Chicken Chili Recipe

My chicken chili recipe is so packed with flavor, you won't believe it's done in just 30 minutes! It's the easiest chili you'll ever make!

Course Main or side dish

Cuisine Mexican

Keyword easy, kid friendly, pantry ingredients, under 30 minutes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 243kcal

1 Tbsp. olive oil
1 white onion finely chopped
1 can navy beans 15.5 oz., drained & rinsed
1 can black beans 15.5 oz., drained & rinsed
1 can northern beans 15.5 oz., drained & rinsed
1 can whole kernel corn 15.5 oz., drained
1 can tomato sauce 8 oz.
2 cans diced tomatoes with green chiles 14.5 oz., undrained, such as Rotel
1 packet taco seasoning 1.25 oz.
3 skinless boneless chicken breasts cooked and shredded; or, 1 whole rotisserie chicken, shredded - amounts to about 4.5 cups total

Heat 1 Tbsp. olive oil in a large pot over medium heat. Add 1 finely chopped white onion to the pot and sauté for about 5 minutes, until the onions soften and become translucent.
1 Tbsp. olive oil, 1 white onion
Stir in 1 (1.25 oz.) packet of taco seasoning.
1 packet taco seasoning
Add half of a 15.5 oz can of navy beans, half a 15.5 oz can of black beans, and one whole 15.5 oz. can of northern beans to a blender and puree. Include the liquid!
1 can navy beans, 1 can black beans, 1 can northern beans
Stir pureed beans to the pot.
Add an 8 oz. can of tomato sauce, two 14.5 oz. cans of diced tomatoes with green chiles, and a 15.5 oz. can of drained whole kernel corn to the pot.
1 can tomato sauce, 2 cans diced tomatoes with green chiles, 1 can whole kernel corn
Add about 4.5 cups of shredded chicken to the pot. You can use leftover chicken such as rotisserie chicken or the meat of 3 cooked chicken breasts.
3 skinless boneless chicken breasts
Mix in the remaining half can of navy beans and half can of black beans, then stir to combine.
Let your white bean chicken chili simmer over medium heat until fully heated through, about 15 to 20 minutes. Add juice of 1 lime and season with salt and pepper to taste.
Top with tortilla strips, shredded cheese, and sour cream to serve.
corn tortilla strips OR frito chips, shredded cheddar cheese, sour cream

If you find the chili is not thick enough to your liking, take about a cup of liquid from the chili. Mix it with 1 to 2 Tbsp. of a thickening agent such as flour, corn masa flour, or cornstarch. Add the mixture back to the chili and slowly mix it in to thicken the chili.

One of the BEST parts about this easy chili recipe is that you can use leftover chicken to make it. Be it leftover shredded chicken or a rotisserie chicken, you can use whatever you have!

I like to use shredded rotisserie chicken or instant pot shredded chicken to make mine.

Want a little more spice? Add some chili powder or cayenne pepper to it. You can also dice up and add a few jalapenos!

This chili is super customizable! I like to add extra veggies like chopped carrots and bell peppers. Just add them alongside the onions.