Easy Summer Chicken Chili
Capture the essence of summer with this vibrant and hearty Easy Summer Chicken Chili, a one-pot recipe that’s perfect for busy weeknights or casual gatherings. Packed with tender shredded chicken, crisp zucchini, sweet corn, and a medley of spices like cumin, chili powder, and paprika, this dish strikes a perfect balance of warmth and seasonal freshness. A can of cannellini beans adds a creamy texture, while fresh cilantro and a squeeze of lime brighten each bowl. Ready in just 45 minutes, this light yet satisfying chili showcases the best of summer produce and is perfect for a crowd-pleasing family meal. Serve it with your favorite toppings or a side of crusty bread to make it even more irresistible!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 diced yellow bell pepper
- 1 medium, diced zucchini
- 1 cup (fresh or frozen) corn kernels
- 1 14.5-ounce can diced tomatoes
- 2 cups chicken broth
- 1 15-ounce can, drained and rinsed cooked cannellini beans
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro
- 1 sliced for garnish lime
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and black pepper, then add them to the pot. Cook for 4-5 minutes per side until lightly browned but not fully cooked. Remove the chicken and set it aside.
In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the yellow bell pepper, zucchini, and corn kernels. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the diced tomatoes, chicken broth, cannellini beans, cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes.
Once the chicken is fully cooked (internal temperature of 165°F or 74°C), remove it from the pot. Shred the chicken using two forks and return it to the chili.
Simmer the chili for an additional 5 minutes to allow the flavors to meld.
Stir in the fresh cilantro just before serving. Taste and adjust seasoning if needed.
Serve hot with lime slices for garnish and enjoy the vibrant summer flavors!
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6223 mg | 271% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 42.8 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 701 mg | 54% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6328 mg | 135% | |
*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.
