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Easy and Delicious Chicken Chili Recipe for a Cozy Dinner

Easy and Delicious Chicken Chili Recipe

A hearty one-pot chicken chili made with tender shredded chicken, white beans, tomatoes, corn, green chiles, and fragrant spices. It is ready in about 45 to 55 minutes and serves 4 to 6 people.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 1 to 1 1/4 pounds Boneless, skinless chicken breasts or thighs
  • 4 cups Low-sodium chicken broth
  • 2 15-ounce cans Cannellini, great northern, or navy beans, drained and rinsed
  • 1 4-ounce can Diced green chiles
  • 1 14.5-ounce can Diced tomatoes, preferably fire-roasted
  • 1 cup Frozen or canned corn
Seasonings
  • 2 teaspoons Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon, optional Cayenne pepper
Finishing Ingredients
  • 1 tablespoon Fresh lime juice
  • 1/4 cup, optional Fresh cilantro, chopped
Toppings
  • As desired Shredded Monterey Jack or cheddar cheese
  • As desired Sour cream or plain Greek yogurt
  • As desired Diced avocado
  • As desired Sliced green onions, tortilla chips or strips, cilantro, and lime wedges

Method
 

Step-by-Step
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Add the minced garlic, cumin, chili powder, oregano, kosher salt, black pepper, and optional cayenne. Cook for about 30 seconds, stirring constantly, until the spices and garlic smell fragrant.
  3. Add the chicken, chicken broth, drained beans, green chiles, diced tomatoes, and corn. Stir well and scrape the bottom of the pot to release any toasted spices.
  4. Bring the chili to a gentle boil, then reduce the heat. Simmer uncovered for approximately 20 to 25 minutes, or until the chicken reaches 165°F internally and is easy to shred.
  5. Transfer the cooked chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.
  6. Simmer the chili for another 5 minutes so the chicken absorbs the seasoned broth and the flavors combine.
  7. Stir in the fresh lime juice and chopped cilantro just before serving. Taste and adjust the salt, pepper, lime juice, or chili powder, then add your favorite toppings.

Notes

For a thicker chili, mash about 1/2 cup of the beans before adding them or mash some beans directly in the pot. Leftovers can be refrigerated in a covered container for 3 to 4 days and reheated gently on the stovetop or in the microwave.