Easy Chicken Chili

Juicy nuggets of ground chicken in a slightly fiery sauce of tomatoes, green chilies, warming spices, and tender white beans.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword chicken chili, chili, dinner, easy, game day, healthy

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 322kcal

1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1 1/2 cups chicken broth
14- to 15- ounce can diced tomatoes with green chilies or regular diced tomatoes of choice
2 tablespoons tomato paste
15- ounce can white beans or beans of choice, rinsed and drained (if you're using chili beans in seasoned sauce, don't rinse/drain them)

Shredded cheese such as Mexican cheese blend, cheddar, Monterey jack, pepper jack, or cotija and/or queso fresco
Fresh cilantro leaves
Chopped green onions

Brown the chicken in a large saucepan over medium-high heat, breaking up the meat as it cooks.
Add the chili powder, cumin, cilantro, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant.
Add the broth, tomatoes, and tomato paste and bring to a simmer. Reduce the heat to low, partially cover, and simmer for 10 minutes.
Stir in the beans and simmer for 5 to 10 minutes to heat through.
Ladle the chili into bowls and top with the cheese, cilantro, and green onions.