Easy Chicken and Bean Chili

By Heather Williams April 17, 2018

There are endless chili recipes out there, many with a lot of ingredients. This recipe is just the opposite and most of this list you can keep on hand for times you need a filling meal and don't feel like food shopping. When I first heard of this recipe, I was a bit of a skeptic - but the salsa, chilies and chili seasoning adds the perfect amount of flavor! The best part, you can just pour everything into a large pot with almost no prep and let it simmer away. 


2 pounds chicken breasts, boneless and skinless

2 28 oz cans tomato sauce

2 jars salsa, medium or mild depending on how spicy you like your chili

2 4 oz cans chopped green chilies

1 packet of chili seasoning, we used reduced sodium

1 jalapeño, minced - optional 

2 cans beans, drained and rinsed - we used red and black

Shredded cheese, optional 

Tortilla chips, optional 

Sour cream, optional 


  1. Place a large pot over medium heat and add tomato sauce, salsa, green chilies, chili seasoning and jalapeño. Stir to combine.
  2. Add chicken breasts and let mixture simmer, stirring occasionally.
  3. After about an hour, check chicken breasts. If chicken is cooked through, carefully remove all chicken and shred with two forks.                                                                                                    
  4. Add shredded chicken back into pot, along with the beans. Stir to combine.
  5. Let chili simmer for about 20 more minutes or until ready to serve.
  6. Serve hot, topped with shredded cheese and sour cream, with a side of tortilla chips for dipping.

You can also toss everything into a slow cooker for the day and shred chicken just before serving.