Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped
- Juice of 1 lime
- Cooked tortilla chips for serving
Instructions
- Heat a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until fragrant and translucent.
- Add chicken back to the pot along with corn, white beans, chicken broth, cumin, chili powder, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld and chicken to cook through.
- Stir in shredded cheese until melted, then add lime juice and fresh cilantro.
- Serve hot, garnished with additional cilantro and accompanied by crispy tortilla chips.
Notes
- You can swap fresh corn for frozen if needed.
- Adjust spice levels by adding more chili powder or hot sauce.
- This chili pairs well with a side of rice or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg