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 slow cooker? You’ll find those options in the recipe notes below.
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
Calories: 364kcalCarbohydrates: 35gProtein: 31gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 84mgSodium: 461mgPotassium: 490mgFiber: 5gSugar: 6gVitamin A: 190IUVitamin C: 7mgCalcium: 40mgIron: 1mg
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.
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