Chicken Corn Chili

Warm up your weeknight dinner routine with this comforting Chicken Corn Chili, a hearty one-pot meal that's brimming with flavor and nutrition. This recipe combines tender, cubed chicken, sweet corn, and a medley of black and white beans into a rich, tomato-based broth infused with smoky chili powder, fragrant cumin, and earthy paprika. It's a perfect balance of protein and zesty spice, with a touch of sweetness from the corn. Ready in under an hour, this family-friendly dish is ideal for busy nights yet special enough for gatherings. Serve it steaming hot, topped with fresh cilantro, shredded cheddar, and a dollop of sour cream for an irresistible finish. Whether you're craving a satisfying chili with a unique twist or looking for a way to impress guests, this Chicken Corn Chili is sure to hit the spot.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breasts (cubed)
• 1 medium Yellow onion (diced)
• 3 Garlic cloves (minced)
• 4 cups Chicken broth
• 14 ounces Canned diced tomatoes (with juices)
• 15 ounces Canned sweet corn (drained)
• 15 ounces Canned black beans (drained and rinsed)
• 15 ounces Canned white beans (drained and rinsed)
• 1 tablespoon Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 0.5 cup Shredded cheddar cheese (optional, for topping)
• 0.25 cup Sour cream (optional, for topping)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the cubed chicken breasts to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and sauté for another minute until fragrant.

Step 5

Pour the chicken broth, diced tomatoes (including juices), sweet corn, black beans, and white beans into the pot. Stir to combine.

Step 6

Return the browned chicken to the pot.

Step 7

Add the chili powder, ground cumin, paprika, oregano, salt, and black pepper to the pot. Stir to blend the spices evenly.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.

Step 9

Taste and adjust seasonings if needed.

Step 10

Serve the chili hot, garnished with chopped fresh cilantro. Optionally, top with shredded cheddar cheese and a dollop of sour cream.

Nutrition Facts

Serving size	(3464.2g)

Amount per serving	% Daily Value*
Calories	2739.0

Total Fat 82.6g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 475.6mg	0%
Sodium 8418.9mg	0%
Total Carbohydrate 272.0g	0%
Dietary Fiber 68.8g	0%
Total Sugars 54.6g
Protein 238.2g	0%

Vitamin D 43.8IU	0%
Calcium 1133.9mg	0%
Iron 31.9mg	0%
Potassium 6576.4mg	0%

*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.

Source of Calories

Fat: 26.7%

Protein: 34.2%

Carbs: 39.1%