Sonoran Chicken Chili
Warm, hearty, and bursting with bold Southwestern flavors, this Sonoran Chicken Chili is the perfect blend of comfort food and zesty spice. Featuring tender shredded chicken, a vibrant medley of pinto and black beans, sweet corn, fire-roasted tomatoes, and a kick from diced green chilies, this dish effortlessly marries traditional chili essentials with a Sonoran-inspired twist. A fragrant base of sautéed onions, garlic, cumin, chili powder, and smoked paprika ensures every spoonful is packed with savory depth. Finished with a squeeze of fresh lime juice and a sprinkle of cilantro for a bright, fresh finish, this one-pot wonder is ready in under an hour and serves as the ultimate weeknight meal. Customize your bowl with toppings like creamy avocado slices, crunchy tortilla chips, or tangy sour cream for a truly unforgettable chili experience. Keywords: Sonoran chicken chili, Southwestern recipes, chicken chili with beans, easy chili recipe, one-pot dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 14.5 ounces fire-roasted tomatoes, canned
- 2 cups chicken broth
- 15 ounces pinto beans, canned, drained and rinsed
- 15 ounces black beans, canned, drained and rinsed
- 4 ounces diced green chilies, canned
- 1 cup corn kernels, canned or frozen
- 0.25 cup fresh cilantro, chopped
- 1 large lime, juiced
- optional toppings: shredded cheese, sour cream, tortilla chips, avocado slices
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Sear the chicken in the pot for 3-4 minutes per side, until lightly browned. Remove chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the cumin, chili powder, and smoked paprika, toasting the spices for 30 seconds to release their flavor.
Pour in the fire-roasted tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits.
Return the chicken breasts to the pot. Bring the mixture to a simmer, cover, and cook for 15 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the pinto beans, black beans, green chilies, and corn kernels. Stir to combine and let the chili simmer for another 10 minutes to meld the flavors.
Stir in the chopped cilantro and lime juice. Taste and adjust salt and spices as needed.
Serve hot and garnish with optional toppings like shredded cheese, sour cream, tortilla chips, or avocado slices.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5298 mg | 230% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 23.9 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 639 mg | 49% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3886 mg | 83% | |
*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.
