Warm and comforting stovetop chicken chili loaded with chicken, black and kidney beans, corn, tomatoes, jalapeño and onions.
Course: Main Course
Keyword: easy chicken chili, stovetop chicken chili, stovetop chili
Author: Amanda Cooks & Styles
1/2lb.chicken breastcut into 1/2" cubes
115 oz. can black beansdrained
1 15 oz. can kidney beansdrained
1 15 oz. can diced tomatoes
1 8 oz. can tomato sauce
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add chopped chicken, salt, and pepper to the hot oil and cook for about 3-5 minutes, stirring halfway through.
Add the onion and jalapeño and cook for another 3-5 minutes until veggies are tender and chicken is cooked through.
Add remaining ingredients to the pot and stir. Bring chili to a low simmer and cook on low for 30 minutes, stirring halfway through. Remove chili from heat and let cool slightly. Serve with cheese, sour cream and green onions (optional). Enjoy!
*Store leftover chili completely cooled in an airtight container in the fridge for up to two days.