Add some zing to your dinner with this Jalapeño Lime Chicken Chili! Bursting with flavor, it’s the ultimate dish for cold nights and comfort food lovers.
This Jalapeño Lime Chicken Chili is a bright, zesty twist on classic white chicken chili, combining tender shredded chicken with creamy beans, fresh lime juice, and a gentle kick of jalapeño heat. The flavors are fresh and vibrant, with citrusy tang balancing the savory broth and warming spices. Everyone will keep coming back for seconds.
For more flavor filled soup recipes you have to check out my Jalapeno Popper Soup, Spicy Sausage Lentil Soup, and Cowboy Soup.
Table of Contents
Why I Love This Jalapeno Lime Chicken Chili
- With protein from both chicken and beans, it’s a healthy and hearty meal.
- This dish is flexible, and you can easily adjust the spice level by adding more or less jalapeños.
- Jalapeño Lime Chicken Chili can be made in a big batch, perfect for meal prep or busy weeks since it stores well.
Recipe Ingredients
- Jalapeños: Add just the right amount of heat and a fresh, spicy kick. You can control the intensity depending on how many you use.
- Cumin: This warm spice gives the chili a smoky depth.
- Salsa Verde: Roasted salsa verde adds a tangy, mild heat.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Beans – Pinto or black beans add a hearty touch, while Great Northern or white beans make the chili creamier. Kidney beans are a classic choice, and if you’re feeling adventurous, try adding some hominy or chickpeas.
How to Make Jalapeño Lime Chicken Chili
Step 1: In a large stockpot or Dutch oven set over medium heat, add the oil. Once the oil is hot, add the corn and sauté until it becomes blistered, about 4 minutes. Turn the heat down to medium-low. Add the onion and sauté until translucent, about 3 minutes, then add the garlic and jalapeño and cook for 1 minute.
Step 2: Add the garlic powder, salt, chili powder, coriander, cumin, ground black pepper, paprika, and oregano. Toast for 30 seconds, then pour in the chicken broth, followed by the salsa verde, lime juice, black beans, pinto beans, and white beans.
Step 3: Stir, then cover and simmer for 20 minutes. Remove the lid and add the cilantro and the pulled chicken. Stir, simmer for 5 minutes, then remove from the heat.
FAQs
You can use any salsa verde you prefer for this recipe, but I recommend going with a jarred option for convenience. Pay close attention to the heat level when choosing—opt for mild or spicy depending on your taste.
Yes, you can stir in sour cream, half-and-half, or cream cheese for a creamy texture, similar to white chicken chili.
Storage Info
To STORE Jalapeño Lime Chicken Chili, let it cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days. For longer storage, FREEZE it for up to 3 months.
When ready to REHEAT, thaw overnight in the refrigerator and reheat on the stove over medium heat or in the microwave until warmed through. Stir occasionally for even heating. For best results, avoid reheating multiple times.
More Easy Chili-Inspired Recipes to Try
Jalapeño Lime Chicken Chili Recipe
Ingredients
- 1 tbsp. canola - avocado, or olive oil
- 1 c. yellow corn - fresh or frozen
- 1/2 yellow onion - diced
- 4 green onions - thinly sliced
- 4 cloves garlic - minced
- 1-2 tsp. minced jalapeño - depending on heat preferences
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/2 tsp. ground black pepper
- 1/2 tsp. paprika
- 1/4 tsp. oregano
- 1 32 oz. box low-sodium chicken broth
- 1 1/4 c. roasted salsa verde - from the jar
- Juice of 2 limes
- 1 14 oz. can black beans, rinsed
- 1 14 oz. can pinto beans, rinsed
- 1 14 oz. can white beans, rinsed
- 1/4 c. chopped cilantro
- 2-3 c. pulled chicken - rotisserie works great
Toppings
- Grated cheese
- Sour cream
- Lime wedges or slices
- Cilantro
- Crushed tortilla chips
- Avocado chunks
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the oil. Once the oil is hot, add the corn and sauté until it becomes blistered, about 4 minutes. Turn the heat down to medium-low. Add the onion and sauté until translucent, about 3 minutes, then add the garlic and jalapeño and cook for 1 minute.
- Add the garlic powder, salt, chili powder, coriander, cumin, ground black pepper, paprika, and oregano. Toast for 30 seconds, then pour in the chicken broth, followed by the salsa verde, lime juice, black beans, pinto beans, and white beans.
- Stir, then cover and simmer for 20 minutes. Remove the lid and add the cilantro and the pulled chicken. Stir, simmer for 5 minutes, then remove from the heat.
This recipe is a winner. Everyone loved it!
This soup really is packed with so much flavor. It is so hearty and fills all of my teenagers bellies! I love a little heat to my recipes and this was the perfect amount!
This soup is packed with so much flavor! Love the little kick!
This was really good soup. I only added about half of the salsa verde in case it was too hot – what I added ended up being the perfect amount. Of course, that could change depending upon what brand of sauce you used. The avocados added a nice creaminess to it. Where we live, we’re able to get fresh from the field sweet corn before they harvest it and that also made for a nice little crunch after blistering it…I always have some in the freezer for just such recipes as this.