Quick Chicken Chili Recipe

This hearty chicken chili comes together in just under 30 minutes, making it perfect for busy weeknights. Packed with flavorful spices and tender chicken, it’s a comforting meal the whole family will love.

Start cooking ↓

TIME1 hr

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon vegetable oil 1 cup diced yellow onion 2 stalks celery, diced 4 cups diced chicken 3 cups chicken broth 1 (15 ounce) can red kidney beans, undrained 1 (15 ounce) can garbanzo beans, undrained 1 (15 ounce) can navy beans, undrained 2 (4 ounce) cans diced green chiles 3 tablespoons chili powder 2 tablespoons ground cumin 1 tablespoon ground thyme 1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®) 1 teaspoon salt

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some oil in a large pot over medium-high heat. Toss in the chopped onion and celery and cook them until they’re nice and soft, about 5 to 7 minutes. Next, add the chicken and cook it until it’s nicely browned, which should take around 3 to 4 minutes. Pour in the chicken broth along with the kidney beans, garbanzo beans, navy beans, chiles, and all the spices—chili powder, cumin, thyme, seasoning blend, and a bit of salt. Bring everything to a boil, then lower the heat and let it simmer gently. Cook until the chicken is fully cooked through and no longer pink inside, about 30 minutes. Give it a taste and adjust the seasoning if you need to before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use boneless, skinless chicken breasts or thighs for tender, juicy meat.
- Brown the chicken first to add extra flavor before simmering.
- Adjust the spice level by adding more chili powder or a dash of hot sauce.

Why you’ll love it

This dish is packed with bold flavors and comes together in no time. It’s a comforting meal that’s perfect for busy weeknights. Plus, it’s versatile and can be easily customized to your taste.

Serving ideas

Serve with warm cornbread or over steamed rice to soak up the delicious sauce. A dollop of sour cream and some shredded cheese on top add a creamy touch. Fresh cilantro or green onions make a nice fresh garnish.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes well—portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.