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Chicken Chili

Course Main Course
Cuisine American
Keyword Chicken, Chili, Healthy, Main Course, Vegetables
Servings 6 Servings


  • 1 pound boneless skinless chicken breast
  • 1 tablespoon neutral flavored oil
  • 1 (14 ounce) can corn, rinsed and drained
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 (14 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • ½ cup water
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 1 bell pepper, any color, diced
  • ½ jalapeño pepper, seeded and minced
  • 1 ½ teaspoons cumin powder
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt


  1. Heat oil in a large vessel over medium heat. Add chicken and cook until no longer raw, about 15 minutes. Reduce heat to medium low and transfer chicken to a plate and shred.

  2. Add remaining ingredients and shredded chicken back to the pot and stir. Cover and cook until thick and bubbly, about 1 hour.

Recipe Notes

Chili powder refers to the spice blend made up of paprika, cumin, etc.; It is not meant to be confused with cayenne or red chili powder.

Slow Cooker Instructions: Combine all ingredients in the slow cooker and cook on high for 3 hours, or low for 6 hours.  Remove chicken, shred, and add it back to the chili.