South Beach Summer Chicken Chili
Bright, fresh, and packed with wholesome ingredients, South Beach Summer Chicken Chili is the ultimate warm-weather comfort food. This light yet hearty chili is brimming with vibrant flavors from tender bites of chicken, sweet red bell peppers, zucchini, and juicy corn, all simmered in a mildly spiced tomato base infused with cumin, smoked paprika, and oregano. Healthy additions like white beans and a splash of lime juice elevate this dish into a nutritious, protein-packed meal that’s perfect for family dinners or meal prep. Ready in just 45 minutes, this one-pot wonder is as easy to make as it is delicious, offering a lighter alternative to traditional chili that doesn't skimp on flavor. Serve it steaming hot, garnished with fresh cilantro, for a satisfying summer-inspired dish that’s a true crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Low-sodium chicken broth
- 15 ounces Canned diced tomatoes (no salt added)
- 15 ounces Canned white beans, drained and rinsed
- 1 cup Frozen corn kernels
- 0.25 cup Cilantro, chopped
- 1 medium Lime, juiced
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook for 5-7 minutes, or until lightly browned and no longer pink in the center. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, red bell pepper, and zucchini. Sauté for 5 minutes, or until the vegetables are softened.
Add the minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper to the vegetables. Stir for 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes, stirring to combine. Bring the mixture to a simmer.
Return the cooked chicken to the pot and add the drained white beans and frozen corn. Stir well.
Simmer the chili for 10-15 minutes, allowing the flavors to meld and the ingredients to heat through.
Stir in the chopped cilantro and fresh lime juice just before serving.
Serve hot, optionally garnished with additional cilantro or lime wedges.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 43.5 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 479 mg | 37% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4963 mg | 106% | |
*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.
