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Chicken Chili: 5-Ingredient Recipe Ready in 30 Minutes!

Introduction

Craving a hearty, flavorful meal without the fuss? This easy chicken chili recipe delivers big on taste with just five simple ingredients and 30 minutes of cooking time. Perfect for busy weeknights or meal prep, this dish combines tender chicken, bold spices, and a rich tomato base for a comforting bowl every time. Whether you’re a seasoned cook or a beginner, this chicken chili is foolproof—plus, it’s packed with protein and customizable to your spice preference. Stick around for pro tips, healthier swaps, and serving ideas to make it your own!

Ingredients List

This easy Chicken Chili recipe requires just 5 simple ingredients, making it perfect for busy weeknights. Here’s what you’ll need:

• 1 lb boneless, skinless chicken breast (or thighs), diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 packet (1.25 oz) taco seasoning

Optional toppings: shredded cheese, sour cream, avocado, cilantro, or lime wedges.

Timing

This Chicken Chili comes together in just 30 minutes—ideal for quick dinners! Here’s the breakdown:

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Step-by-Step Instructions

Step 1: Sauté the Chicken

Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil, then toss in the diced chicken. Cook for 5–6 minutes, stirring occasionally, until the chicken is no longer pink. For extra flavor, try this easy chicken breast recipe as a base!

Step 2: Add Seasoning and Tomatoes

Sprinkle the taco seasoning over the cooked chicken, stirring to coat evenly. Pour in the diced tomatoes with green chilies (juice included) and mix well. Let it simmer for 3–4 minutes to blend flavors.

Step 3: Incorporate Beans and Corn

Add the drained black beans and corn to the skillet. Stir gently to combine. Reduce heat to medium-low and let the Chicken Chili simmer for 10 minutes, allowing the ingredients to meld.

Step 4: Adjust Consistency and Taste

If the chili is too thick, add ¼ cup of water or chicken broth. Taste and adjust seasoning—add a pinch of salt or extra taco seasoning if needed. For a creamy twist, try stirring in a dollop of sour cream (like in this creamy chicken recipe).

Step 5: Serve and Garnish

Ladle the hot Chicken Chili into bowls and top with your favorites: shredded cheese, avocado slices, or fresh cilantro. Pair it with tortilla chips for crunch!

Nutritional Information

This 5-ingredient chicken chili packs a nutritious punch while keeping calories in check. A single serving (about 1.5 cups) contains approximately:

• 280 calories
• 22g protein (great for muscle recovery!)
• 8g fiber (supports digestion)
• 12g fat (mostly heart-healthy from olive oil)
• 24g carbs (balanced for energy)

Pro tip: For a deeper dive into lean protein recipes, check out our easy chicken breast recipe guide.

Healthier Alternatives for the Recipe

Want to lighten up this chicken chili? Try these expert-approved swaps:

• Greek yogurt instead of sour cream (adds probiotics)
• Cauliflower rice as a base (lowers carbs – try our cauliflower fried rice hack)
• Low-sodium beans (controls blood pressure)
• Extra veggies like zucchini or bell peppers (boosts vitamins)

From my kitchen experiments, adding 1 cup diced mushrooms (like in our chicken mushroom stir-fry) enhances umami flavor without extra calories.

Serving Suggestions

Transform your chicken chili into a feast with these pairings:

• Cornbread (classic comfort combo)
• Avocado slices (adds creamy healthy fats)
• Air fryer tortilla chips (for crunch – learn air fryer tricks here)
• Pickled jalapeños (tangy heat booster)

For a full meal, serve alongside our sheet-pan chicken shawarma or chicken broccoli potato bake for protein variety.

Common Mistakes to Avoid

Making chicken chili is simple, but a few missteps can affect flavor and texture. Here’s what to watch out for:

Overcooking the Chicken

Chicken breast dries out quickly. Cook just until it reaches 165°F internally. Shredding it while slightly underdone? Perfect—it’ll finish in the simmering broth.

Skimping on Seasoning

Chicken chili relies on bold spices. Underseasoned? It’ll taste bland. Balance chili powder, cumin, and salt. Taste as you go!

Using Water Instead of Broth

Broth adds depth. Swap it for water, and your chicken chili loses richness. Try low-sodium chicken or vegetable broth for control.

Ignoring the Sauté Step

Browning onions and garlic unlocks flavor. Rushing this? You’ll miss caramelized sweetness. Cook them until fragrant—about 3 minutes.

Overthickening

Too much cornstarch or flour creates a gloopy texture. For a lighter chili, let it reduce naturally or add a slurry gradually.

Pro Tip: For more chicken recipe insights, check out our guide to juicy chicken breast.

Storing Tips for the Recipe

Proper storage keeps your chicken chili fresh and safe. Follow these steps:

Refrigeration

Cool leftovers within 2 hours. Store in airtight containers for 3–4 days. Reheat gently to avoid separation.

Freezing

Chicken chili freezes well! Portion into freezer bags (leave space for expansion) or containers. It lasts 2–3 months. Thaw overnight in the fridge.

Reheating

Stovetop: Warm on low with a splash of broth to revive moisture. Microwave: Stir every 30 seconds to heat evenly.

Avoid Dairy Add-Ins Before Storing

Sour cream or cheese? Add them fresh when serving. Dairy can curdle upon reheating.

Pair It Later: Serve reheated chili with our easy tortilla bake for a twist!

Conclusion

This 5-ingredient chicken chili is a game-changer for busy weeknights. It’s hearty, flavorful, and ready in just 30 minutes—perfect for meal prep or last-minute dinners. Whether you’re a beginner or a seasoned cook, this recipe delivers comfort without the fuss. Pair it with your favorite toppings or try the healthier swaps for a lighter twist. For more easy chicken dishes, check out our air fryer chicken or creamy smothered chicken.

FAQs

Can I use ground chicken instead of shredded chicken?

Absolutely! Ground chicken works well—just brown it before adding other ingredients.

How can I make this chicken chili spicier?

Add diced jalapeños, cayenne pepper, or a splash of hot sauce to taste.

Is this recipe freezer-friendly?

Yes! Store cooled chili in airtight containers for up to 3 months. Thaw overnight before reheating.