White beans and tomatoes make this chicken chili flavorful and satisfying. Serve with your favorite garnishes along with freshly baked cornbread Feel free to use pinto beans or black beans if you prefer.
PrintChicken Chili With Beans
This rich and flavorful chicken chili is made with white beans and tomatoes. Garnish servings with sour cream or guacamole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Chicken, Chili, Beans
- Method: Simmer
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups chopped onion
- 4 large garlic cloves (minced)
- 1 1/2 pounds boneless chicken breasts (or chicken tenderloins, cut into cubes)
- 1 large jalapeño pepper (seeded, finely chopped)
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 (14.5-ounce) cans diced tomatoes
- 2 (16-ounce) cans white beans (drained and rinsed)
- juice of 1 lime
- 2 cups frozen corn kernels (thawed)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream (or guacamole)
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
Instructions
- Heat the olive oil in a large nonstick saucepan over medium-high heat. When the oil is shimmering, add the chopped onion and garlic; sauté until onion is translucent and just begins to brown.
- Add the cubed chicken to the skillet and brown on all sides; add chopped jalapeño, coriander, cumin, diced tomatoes, and beans. Reduce heat to low and simmer for about 5 minutes; add the juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.
- Cook chicken chili, stirring occasionally, for 5 minutes longer.
- Serve with sour cream or guacamole, chopped red onion, and chopped cilantro.
