Santa Fe Chicken Chili
Warm up your dinner table with the bold and zesty flavors of Santa Fe Chicken Chili, a hearty one-pot recipe that’s perfect for weeknights or casual gatherings. Packed with tender shredded chicken, smoky fire-roasted tomatoes, black beans, and sweet corn, this chili combines hearty ingredients with a vibrant trio of chili powder, cumin, and smoked paprika for a Southwest-inspired kick. Fresh bell peppers and garlic infuse layers of flavor, while a garnish of cilantro and a squeeze of lime add a refreshing finish. Ready in under an hour, this easy-to-make meal is as satisfying as it is nutritious, delivering a wholesome, protein-packed bowl of comfort. Whether served on its own or paired with warm cornbread, Santa Fe Chicken Chili is a crowd-pleaser you’ll want on repeat.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves minced garlic
- 15 ounces canned fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts lightly with salt and pepper on both sides. Add them to the pot and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil, along with the diced onion, red bell pepper, and green bell pepper. Sauté for 5-6 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional minute, stirring constantly.
Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Pour in the canned fire-roasted diced tomatoes and chicken broth. Bring the mixture to a simmer.
Return the seared chicken breasts to the pot. Cover and let simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the black beans, corn, salt, and black pepper. Stir well to combine and let simmer for an additional 10 minutes.
Taste for seasoning and adjust as needed.
Serve the chili hot, garnished with fresh cilantro and lime wedges, if desired. Enjoy!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 760 mg | 16% | |
*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.
