Wild West Chicken Chili
Saddle up for a bowl of bold, hearty flavor with Wild West Chicken Chili, a one-pot wonder that’s as satisfying as it is simple to make. This wholesome chili combines tender chunks of seasoned chicken breast with a colorful medley of beans, sweet corn, and zesty diced tomatoes with green chilies. Infused with smoky paprika, chili powder, and cumin, each bite delivers a kick of spice perfectly balanced by earthy oregano. Ready in under an hour, this cozy dish is perfect for weeknight dinners, game-day gatherings, or anytime you crave a bowl of comfort. Top it off with creamy sour cream, sharp cheddar cheese, and fresh cilantro for a customizable finish that’s sure to impress. Packed with protein, vibrant veggies, and crave-worthy seasoning, Wild West Chicken Chili is the ultimate crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large green bell pepper, chopped
- 4 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes with green chilies
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 cup frozen corn
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 0.5 cup sour cream (optional for topping)
- 0.5 cup shredded cheddar cheese (optional for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for about 6-8 minutes per side, or until fully cooked. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and chopped green bell pepper. Sauté for 5 minutes until softened.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Cut the cooked chicken into bite-sized chunks or shred it using two forks, and return it to the pot.
Add the diced tomatoes with green chilies, black beans, kidney beans, corn, and chicken broth to the pot. Stir everything to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes. Stir occasionally.
Taste the chili and adjust seasoning if needed.
Serve hot in bowls and garnish with fresh cilantro. Optionally, top with sour cream and shredded cheddar cheese for extra flavor.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6400 mg | 278% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 30.8 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1089 mg | 84% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5600 mg | 119% | |
*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.
