Chicken Chili Recipe – FIVE ingredients!

A packet of chicken taco seasoning not only makes this straightforward chicken chili a breeze to make, it also lends unbelievable flavor to this recipe!

At a glance

What stands out: A few shortcuts make this recipe speedy and straightforward but it’s flavorful and hearty.

How long it takes: 35 minutes
Equipment you’ll need: Dutch oven or large pan
Servings: 4

White chili (aka chicken chili) is one of our family’s favorite recipes. We have a go-to recipe that we almost always use but we love to switch it up every so often. And when we do, we go to a simple, approachable recipe like this straightforward chicken chili.

This five ingredient chicken chili is SUCH a straightforward weeknight meal and it only gets better as it continues to simmer on the stove.

All you’ll need to make this straightforward Chicken chili

There are basically just five ingredients in this straightforward chili recipe. And most of the time, you’ll probably have those ingredients already on hand, that is, if your fridge and pantry look anything like ours.

• Chicken: Boneless skinless chicken breasts or boneless skinless thighs are reliable, or you can use a combination of the two.
• Chicken Broth: Buy low sodium or no salt added broth.
• Green Onions: Save a few for garnishing, if you like.
• Taco Seasoning – or use our from-scratch taco seasoning.
• Great Northern beans: Canned beans are always in our pantry.

If you want to make this straightforward chicken chili even more exciting, add canned green chiles to the chili, bringing our ingredient count up to six.

Topping Suggestions

The other thing you can do is go crazy with toppings.

• Crispy tortilla strips: Make your own by cutting flour or corn tortillas into thin strips and toasting them in the oven until they are browned and crisp. You could also use tortilla chips.
• Fresh cilantro, green onions, or sliced jalapeño peppers: we also like to garnish our chili with fresh cilantro but if you’re in the “cilantro tastes like soap” camp, you could use green onions or jalapeño peppers. Whatever your heart desires!
• Avocado: Dice up a ripe avocado or make guacamole.
• Sour Cream or Greek Yogurt: We don’t always have sour cream in the fridge but we always have plain unsweetened Greek yogurt which is surprisingly similar to sour cream.

Keeping leftovers

• Refrigerate: Cool chili to room temperature. Refrigerate in a covered container for up to 4 days.
• Freeze: This chili recipe freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
• Reheat: Individual portions can be reheated in the microwave; reheat larger amounts on the stove over medium heat. Bring to a simmer and serve with desired toppings.

• Yield: 4 servings
• Prep: 10 minutes
• Cook: 25 minutes
• Total: 35 minutes

Ingredients

• 2 teaspoons extra virgin olive oil
• 1.5 pounds boneless skinless chicken breast, diced
• 1 pkg. (0.85 oz.) Taco Seasoning Mix (see note)
• 5 green onions, thinly sliced
• 2 cans (15 oz. each) great Northern beans, rinsed and drained
• 1 can (4.5 oz.) diced green chiles, optional
• 3 cups reduced-sodium chicken broth, more if needed
• optional garnishes: crispy tortilla strips or chips, fresh cilantro, green onions, sour cream, Greek yogurt, etc.

Method

1. In a large, heavy bottomed pan, heat oil over medium-high heat. Cook chicken until browned, stirring occasionally, about 5 minutes.
2. Add taco seasoning, continue to cook for 1 to 2 minutes, stirring. Add green onions and cook for an additional 1 to 2 minutes or until green onions are softened.
3. Add beans, broth, and green chiles(if desired) and bring to a boil. Reduce to a simmer and cook until slightly thickened and chicken is cooked through, or until you're ready to serve the chili.
4. Garnish with crispy tortilla strips (see notes), green onions, cilantro, sour cream, avocado slices, or anything else you like!

Notes

If desired, substitute from-scratch taco seasoning (1 to 2 tablespoons, or to taste).

To garnish with tortilla strips: Preheat oven to 400°F. Cut tortillas into small strips. Spray or toss with olive oil. Spread on baking sheet and bake for 5 minutes, stirring once, or until golden brown and crispy.

Cooking option: Simmer additional time to thicken and let the flavors meld.