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Spicy Chicken Chili Stew Recipe


chicken chili with ornbread  muffins
Iain Bagwell/Photolibrary/Getty Images

This chicken chili is especially nice on a cold fall or winter evening, but could certainly be enjoyed at any time of the year. Serve the stew with freshly baked cornbread and a simple salad for a delicious and easy family meal.

The stew is made with cubed boneless chicken breasts or tenderloin, which cook quickly. The stew 

Prep Time: 12 minutes

Cook Time: 25 minutes

Total Time: 37 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 each) drained and rinsed well
  • 3 tablespoons fresh lime juice
  • 2 cups frozen corn kernels, thawed, or use fresh
  • salt and freshly ground pepper to taste
  • 1/2 cup sour cream, for serving
  • 1/4 cup finely chopped red onion, for garnish
  • 2 tablespoons chopped cilantro, for ganish


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 lime juice and stir in the corn kernels.

Season with salt and pepper, to taste.

Cook, stirring occasionally, for 5 to 10 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.

Serve with cornmeal and a salad for a hearty fall or winter meal.

Related Recipes

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


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