Low Fat South of the Border Chicken Chili
Warm up your dinner table with this vibrant and health-conscious Low Fat South of the Border Chicken Chili! Bursting with bold, smoky spices like chili powder, cumin, and smoked paprika, this hearty dish combines tender shredded chicken, colorful bell peppers, protein-packed black beans, and sweet corn in a zesty tomato-based broth. Fresh cilantro and a squeeze of lime juice add a refreshing finishing touch, while the optional cayenne pepper lets you customize the heat. Ready in just 50 minutes and perfect for a lighter take on classic comfort food, this chili is a satisfying, low-fat option that doesn’t skimp on flavor. Serve it up with your favorite toppings for a delicious, guilt-free meal the whole family will love. Keywords: low-fat chicken chili, South of the Border chili, healthy chicken recipes, easy chili recipe, high-protein meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1.5 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes (no salt added)
- 1 15-ounce can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, diced green and red bell peppers, and cook for another 3 minutes until fragrant and slightly tender.
Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.
Push the vegetables to the side of the pot and add the chicken breasts. Sear each side for 2-3 minutes until lightly browned (they do not need to be fully cooked at this stage).
Pour in the chicken broth and diced tomatoes. Stir everything together and bring to a simmer.
Cover the pot, reduce the heat to low, and simmer for 15 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the black beans, corn, salt, and black pepper. Stir and simmer for an additional 5 minutes to heat through.
Stir in the lime juice and chopped cilantro just before serving.
Taste and adjust seasoning if necessary.
Serve hot in bowls, garnished with additional cilantro, lime wedges, or a dollop of plain low-fat yogurt if desired.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 40.6 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 286 mg | 22% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3453 mg | 73% | |
*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.
