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Weeknight Chicken Chili

  • Author: Joy the Baker
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour


  • 2 to 3 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 to 3/4 teaspoon cayenne
  • 1 28-ounce can whole peeled tomatoes in their juice
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 2 1/2 cups chicken broth
  • sea salt and fresh cracked black pepper
  • 2 cups shredded chicken (from 2 cooked chicken breasts or a rotisserie chicken)
  • 1/3 cup chopped fresh cilantro leaves
  • diced avocado, sour cream, shredded cheese, and crushed tortilla chips for serving


  1. In a large, heavy-bottom soup pot, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, until translucent and beginning to brown, about 5 minutes. Add the garlic and saute until fragrant and softened, about 2 minutes.
  2. Add the spices and stir until evenly coated and fragrant.
  3. Add the tomatoes and their juices, crushing the tomatoes with a wooden spoon.
  4. Add all of the beans, along with chicken broth.
  5. Turn heat to low and simmer, uncovered, for 20 to 30 minutes until the mixture is thickened.
  6. Season to taste with salt and pepper. Add chicken and fresh cilantro. Remove from heat. Cover and allow the chicken to heat through.
  7. Serve in bowls with diced avocado, sour cream, cheese, and crushed tortilla chips.
  8. This recipe also freezes very well!


  • Serving Size: 4