Warming Winter Chili Recipes

Recently featured on THV11’s The Vine with co-hosts Ashley King and Adam Bledsoe, Chef Serge Krikorian shared two of his most beloved winter chili recipes. These hearty, soul-warming dishes perfectly capture the essence of comfort food while delivering impressive nutritional benefits.

Creamy Chicken Chili: A Southwest-Inspired Comfort

Our Chicken Chili combines traditional Mexican flavors with a creamy twist. The secret lies in the unique combination of pureed cannellini beans and cream cheese, creating a luxuriously smooth texture while keeping the dish lighter than traditional beef chilis. The Mexican oregano and fresh lime juice add authentic southwestern notes, while the green chilies provide a gentle heat that warms without overwhelming.

This versatile dish works beautifully for both casual family dinners and upscale events. For wedding receptions, we often serve it in elegant mini copper kettles as a passed appetizer. At corporate events, it’s a hit in our build-your-own chili bars, where guests can customize with toppings like fresh avocado, tortilla strips, or shredded cheese.

Creamy Chicken Chili Recipe

Ingredients for Chicken Marinade:

• 2 (8 oz) boneless, skinless chicken breasts
• ½ tsp salt
• ½ tsp pepper
• ½ tsp Mexican oregano
• 1 garlic clove, minced
• 1 Tbsp grapeseed oil
• 1 Tbsp lime juice

Chicken Preparation:

1. Preheat the oven to 350°F.
2. Season the chicken breasts with salt, pepper, oregano, garlic, grapeseed oil, and lime juice. Let them marinate for 30 minutes.
3. Place the marinated chicken on a sheet pan and roast in the oven until the internal temperature reaches 165°F (about 25-30 minutes).
4. Cut the chicken into small cubes or shred it, depending on your preference.

Soup Ingredients:

• 1 medium yellow onion, diced
• 1 Tbsp grapeseed oil
• 3 cloves garlic, finely minced
• 1 quart low-sodium chicken broth
• 1 (7 oz) can diced green chilies
• 2 tsp cumin
• ½ tsp ground coriander
• 1 tsp paprika
• 1 tsp dried oregano
• ¼ tsp cayenne pepper
• ½ tsp salt
• ½ tsp pepper
• 4 oz cream cheese
• 1 1/2 cup fresh or frozen corn
• 2 (15.5oz) cans cannellini beans, drained and rinsed
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro (plus extra for serving)

Instructions:

1. Sauté Aromatics: In a large pot, heat grapeseed oil over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
2. Add Broth and Spices: Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
3. Prepare the Beans: While the soup is simmering, puree 2 cups of the cannellini beans with ¼ cup of the broth from the soup in a food processor until smooth.
4. Simmer the Soup: Add the cooked chicken, corn, whole beans, and the pureed beans to the pot. Stir in the cream cheese and let it melt into the soup. Simmer for an additional 5-10 minutes to thicken the soup and allow the flavors to blend.
5. Finish and Serve: Stir in the fresh lime juice and cilantro just before serving. Garnish with additional cilantro if desired.

Pork Green Chili: New Mexican Heritage

Our Pork Green Chili pays homage to New Mexican cuisine, featuring the state’s famous Hatch chilies. The slow-simmered pork shoulder becomes incredibly tender, while the combination of fresh and roasted chilies creates layers of complex flavor. Rich in protein and featuring metabolism-boosting spices, this hearty chili delivers both nutrition and satisfaction.

This robust soup shines at outdoor events, particularly fall weddings or corporate gatherings. We love serving it in bread bowls for casual events or presenting it as a refined first course topped with artfully placed crema and micro-cilantro for more formal occasions.

Both soups can be made ahead and actually improve in flavor over time, making them perfect for busy hosts and event planners. They’re also excellent options for winter meal prep, as they freeze beautifully and maintain their quality when reheated.

Pork Green Chili Recipe

2 lbs. pork shoulder 

2 Tbls. ground cumin

3 Tbls. chile powder

2 Tbls. dried oregano

1 Tbls. minced garlic

1 large yellow onion, diced

1 Qt. chicken stock

1 32 oz. can whole tomatoes

2 Tbls. tomato paste

8 roasted hatch green chiles, fresh roasted and diced, or 1 6 oz. can diced hatch green chiles

2 fresh jalapeño peppers, seeded deveined and diced 

Grapeseed oil 

2 tsp. Kosher salt 

1 tsp. ground black pepper

Shredded mozzarella and sour cream, optional garnish

Instructions

1. Cut the pork shoulder into small 1” cubes and season with salt and pepper.
2. Heat the grapeseed oil in a dutch oven.  Working in batches, brown the pork on all sides in oil over medium high heat.  Remove the meat from the dutch oven and set aside. 
3. In the dutch oven, saute the onions until translucent, about 3 to 4 minutes.  Add the minced fresh garlic and saute for another minute or two.  Add the cumin, chile powder, oregano and tomato paste and continue to saute for another couple of minutes.
4. Add the chicken stock, crushed tomatoes, and pork to the dutch oven, cover, and simmer for 1 hour.
5. Add the hatch green chilis and jalapeno and simmer for another 1 hour.  
6. Garnish with mozzarella cheese and sour cream and serve.

Enjoy your delicious and hearty chili!

For more recipes, cooking tips and tricks from Chef Serge Krikorian with Vibrant Occasions Catering, head over to Cooking With The Kriks on YouTube. Don’t forget to subscribe to stay up-to-date!