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Savory chicken and bean soup with cilantro and lime wedges.

Chicken Chili With Beans

Diana
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.
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Servings 6 servings
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Course Beans, Chicken, Chili
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 20 minutes

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.
Keyword chicken chili, chili recipe, white beans
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