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Chicken Chili 4

30-Minute Chicken Chili

Spicy, satisfying chicken chili cooks up in just 30 minutes with only a few ingredients. It's a simple meal you can feel good about serving.
Additional Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 299kcal
Author Marsha Maxwell


  • Cuisinart French Classic Tri-Ply Stainless Saucepan with Cover
  • GORILLA GRIP Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Set of 3, Red, Blue, Lime Green
  • Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375


  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 1 clove garlic pressed
  • 1 teaspoon dried oregano preferably Mexican
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups chopped cooked chicken
  • 4 cups chicken broth
  • 1 small can 4 oz. green chiles, with liquid
  • 1 can white beans drained and rinsed
  • 2 tablespoons finely chopped cilantro


  • Put olive oil in the bottom of a heavy bottomed soup pot, and heat over medium high heat. Add onion and garlic, and sauté until onion is transparent, about 3-5 minutes.
  • Add cooked chicken, oregano, cumin, chili powder, salt and black pepper, and continue to sauté for about 3 more minutes until spices are distributed.
  • Add chicken broth and green chiles, and bring to a boil. Reduce heat to simmer, and cook for about 15 minutes until onions are softened.
  • Add beans and continue cooking for 5 minutes. Remove from heat and add chopped cilantro.
  • Serve chicken chili with optional garnishes such as tortilla chips, shredded cheese, sour cream, sliced jalapeño, chopped tomato, lime wedges, diced avocado, cilantro leaves or sliced green onion.