Chicken Chili

Recipe courtesy of Katie Lee
Show: The Kitchen | Episode: Quick and Easy Fall Favorites
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45 min
15 min
6 to 8 servings


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced 
  • 1 pound ground chicken 
  • 1 packet taco seasoning 
  • One 28-ounce can diced tomatoes 
  • One 15.5-ounce jar medium tomato salsa 
  • One 15-ounce can pinto beans, drained and rinsed 
  • 1 cup frozen corn 
  • 2 teaspoons kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving 
Chicken Chili


Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.