Chicken Chili

21 Ratings
Recipe courtesy ofKatie Lee

Total: 45 min Cook: 15 min

Yield: 6 to 8 servings

Level: Easy



  • 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 


  • 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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21 Ratings

nancy s.
I'm from New Mexico and we can be very snobby about our Mexican food but this is very good I mean not only is it fast it can trick the most finicky eater think they are eating chili that has been  simmering all day.  haha See All Reviews Post Review

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