Quick Chicken Chili

This quick chicken chili is easy and healthy and made with boneless chicken, plenty of spice, cannellini beans, and green chiles. It’s exactly what you want when you crave something that’s satiating as heck but fast as can be.

A white bowl filled with quick chicken chili with a spoon resting inside and a lime wedge on top.

This quick chicken chili recipe is, true to its title, quick to toss together. It’s on the table in just 35 minutes. It’s also easy and healthy. But that’s not the real reason you and your family will crave it week after week. One taste and you’ll understand. [Editor’s Note: While this has all the heat of a nice chili, it’s actually more like a soup than a stick-to-your-ribs chili. No complaints here.]–Angie Zoobkoff

Quick Chicken Chili

  • Quick Glance
  • (1)
  • 25 M
  • 30 M
  • Serves 4
4/5 - 1 reviews
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Heat a Dutch oven or large saucepan over medium-high heat. Add the oil to the pan and swirl to coat. Sprinkle the chicken with 1/8 teaspoon salt. Add the chicken to the pan and cook, stirring occasionally, until cooked through, about 4 minutes.

Add the onion, garlic, cumin, coriander, oregano, and cayenne, and cook, stirring, until the onion is softened, about 3 minutes.

Add 1 can of drained beans, 1 can of chiles along with the liquid, the chicken broth or stock, and the remaining 1/8 teaspoon salt. Bring to a boil.

In a small bowl using a fork or potato masher, mash the remaining can of drained beans with the remaining can of chiles. Stir this mash into the chili and simmer for 5 minutes. Serve with the cilantro leaves and lime wedges. Originally published September 9, 2017.

Tester tip: If you have an immersion or handheld blender, you can use it here by instead simply dumping the entire can of drained beans into the soup and blitzing until the soup is the desired consistency.
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Recipe Testers' Reviews

I enjoyed this quick chicken chili as a very fast weeknight meal. It took just over 30 minutes from start to finish, which is usually just about the amount of time that I want to cook after work.

The lime was essential to the finished taste of this chili. I tasted it both before adding the lime and after. This wasn’t very spicy to me. I would probably add fresh jalapeños with a few seeds next time to bump up the heat a little. I also think that while it’s delicious as-is, this could be good with a little chopped poblano or green pepper added with the onions to up the vegetable content. I served the chili with sliced Cheddar beer bread. Yum.

This quick chicken chili was good but I would have liked a bit more spice in the soup. Granted, that depends on a person’s preferences.

I also think the chili was a bit soupy. I enjoy my chilis to be very hearty and cohesive rather than broth and chunks of items.

Overall, though, I thought it was a successful and delicious recipe. I used chicken breasts which worked great to get those nice chunks of meat and paired very well with the beans in the recipe. I thought the half cup of onion was a bit low so I served it with more raw onion on the side to add more of that flavor.

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