Looking for a quick, protein-packed meal that satisfies without complicated steps? This simple chicken chili recipe delivers restaurant-quality flavor with minimal effort. Unlike traditional beef chili, this version uses lean chicken breast for a lighter yet equally hearty option that's ready in under 30 minutes—ideal for busy weeknights when you need dinner on the table fast.
Why This Easy Chicken Chili Recipe Works
What makes this simple chicken chili recipe with canned beans stand out is its perfect balance of convenience and flavor. The white beans provide creaminess while diced tomatoes add brightness, creating a texture and taste profile that rivals slow-cooked versions. By using boneless chicken breast instead of tougher cuts, you eliminate hours of simmering without sacrificing tenderness.
This healthy chicken chili recipe contains 28 grams of protein per serving while keeping saturated fat low. The spices penetrate the chicken quickly during the short cooking time, delivering deep flavor without requiring advanced cooking skills—making it an excellent chicken chili recipe for beginners.
Simple Chicken Chili Ingredients
These pantry-friendly ingredients create a flavorful dish with minimal prep:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup low-sodium chicken broth
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
| Ingredient | Substitution | Best For |
|---|---|---|
| Chicken breast | Shredded rotisserie chicken | Ultra-quick preparation |
| Cannellini beans | Great northern or navy beans | Similar texture and flavor |
| Fire-roasted tomatoes | Regular diced tomatoes + 1/2 tsp smoked paprika | Smoky depth without specialty item |
| Chicken broth | Vegetable broth or water | Dietary restrictions |
Step-by-Step Instructions for Perfect Chicken Chili
- Sauté aromatics: In a large pot over medium heat, cook chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Cook chicken: Add chicken cubes and cook for 5-6 minutes, stirring occasionally, until lightly browned on all sides but not fully cooked through.
- Add seasonings: Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavor.
- Combine remaining ingredients: Add diced tomatoes (with juice), drained beans, and chicken broth. Stir well to combine.
- Simmer: Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until chicken is fully cooked and flavors have melded.
- Adjust seasoning: Taste and add additional salt, pepper, or spices as needed. For thicker chili, simmer uncovered for 5 additional minutes.
Pro Tips for the Best Chicken Chili
Master this quick chicken chili recipe with these chef-tested techniques:
- Cut chicken uniformly: Ensure all pieces are the same size (about 1-inch cubes) for even cooking
- Don't overcook chicken: Remove from heat just as it reaches 165°F to prevent toughness
- Acid balance: A squeeze of fresh lime juice just before serving brightens the flavors
- Texture control: For creamier chili, mash 1/4 of the beans before adding them
- Flavor boost: Add 1/4 tsp smoked paprika for depth without extra heat
Serving Suggestions
This versatile family-friendly chicken chili recipe pairs beautifully with:
- Freshly baked cornbread or whole wheat rolls
- Avocado slices or guacamole for creaminess
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro and lime wedges
For a complete meal, serve with a simple green salad or roasted vegetables. This chili also works wonderfully as a topping for baked potatoes—a favorite weeknight chicken chili recipe hack that kids love.
Storage and Reheating Instructions
Store cooled chili in an airtight container:
- Refrigerator: Keeps well for 3-4 days
- Freezer: Portion into freezer-safe containers for up to 3 months
- Reheating: Warm on stove over medium-low heat, stirring occasionally and adding a splash of broth if needed
Flavor actually improves after 24 hours as the spices continue to meld—making this an excellent make-ahead option for meal prep. The chicken white bean chili recipe maintains its texture remarkably well through reheating, unlike some bean dishes that become mushy.
Delicious Variations to Try
Customize this base recipe to suit your preferences:
- Spicy version: Add 1 diced jalapeño with the onions and 1/4 tsp cayenne pepper
- Mild version: Reduce chili powder to 1 tbsp and omit any added heat elements
- Slow cooker option: After browning chicken and sautéing onions, transfer everything to slow cooker and cook on low for 4 hours
- Taco chili: Add 1 cup frozen corn and 1/2 cup chopped fresh cilantro at the end
- Creamy version: Stir in 1/2 cup cream cheese during the last 5 minutes of cooking
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast in this simple chicken chili recipe?
Yes, boneless chicken thighs work wonderfully in this recipe. They add richer flavor and stay moist during cooking. Use the same quantity (1.5 lbs), but increase browning time by 2-3 minutes since thighs contain more fat. This creates an even more flavorful easy chicken chili recipe for beginners as thighs are more forgiving if slightly overcooked.
How can I make this chicken chili recipe in under 20 minutes?
For the quickest chicken chili recipe, use 2 cups shredded rotisserie chicken added during the last 5 minutes of cooking. Skip browning the chicken and simply sauté onions and garlic for 3 minutes, then add all remaining ingredients except the chicken. Simmer for 10 minutes, then stir in the pre-cooked chicken to heat through. This method cuts preparation to just 15 minutes while maintaining excellent flavor.
Why is my chicken chili too thin? How can I thicken it?
If your chili is thinner than desired, create a quick slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water. Stir this into the simmering chili and cook for 3-5 minutes until thickened. Alternatively, mash some of the beans against the side of the pot with a spoon—this releases their starches and naturally thickens the chili without altering flavor, perfect for this simple chicken chili recipe with minimal ingredients.
Can I make this chicken chili recipe vegetarian?
Absolutely! Omit the chicken and use vegetable broth instead of chicken broth. For protein, add an extra can of beans or 1 cup cooked quinoa during the last 10 minutes of cooking. This transforms it into a delicious white bean chili that maintains the same comforting texture. Many find this healthy chicken chili recipe adaptation equally satisfying while being completely plant-based.
What's the best way to freeze chicken chili for meal prep?
Cool the chili completely, then portion into freezer-safe containers leaving 1-inch headspace for expansion. For single servings, use 16-ounce mason jars (fill only 3/4 full) or silicone freezer containers. Label with date and contents. This best simple chicken chili recipe freezes beautifully for up to 3 months. Thaw overnight in refrigerator before reheating, or defrost in microwave using 50% power setting.
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