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 with beans is hearty, flavorful, and ready in just 35 minutes. Tender chunks of chicken simmer with white beans, tomatoes, jalapeño, and spices, creating a Tex-Mex–style chili that’s perfect for weeknight dinners. 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.
?️ Why You’ll Love This Chicken Chili
- Quick & Easy. Ready in under 40 minutes with simple ingredients.
- Family-Friendly. Mildly spiced but easily customizable for more heat.
- Healthy & Filling. Packed with lean protein, fiber-rich beans, and veggies.
- Versatile. Swap beans, toppings, or spices to suit your taste.
- Great Make-Ahead Meal. Tastes even better the next day!
Recipe Variations
- Swap the Beans. Use pinto beans, black beans, or a mix of different beans.
- Make It Creamier. Stir in ½ cup sour cream, Greek yogurt, or cream cheese before serving.
- Go Spicier. Add an extra jalapeño, a dash of cayenne, or chipotle peppers for smoky heat.
- Use Rotisserie Chicken. Skip the browning step and stir in shredded cooked chicken at the end.
- Add Greens. Toss in chopped spinach or kale during the last few minutes of cooking.
?️ How to Serve
- Serve with cornbread or warm flour tortillas for a complete meal.
- Add toppings like shredded cheese, avocado slices, or tortilla strips.
- Pair with a side salad for a lighter, fresher contrast.
- Squeeze extra lime over each bowl for brightness.
How to Store, Reheat, and Make Ahead
Refrigerate: Transfer cooled chicken chili to an airtight container and refrigerate for up to 4 days.
Freeze: Place cooled chili in freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm chili in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of chicken broth or water if it thickens too much. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each.
Make Ahead: This chili tastes even better the next day as the flavors meld. Make it a day ahead, then reheat just before serving.
Chicken Chili With Beans
This quick and hearty chicken chili is made with tender chicken, white beans, and tomatoes, simmered with Tex-Mex spices. Garnish with your favorite toppings for a family-friendly meal. Prefer using your Instant Pot or slow cooker? You’ll find those options in the recipe notes below.
- 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
- 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)
- 2 tablespoons lime juice
- 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
- 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
- Serving Size:
- Calories: 677
- Sugar: 15 g
- Sodium: 682 mg
- Fat: 12 g
- Carbohydrates: 98.8 g
- Fiber: 17.6 g
- Protein: 50.5 g
