Chicken Chili Recipe

Name: Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 3/4-inch cubes; 1 1/2 cups chopped onion; 1/2 cup chopped green bell pepper; 1/2 to 1 medium fresh jalapeno, seeds and ribs discarded, minced; 1 15-ounce can reduced-sodium Great Northern beans, rinsed and drained; 1 14.5-ounce can fat-free, low-sodium chicken broth; 1 4-ounce can diced green chiles, drained; 1 cup water; 1 cup frozen whole-kernel corn; 2 to 3 teaspoons ground cumin; 2 teaspoons dried oregano, crumbled; 1 teaspoon garlic powder; 1/8 teaspoon salt; 3 tablespoons snipped fresh cilantro

Servings: persons

Cooking spray
1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 3/4-inch cubes
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 to 1 medium fresh jalapeno, seeds and ribs discarded, minced
1 15-ounce can reduced-sodium Great Northern beans, rinsed and drained
1 14.5-ounce can fat-free, low-sodium chicken broth
1 4-ounce can diced green chiles, drained
1 cup water
1 cup frozen whole-kernel corn
2 to 3 teaspoons ground cumin
2 teaspoons dried oregano, crumbled
1 teaspoon garlic powder
1/8 teaspoon salt
3 tablespoons snipped fresh cilantro

1
Lightly spray a large saucepan with cooking spray.
2
Cook the chicken over medium-high heat for 2 minutes, stirring frequently.
3
Stir in the onions, bell pepper, and jalapeno.
4
Cook for 3 minutes, stirring frequently.
5
Stir in the remaining ingredients except the cilantro.
6
Bring to a boil, covered, still on medium high, about 3 minutes.
7
Reduce the heat to low and cook, covered, for 15 minutes.
8
Stir in the cilantro just before serving.
9
In a 3 1/2- to 4-quart slow cooker, combine all the ingredients except the cilantro (no need to cook the chicken, onion, and peppers first).
10
Cook, covered, on low for 5 to 7 hours or on high for 2 1/2 to 3 hours.
11
Stir in the cilantro just before serving.
12
Cutting chicken breasts or other boneless meats is quick and easy if they are very cold or even partially frozen (about 30 minutes in the freezer).
13
(Per Serving)
14
Calories: 285
15
Total Fat: 2.0g
16
Saturated: 0.5g
17
Trans: 0.0g
18
Polyunsaturated: 0.5g
19
Monounsaturated: 0.5g
20
Cholesterol: 66mg
21
Sodium: 390mg
22
Carbohydrates: 32g
23
Fiber: 7g
24
Sugars: 7g
25
Protein: 35g
26
Dietary Exchanges
27
1 1/2 Starch
28
2 Vegetable
29
3 1/2 Very Lean Meat

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 3/4-inch cubes, 1 1/2 cups chopped onion, 1/2 cup chopped green bell pepper, and more.

Yes, Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions