Description
A hearty and flavorful chicken chili perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lbs)
- 2 cups fresh sweet corn (or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14 oz) diced fire-roasted tomatoes
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 cups low-sodium chicken broth
- Fresh cilantro (optional)
Instructions
- Chop the onion and mince the garlic. Cut chicken into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Add onions; cook until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add chicken pieces, seasoning with chili powder and cumin. Cook until golden brown on all sides (7-10 minutes).
- Stir in corn, diced tomatoes with juices, black beans, and chicken broth. Bring to a gentle simmer.
- Let the chili simmer for about 20 minutes, allowing flavors to meld.
- Before serving, taste your chili and adjust seasoning as needed.
Notes
- This chili can be topped with fresh cilantro and served with your choice of bread or tortillas.
- Adjust the spices according to taste for more or less heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg