Chicken Corn Chili
Warm up your weeknight dinner routine with this comforting Chicken Corn Chili, a hearty one-pot meal that's brimming with flavor and nutrition. This recipe combines tender, cubed chicken, sweet corn, and a medley of black and white beans into a rich, tomato-based broth infused with smoky chili powder, fragrant cumin, and earthy paprika. It's a perfect balance of protein and zesty spice, with a touch of sweetness from the corn. Ready in under an hour, this family-friendly dish is ideal for busy nights yet special enough for gatherings. Serve it steaming hot, topped with fresh cilantro, shredded cheddar, and a dollop of sour cream for an irresistible finish. Whether you're craving a satisfying chili with a unique twist or looking for a way to impress guests, this Chicken Corn Chili is sure to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts (cubed)
- 1 medium Yellow onion (diced)
- 3 Garlic cloves (minced)
- 4 cups Chicken broth
- 14 ounces Canned diced tomatoes (with juices)
- 15 ounces Canned sweet corn (drained)
- 15 ounces Canned black beans (drained and rinsed)
- 15 ounces Canned white beans (drained and rinsed)
- 1 tablespoon Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 0.25 cup Sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the cubed chicken breasts to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Pour the chicken broth, diced tomatoes (including juices), sweet corn, black beans, and white beans into the pot. Stir to combine.
Return the browned chicken to the pot.
Add the chili powder, ground cumin, paprika, oregano, salt, and black pepper to the pot. Stir to blend the spices evenly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Serve the chili hot, garnished with chopped fresh cilantro. Optionally, top with shredded cheddar cheese and a dollop of sour cream.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 8419 mg | 366% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 54.6 g | ||
| Protein | 238.2 g | 476% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1134 mg | 87% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 6576 mg | 140% | |
*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.
