Quick Chicken Chili

This was one of the very first main dish recipes I prepared “all on my own” back when I lived at home with my parents.  It’s super simple and, if prepared as listed, can be tossed together in a matter of minutes, start-to-finish.  Of course, you can also use leftover chicken from other methods and/or soak your own beans.  I’ve done it every which way and it’s always a yummy, hearty meal!


Quick Chicken Chili



  • 3 boneless, skinless chicken breast halves, diced into 1″ cubes
  • 1 can (14 1/2 oz) diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 can (16 oz) kidney OR red OR black beans (flexibility, people!), drained
  • 1 can (15 1/4 oz.) whole kernel corn, drained (OR 1 cup frozen corn)



  1. Brown chicken in 1 tablespoon oil.
  2. Add tomatoes and spices.  Cook over medium heat about 5 minutes.
  3. Add corn and beans; simmer 5 minutes.


And that’s it!  My mom always served this with warm breadsticks, so that’s what I crave when I make it.  I think corn bread would be a tasty pairing though, too!


linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
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