Chicken Chili With Beans
This flavorful chicken chili with beans is quick, easy, and packed with Tex-Mex flavors. Ready in 35 minutes and perfect with sour cream, guacamole, or cornbread.
This chicken chili is quick, hearty, and full of Tex-Mex flavor. Tender chicken, white beans, tomatoes, and warm spices come together in a colorful, comforting bowl that cooks in under 30 minutes. It’s a family-friendly meal that’s easy to customize with toppings and perfect for busy weeknights.
A splash of lime juice brightens the flavors, and a handful of toppings—like sour cream, guacamole, or fresh cilantro—make it even better. You can make it on the stovetop, in the Instant Pot, or even in the slow cooker, and it tastes even better the next day. Serve it with warm cornbread or tortilla chips for a satisfying meal.
What You’ll Like About This Dish
Quick and simple. Ready in about 30 minutes with everyday ingredients.
Bold Tex-Mex flavor. Cumin, coriander, jalapeño, and lime bring brightness and warmth.
Hearty and satisfying. White beans and chicken make a filling but not heavy chili.
Great toppings. Easy to customize with sour cream, guacamole, cilantro, or cheese.
Ingredient Notes
- Olive oil: For sautéing onions, garlic, and chicken.
- Onion and garlic: Form the savory aromatic base.
- Chicken: Use cubed chicken breasts or tenderloins for quick cooking.
- Jalapeño: Adds heat; remove seeds for a milder chili.
- Coriander + cumin: Classic Tex-Mex spices that provide depth and warmth.
- Diced tomatoes: Bring acidity and body to the chili.
- White beans: Cannellini or Great Northern beans both work well.
- Lime juice: Adds brightness at the end.
- Corn: Adds sweetness and color.
- Salt + pepper: Adjust to taste before serving.
- Toppings: Sour cream, guacamole, red onion, cilantro — choose your favorites.
Steps to Make Chicken Chili With Beans
- Sauté the onion in olive oil until softened and lightly browned.
- Add garlic briefly, then add the chicken and cook until lightly browned.
- Stir in jalapeño, coriander, cumin, tomatoes, and beans; simmer.
- Add lime juice and corn; continue simmering until flavors meld.
- Adjust seasoning and serve with toppings.
Pro Tip
For better texture, brown the chicken lightly before adding liquids. This prevents it from becoming soft or stringy and adds deeper flavor to the chili.
Recipe Variations
- Creamy version. Stir in a splash of cream or a dollop of cream cheese at the end.
- Spicier chili. Add chipotle peppers, cayenne, or extra jalapeño.
- Green chili twist. Replace tomatoes with canned diced green chiles and tomatillo salsa.
- Bean swap. Try pinto, black, or mixed beans.
- Veggie boost. Add bell peppers, zucchini, or spinach.
Serving Suggestions
- Serve with tortilla chips, warm cornbread, or rice.
- Pair with a simple salad or slaw.
- Add extra lime wedges or hot sauce at the table.
- Choose grated cheddar, Monterey Jack, or queso fresco for topping.
How to Store Chicken Chili
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop, adding a splash of broth if needed.
Freeze: Freeze for up to 3 months; thaw overnight and reheat on low.
Chicken Chili With Beans
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 4 large garlic cloves, minced
- 1 1/2 pounds chicken breasts, boneless , or chicken tenderloins, cut into cubes
- 1 large jalapeno pepper, seeded, finely chopped
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 14.5-ounce cans tomatoes, diced
- 2 16-ounce cans pinto beans, or white beans (drained and rinsed)
- 2 tablespoons lime juice
- 2 cups corn kernels, frozen, thawed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream, or guacamole
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped cilantro
Instructions
- Sauté the Aromatics: Heat the olive oil in a large nonstick saucepan over medium-high heat. When the oil is shimmering, add the chopped onion and sauté for 4 to 6 minutes, or until the onion is translucent and begins to brown. Add the garlic and cook for an additional 30 seconds. Add the chicken and cook, stirring, until lightly browned, about 3-4 minutes.
- Simmer: Add the chopped jalapeño, coriander, cumin, diced tomatoes, and beans. Reduce the heat to low and simmer for about 5 minutes. Add the lime juice and stir in the corn kernels. Season with salt and pepper, to taste. Continue to cook, stirring occasionally, for an additional 5 minutes.
- Serve: Top servings of chicken chili with sour cream or guacamole, chopped red onion, and chopped cilantro.
Notes
Instant Pot or Slow Cooker Option
- Instant Pot: Use the Sauté function to cook the onion, garlic, and jalapeño. Add remaining ingredients, lock the lid, and cook on Manual (High Pressure) for 8 minutes. Quick release, stir, and serve.
- Slow Cooker: Sauté the aromatics in a skillet first, then transfer everything to the slow cooker. Cook on LOW for 4–6 hours or HIGH for 2–3 hours.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
