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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 or—with a few adjustments—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 tbsp olive oil
- 2 cups chopped onion
- 4 large garlic cloves, minced
- 1 ½ pounds cubed boneless chicken breasts
- 1 large jalapeño pepper, seeded, finely chopped
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 (14.5-ounce) cans diced tomatoes, with juice
- 2 (16-ounce) cans pinto beans or white beans, (drained and rinsed)
- 2 cups frozen corn kernels
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp lime juice
- ½ cup sour cream, or guacamole
- ¼ cup red onion, finely chopped
- 2 tbsp chopped cilantro
Recommended Equipment
Instructions
- Heat the olive oil in a Dutch oven 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 cubed chicken and cook, stirring, until lightly browned, about 4 to 5 minutes. Don't worry if the chicken isn't cooked through yet — it will finish cooking in the next step.1 tbsp olive oil | 2 cups chopped onion | 4 large garlic cloves | 1 1/2 pounds cubed boneless chicken breasts
- Add the chopped jalapeño, coriander, cumin, diced tomatoes, and drained and rinsed beans. Reduce the heat to low and simmer for about 5 minutes. Add the corn and season with kosher salt and freshly ground black pepper, to taste. Continue to cook, stirring occasionally, for an additional 5 minutes. Stir in the lime juice.1 large jalapeño pepper | 1 tsp ground coriander | 2 tsp ground cumin | 2 (14.5-ounce) cans diced tomatoes | 2 (16-ounce) cans pinto beans or white beans | 2 cups frozen corn kernels | Kosher salt | Freshly ground black pepper | 2 tbsp lime juice
- If desired, top servings of chicken chili with sour cream or guacamole, chopped red onion, and chopped cilantro.1/2 cup sour cream | 2 tbsp chopped cilantro | 1/4 cup red onion
Notes
Slow Cooker Option
- Slow Cooker: Use cubed boneless chicken thighs. Sauté the chicken, onion, garlic, and jalapeño in a skillet first, then transfer it to the slow cooker with the spices, tomatoes, drained beans, and corn. Cook on LOW for 4 to 6 hours or HIGH for about 3 hours. Taste and season with kosher salt and freshly ground black pepper, stir in the lime juice, and serve with toppings as desired.
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.
