Chicken and Corn Chili
Warm up your weeknight dinner routine with this hearty and flavorful Chicken and Corn Chili! Packed with tender shredded chicken, sweet bursts of corn, hearty black beans, and a smoky blend of spices, this one-pot wonder is as satisfying as it is simple to prepare. In just under an hour, you’ll have a comforting pot of chili infused with the zest of cumin, the kick of chili powder, and the subtle heat of smoked paprika. Perfect for a cozy family meal, this dish is easily customizable with your favorite toppings like sour cream, shredded cheese, or crunchy tortilla chips. Whether you’re cooking for game night or meal prepping for the week, this easy chicken chili recipe is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 1 Green bell pepper, diced
- 1 Red bell pepper, diced
- 1 can Diced tomatoes (14.5 oz can)
- 2 cups Chicken broth
- 1.5 cups Corn kernels (frozen or canned and drained)
- 1 can Black beans, drained and rinsed
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
- Shredded cheese (optional, for serving)
- Tortilla chips (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper, and add them to the pot. Sear for about 4-5 minutes per side until golden brown but not fully cooked. Remove from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper to the vegetables. Stir well to coat the vegetables in the spices.
Pour in the diced tomatoes and chicken broth. Stir to combine.
Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Cover the pot, reduce heat to medium-low, and simmer for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the corn kernels and black beans to the chili. Stir well and cook for another 10 minutes, uncovered, to allow the flavors to meld.
Taste and adjust seasoning as needed. If desired, add more chili powder or salt to taste.
Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve with optional toppings like sour cream, shredded cheese, and tortilla chips.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 48.8 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 641 mg | 49% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4738 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
