This Easy 20 Minute White Bean Chicken Chili Recipe simply can’t be beaten on a cold winter’s day, plus what’s better than having a hot dinner on the table in less than 20 minutes?
Easy White Bean Chicken Chili Recipe
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Brr, its cold out there! This arctic blast has me bundling up and (gasp) turning up the heat! (I may at one point have second guessed my shearling boot purchase, but not today!) I am so glad I have all the ingredients needed for this quick and easy White Bean Chicken Chili recipe for tonight…
To have it ready in 20 minutes, I use precooked chicken, but you could easily brown bite-sized pieces of chicken breasts in just a few extra minutes. (Are you looking for more quick and easy recipes? Click here, I have an entire category dedicated to quick and easy recipes!)
The flavors of the chicken, white beans, corn, chilies, spices and tortillas blend together and taste like the chili simmered for hours! My family loved this dish, so be sure to give it a try!
More 20 minute meals you might enjoy:
- Cheesy Penne with Meatballs Recipe (20 Minute Meal)
- 20 Minute Orange Chicken
- BBQ Brisket Stuffed Potatoes
- Easy Southwest Chicken Pizza
- Lemon Ricotta Pasta with Spinach and Red Peppers
Easy 20 Minute White Bean Chicken Chili Recipe
Easy White Bean Chicken Chili Recipe can be on the table in 20 minutes. Made with chicken, white beans, corn and green chilies, and tastes like it simmered for hours!
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
Ingredients
- 2 cups tortilla chips
- cooking oil
- 2 to 3 cups of cooked diced chicken breasts
- 2 15 oz (ish) cans of white beans rinsed and drained
- 2 cups of chicken broth
- 1 cup of frozen sweet corn (thawed)
- 1/2 cup of water
- 1 4 oz can diced green chilies
- 1 cup of Monterrey jack cheese
- 1.5 tsp dried ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Over med heat, coat bottom of large soup pot, deep skillet or dutch oven with 1 tbs cooking oil. Add diced cooked chicken, and spices. Saute for a minute or so. (If using raw chicken, saute til chicken is browned.)
- Crush tortilla chips in a ziplock bag.
- Add beans, broth, water, green chiles, corn, cheese and crushed chips to the pot.
- Bring to boil, reduce heat and simmer for at least 5 minutes (or a few minutes longer if you have the time.) Stir occasionally.
- Serve topped with extra crushed tortilla chips and cheese.
Christine S says
Yum!
Vanessa says
We've been getting an arctic blast here too! It's been in the negatives. and snowy. This chili looks delicious!
MommyonDemand says
Sounds perfect!! Can't wait to give this a try!! Would love for you to come over and share at my link party
Cheryl @ mycuprunnethover312 says
This sounds great for a weeknight meal! Yum! Can't wait to try – Cheryl
Jamie/Maryland Quilter says
I can't wait to try this! Thanks for sharing 🙂
Cathy McInnes says
This looks so good! I pinned this recipe 🙂
Cathy
http://www.threekidsandafish.com
Luster Canyon says
Found you through The Frugal Days, Sustainable Ways Blog Hop, this looks super yummy and easy! Thanks for sharing.
Maria says
Your chili looks wonderful, I've been loving chicken chili so much more than beef chili lately. This is making me want a big bowl of it!!!!! YUM!!!
Krystle Smith says
It is still super cold here. this looks like just what we need
Andrea Fogleman says
Pinned! Looks yummy, I'll have to give it a try this weekend. I think my family will love it, thanks.
Rose says
Did you use chicken breasts or thighs? The soup looks wonderful.
Jamie says
I’ve used both though on the day I took this photo I used a rotisserie chicken so it was a combo of breast and thighs.