Print

Chicken Chili With Beans

Savory chicken and bean soup with cilantro and lime wedges.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)
  • 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

  1. 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.
  2. 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.
  3. 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

Find it online: https://classic-recipes.com/chicken-chili-with-beans-recipe/