-warming bowl of comfort. Tender shredded chicken combines with creamy white beans, tangy pepperoncini, and a rich broth seasoned with ranch and onion soup mix for a unique twist on traditional chili. The result is a lighter, more flavorful alternative to beef chili that’s packed with protein and vegetables. This one-pot wonder is perfect for chilly evenings, game day gatherings, or any time you need a comforting meal that feeds a crowd without breaking the bank.
Serves: 6-8 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
What You’ll Need
For the Chili Base:
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 celery stalks, diced
- 1 packet ranch dressing mix
- 1 packet onion soup mix
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For the Liquid and Beans:
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 1/2 cup pepperoncini, sliced (plus 2 tablespoons juice)
- 1 stick (1/2 cup) butter
- 1/2 cup heavy cream
- Salt to taste
Getting the Chicken Ready
Season the chicken pieces with salt and pepper on both sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown. The chicken doesn’t need to be fully cooked at this point since it will finish cooking in the chili. Remove the chicken to a plate and set aside – you’ll shred it later.
Building the Flavor Foundation
In the same pot with all those delicious browned bits, add the diced onion, bell pepper, and celery. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. These vegetables create the aromatic base that makes this chili so satisfying.
Adding the Signature Seasonings
Sprinkle in the ranch dressing mix, onion soup mix, smoked paprika, and black pepper. Stir everything together and cook for about 1 minute to toast the spices and activate their flavors. This combination might seem unusual, but it’s what gives Mississippi chicken chili its distinctive taste that keeps people coming back for more.
Creating the Rich Broth
Pour in the chicken broth and diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot. These bits add incredible depth to your chili. Nestle the seared chicken back into the pot and bring everything to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 20 minutes until the chicken is tender and easily shreds.
Shredding and Finishing
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the white beans, sliced pepperoncini, and pepperoncini juice. The pepperoncini juice adds that signature tangy flavor that makes Mississippi dishes so addictive. Simmer everything together for another 10 minutes to let the flavors meld.
The Creamy Mississippi Touch
Remove the pot from heat and stir in the butter and heavy cream. The butter adds richness while the cream creates that signature creamy texture that sets this chili apart from traditional versions. Taste and adjust seasoning with salt if needed. The chili should be thick enough to coat a spoon but still have a nice, soupy consistency.
Serving Your Comfort Bowl
Ladle the hot chili into bowls and top with your favorite garnishes. Shredded cheddar cheese, sour cream, chopped green onions, and crispy bacon bits all make excellent additions. Serve with warm cornbread, crusty rolls, or saltine crackers for dipping. The combination of creamy, tangy, and savory flavors makes every spoonful incredibly satisfying.
Making It Even Better
For extra richness, add a block of cream cheese during the last 5 minutes of cooking and stir until melted. If you like more heat, include diced jalapeños with the other vegetables or add a dash of hot sauce to taste. Some people love adding corn kernels or diced potatoes to make it even heartier.
Meal Prep and Storage
This chili actually improves in flavor after sitting overnight, making it perfect for meal prep. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of chicken broth or cream if the chili has thickened too much. You can also make this in a slow cooker by combining all ingredients except the cream and butter, cooking on low for 6 hours, then stirring in the cream and butter at the end.
Why This Recipe Works
The magic of Mississippi chicken chili lies in the balance of tangy pepperoncini, creamy dairy, and those packet seasonings that create layers of flavor you can’t get any other way. Using chicken instead of beef makes it lighter but no less satisfying, while the white beans add protein and fiber that make this a complete, filling meal.
