Chicken Chili

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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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 


  1. 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.

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