I wanted something besides the usual beef or turkey chili so I decided to make this Cheesy Chicken Chili for dinner one night. This chili can easily be made on a weeknight as it takes less than 30 minutes to make.
I also love that it's a one-pot chili recipe. Fewer dishes to clean! I love cooking but absolutely hate doing the dishes. I'm pretty sure I am not the only one that feels this way.
I love Great Northern Beans and try to cook with them as often as I can. If you don't have any on hand and don't want to make a trip to the grocery store, you can use whatever kind of white beans you have in your pantry. Navy Beans make a good substitute.
The salsa will help you control the heat of this chili. All salsas come in different levels of heat so pick the one that suits your taste buds.
I always have jars of medium salsa so that's what I used for this recipe. I will say that I prefer to use a chunky style salsa with this recipe but use what you got!
If you are one of those that are adverse to the flavor of cumin, you can substitute for some chili powder, taco seasoning or even some curry powder for this recipe. These substitutions may not work with other recipes but will be fine with this chicken chili recipe.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
📋 Gather your Ingredients
You will need the following ingredients to make this Cheesy Chicken Chili Recipe (see recipe card for quantities): Olive Oil, Chicken Breasts, Ground Cumin, Salsa, Great Northern Beans, Frozen Corn, Monterey Jack Cheese, Sour Cream, Green Onions, Black Olives and Tortilla Chips.
🥣 How to make Cheesy Chicken Chili
In a large saucepan or skillet, heat the oil over medium heat. Add the cubed chicken and cook for 3 minutes stirring frequently.
Add the ground cumin, cook for 1 minute, stirring constantly. Stir in the salsa, beans and corn. Bring to a boil. Reduce heat, cover and simmer for 15 minutes stirring once
Remove from heat, stir in 1 cup of cheese. Serve in bowls and top with remaining cheese. Optionally garnish with sour cream, green onions, black olives and tortilla chips.
Cheesy Chicken Chili
- Saucepan (or Dutch Oven)
- 1 ½ tablespoon Olive Oil
- 2 Chicken Breasts, cut into small chunks
- 2 tablespoon Ground Cumin
- 16 oz Salsa
- 32 oz Great Northern Beans, drained and rinsed
- 1 Cup Frozen Corn
- 1 ½ cups Monterey Jack Cheese, shredded, divided
- Sour Cream
- Green Onions
- Black Olives, sliced
- Tortilla Chips, crushed
- In a large saucepan or skillet, heat the oil over medium heat. Add the cubed chicken and cook for 3 minutes stirring frequently.
- Add the ground cumin, cook for 1 minute, stirring constantly. Stir in the salsa, beans and corn. Bring to a boil. Reduce heat, cover and simmer 15 minutes stirring once
- Remove from heat, stir in 1 cup cheese. Serve in bowls and top with remaining cheese. Optionally garnish with sour cream, green onions, black olives and tortilla chips.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.