This chicken chili brings together tender meat, hearty white beans, and sweet corn for a satisfying bowl. The secret lies in a slow simmer that allows flavors to meld perfectly.
What makes this version special is its balance of textures and tastes—creamy beans, juicy chicken, and a subtle kick of spices. It’s the kind of dish that warms you from the inside out.
Ingredients for Jason’s Deli Chicken Chili
Tender chicken, white beans, and corn come together for a hearty, satisfying bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Canned White Beans 🫘 | 2 cans | Drained and rinsed |
| Sweet Corn Kernels 🌽 | 2 cups | Fresh, frozen, or canned |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Chicken Broth 🥣 | 2 cups | Low-sodium preferred |
| Diced Tomatoes 🍅 | 1 can | With juices included |
| Tomato Paste 🍅 | 2 tbsp | For concentrated flavor |
| Ground Cumin 🌿 | 1 tsp | Toasted for warmth |
| Chili Powder 🌶️ | 1 tbsp | Adjust for heat preference |
| Dried Oregano 🍃 | 1 tsp | Crushed between fingers |
| Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chicken is the star here. Boneless, skinless breasts stay juicy when cut into even pieces—thighs work too if you prefer darker meat. I grab mine from Costco for big batches, but any supermarket will do. Look for uniform thickness so everything cooks at the same rate. The white beans need to be sturdy—cannellini or great northern hold up best to simmering.
No fresh corn? Frozen works perfectly (no need to thaw). Swap white beans for chickpeas if that’s what’s in the pantry. Out of chili powder? Half the amount of cayenne plus a pinch of smoked paprika gets you close. For the tomatoes, San Marzano cans are my go-to, but any diced tomatoes will do. The broth can be substituted with water plus bouillon in a pinch.
This chili tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Portion into single-serving containers for easy reheating (or grab-and-go lunches).
Why You’ll Love This Recipe
- One Pot Wonder: I love that everything—chicken, beans, corn, and aromatics—simmers together in a single pot.
- Garlicky Comfort: The garlic and onions build a deep, savory base that makes the white beans and sweet corn taste ridiculously good.
- Meal Prep Hero: This chili reheats beautifully, so I make a big batch for easy lunches all week.
- Budget Friendly: Boneless chicken breasts and canned beans keep costs low without sacrificing flavor.
Step-by-Step Instructions for Chicken Chili with White Beans and Corn
This method builds layers of flavor and gives you that perfect chili consistency every time.
Step 1: Sauté Aromatics and Brown the Chicken
Heat the 2 tbsp Olive Oil in a large pot over medium heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until it turns translucent and starts to soften. I stir occasionally to prevent browning.
Add the minced Garlic Cloves and cook for 30 seconds until fragrant. Then add the 1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces), 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 6-7 minutes until the chicken is no longer pink on the outside.
Step 2: Build the Flavor Base
Stir in the 2 tbsp Tomato Paste, 1 tbsp Chili Powder, 1 tsp Ground Cumin, and 1 tsp Dried Oregano. I crush the oregano between my fingers as I add it to release its oils. Cook for 1-2 minutes until the spices become fragrant.
This step is crucial—it blooms the spices in the oil and deepens their flavor. You’ll notice the mixture darken slightly and smell incredibly aromatic. Don’t skip this quick cook time; raw spices can taste bitter.
Step 3: Add Liquids and Simmer
Pour in the 1 can Diced Tomatoes (with juices) and 2 cups Chicken Broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor and will dissolve into the chili.
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20 minutes to allow the chicken to finish cooking and the flavors to meld together.
Step 4: Add Beans and Corn, Finish Cooking
Stir in the 2 cans Canned White Beans (drained and rinsed) and 2 cups Sweet Corn Kernels. Return to a simmer and cook uncovered for another 10-15 minutes until the chili thickens slightly.
You’ll know it’s ready when the liquid has reduced and the chili has a hearty, stew-like consistency. The beans should be tender but still hold their shape, and the corn should be heated through. Taste and adjust seasoning if needed.
Pro Tips For Making Jason’S Deli Chicken Chili
- Shred While Hot: Pull the chicken apart right after cooking while it’s still warm—it’ll soak up the broth better and save you from dry, stringy bits. I learned this the hard way after letting it cool once.
- Rinse the Beans: Drain and rinse the canned white beans to cut the starchy can liquid, which can make the chili taste flat. About 30 seconds under cold water does the trick.
- Skip Raw Garlic: Sauté the garlic with the onions for 1-2 minutes until fragrant before adding other ingredients. Raw garlic can turn bitter in long-simmered dishes like this.
- Use Rotisserie Chicken: Swap the raw chicken breasts for a store-bought rotisserie chicken—shred 3-4 cups and add it at the end to warm through. Cuts prep time in half and adds extra flavor.
Storing and Reheating jasons deli chicken chili
Refrigerator Storage
Let your chili cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids for easy stacking. Store at 40°F or below for up to 4 days. The flavors deepen overnight as spices meld. ❄️
Freezer Storage
This chili freezes beautifully for up to 3 months without quality loss. I prefer flat freezer bags (quart or gallon size) because they stack efficiently and thaw faster. Leave 1 inch of headspace for expansion and squeeze out excess air.
Stovetop Reheating
This is my go-to method for best texture. Pour chili into a heavy-bottomed pot, add ¼ cup Chicken Broth to prevent sticking, and heat over medium-low heat for 10-15 minutes. Stir occasionally and adjust seasoning if needed. 🔥
Microwave Reheating
For quick lunches, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of water if it looks dry.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Thighs stay juicier and add richer flavor. Use 1.5 lb boneless, skinless thighs and follow the same cooking times. They’re more forgiving if slightly overcooked.
How do I make it spicier?
Add ½ tsp cayenne pepper or a diced jalapeño with the onions. For smokiness, include ½ tsp chipotle powder. Adjust gradually and taste as you go.
Can I make this in a slow cooker?
Yes! Sauté aromatics first, then combine all ingredients in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir occasionally for even cooking.
Why is my chili too thin?
Simmer uncovered for 10-15 extra minutes to reduce the liquid. Alternatively, mash a few beans to thicken naturally or stir in 1 tbsp cornstarch slurry.
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