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Chicken Chili

User Rating 5 Star Rating (5 Reviews)


Chicken Chili
A family favorite. More chicken chili recipes below.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 4 large garlic cloves, minced
  • 1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
  • 1 large jalapeno pepper, seeded, finely chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 cans (14.5 ounces each) diced tomatoes in juice
  • 2 cans Great Northern beans (16 oz) drained and rinsed well
  • juice of 1 lime
  • 2 cups frozen corn kernels, thawed, or fresh
  • salt and freshly ground pepper to taste
  • 1/2 cup sour cream
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro


Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.

Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.

More Chicken Chili
Crockpot Chicken Chili
Chicken and Black Bean Chili
Favorite Chicken Chili
Will's Chicken Chili
Southwest Chicken Chili

Chicken Recipe Index
Chicken Breast Recipes
Beans Index
Soup and Stew Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent and super easy, Member bluedemon20

We've been making this chili for a while now so I thought I'd share a review. I follow most of this recipe except I use ground turkey or ground chicken instead. It gives it a bit more of a chili texture I think. The other thing I do is use one can of Rotel and one can of diced tomatoes. If you don't like spicy food, this will help give the chili a bit of a zing without the hotness of the jalepeno. The key to this recipe though is the toppers. Cilantro and diced red onions are the absolute necessary finishing touch. Plus, it makes it look pretty too! Thanks for sharing this recipe. And I agree with one of the other reviewers--it's even better the next day!

6 out of 6 people found this helpful.

See all 5 reviews

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