Chicken Corn Chili is a hearty, comforting dish made with tender chicken, sweet corn, beans, and a flavorful blend of spices simmered together. It’s an easy, satisfying meal that’s perfect for busy weeknights or cozy evenings when you want something warm and filling.
Chicken Corn Chili is one of those recipes I’ve been making for years because it’s simple, hearty, and always a hit. When my husband was in the Marine Corps, he would take this for lunch and be teased about chili having chicken in it. Until they tried it and realized it is really good! It's perfect for busy nights or whenever you’re craving something cozy.
Please let us know if you try our Chicken Corn Chili in the comments and ratings below!
Try some of our other favorite cozy recipes: Chicken Corn Chowder, Loaded Potato Soup, Easy Taco Soup or White Chicken Chili.
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Ingredients for Chicken Corn Chili
- chicken
- tomato sauce
- crushed tomatoes
- kidney beans
- corn
- onion
- garlic
- butter
- chili powder
- salt
- pepper
- oregano
FAQs
Yes! Rotisserie chicken is a great time-saver. Just shred it and stir it in during the last few minutes of cooking.
Absolutely. Add everything except pre-cooked chicken and cook on low for 6–8 hours or high for 3-4 hours.
Yes-add diced jalapeños, extra chili powder, or a pinch of cayenne to turn up the heat.
Black beans, pinto beans, or even white beans all taste great-use your favorite or whatever you have on hand.
Let it simmer longer, mash some of the beans, or stir in a cornstarch slurry for a thicker consistency.
Shredded cheese, sour cream, green onions, avocado, or crushed tortilla chips are all delicious options.
Top Tips
- Build flavor early: Sauté onions, garlic, and spices before adding liquids to deepen the overall flavor.
- Don’t overcook the chicken: When using pre-cooked chicken, add it near the end to keep it tender and juicy.
- Thicken it your way: Mash a portion of the beans or let it simmer uncovered for a thicker chili.
- Let it rest: This chili tastes even better after sitting for a bit-the flavors really come together.
- Make it ahead: It’s a great make-ahead meal and reheats beautifully the next day.
- Customize the heat: Add jalapeños or hot sauce if you like it spicy, or keep it mild for the whole family.
- Top it off: Fresh toppings like shredded cheese, sour cream, and green onions add the perfect finishing touch.
- Refrigerator: Let the chili cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in sealed containers or freezer bags for up to 3 months. Leave a little room for expansion.
How to make Chicken Corn Chili
- Melt 3 tablespoons of butter over medium heat. Add chopped onion, cooking until translucent, then add minced garlic and cook 1 more minute.
- Stir in chili powder, oregano, black pepper, and salt. Cook about 30 seconds.
- Add cooked chicken, stirring to coat with the seasonings.
- Pour in the tomato sauce and crushed tomatoes. Bring to a boil, then reduce to a simmer for about 10 minutes.
- Mix in drained beans, drained corn. Simmer for about 10-15 more minutes. Serve with sour cream, cheese, or your favorite toppings. Enjoy!
Chicken Corn Chili
Ingredients
- 3 tablespoon unsalted butter
- 1 pound cooked chicken, cut into 1" pieces or shredded
- 29 oz tomato sauce
- 28 oz crushed tomatoes
- 2 cans kidney beans (16 oz. each)
- 2 cups corn (canned or frozen)
- 1 large onion, chopped
- 2 teaspoon minced garlic
- 1 ½ tablespoon chili powder
- 1-2 teaspoon salt
- ¾ teaspoon black pepper
- 1 ½ teaspoon oregano
Instructions
- Melt 3 tablespoons of butter over medium heat. Add chopped onion, cooking until translucent, then add minced garlic and cook 1 more minute.
- Stir in chili powder, oregano, black pepper, and salt. Cook about 30 seconds.
- Add cooked chicken, stirring to coat with the seasonings.
- Pour in the tomato sauce and crushed tomatoes. Bring to a boil, then reduce to a simmer for about 10 minutes.
- Mix in drained beans, drained corn. Simmer for about 10-15 more minutes. Serve with sour cream, cheese, or your favorite toppings. Enjoy!
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