Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup frozen roasted corn kernels
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
- Optional toppings: shredded cheddar cheese, sour cream, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until browned on all sides.
- Add onion, garlic, bell pepper, and jalapeno (if using) to the pot. Cook until softened, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
- Stir in black beans, canned corn, and roasted corn. Simmer for 5 minutes more.
- Stir in heavy cream and cilantro. Season with salt and pepper to taste.
- Serve hot with lime wedges and your favorite toppings.
Notes
For a thicker chili, mash some of the black beans with a fork before adding them to the pot. To roast your own corn, grill or broil corn on the cob until kernels are slightly charred. Cut kernels off the cob and use in the chili. You can also use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 100mg