Kickin Chicken Chili

Get ready to fire up your taste buds with this flavorful and hearty Kickin’ Chicken Chili! This easy-to-make recipe combines tender, shredded chicken, vibrant peppers, and a bold blend of chili spices for a meal that’s bursting with Tex-Mex-inspired heat. Packed with protein and fiber from kidney beans, black beans, and sweet corn, it’s the ultimate comfort food with a healthy twist. Simmered to perfection in a rich, smoky tomato broth, this chicken chili delivers layers of flavor in every bite. Customize your serving with toppings like shredded cheddar cheese, sour cream, fresh cilantro, or sliced jalapeños for a truly crowd-pleasing dinner. Perfect for busy weeknights or game day feasts, this one-pot wonder is your go-to for a kick of spice and satisfaction!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 28 ounces canned diced tomatoes, with juices
• 2 cups low-sodium chicken broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned corn kernels, drained
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 1 cup shredded cheddar cheese (optional, for serving)
• 0.5 cup sour cream (optional, for serving)
• 1 medium sliced jalapeños (optional, for garnish)

Directions

Step 1

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

Step 2

Season the chicken breasts lightly with salt and pepper, and then add them to the pot. Sear the chicken for 3-4 minutes on each side until browned but not fully cooked through. Remove from the pot and set aside.

Step 3

In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-6 minutes until softened.

Step 4

Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and crushed red pepper flakes. Stir well to coat the vegetables with the spices and cook for about 1 minute to bring out the flavors.

Step 5

Pour in the diced tomatoes (with their juices) and chicken broth, stirring to combine.

Step 6

Return the seared chicken breasts to the pot, submerging them in the liquid. Bring the mixture to a simmer and cook uncovered for 15 minutes.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 8

Add the kidney beans, black beans, and corn to the pot. Stir to combine and continue to simmer for an additional 10-15 minutes, allowing the flavors to meld together.

Step 9

Taste and adjust seasoning with salt and pepper as needed. If desired, add more crushed red pepper flakes for additional heat.

Step 10

Serve the chili hot, topped with chopped fresh cilantro, shredded cheddar cheese, sour cream, and sliced jalapeños if desired.

Nutrition Facts

Serving size	(3749.4g)

Amount per serving	% Daily Value*
Calories	3134.3

Total Fat 112.4g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 565.6mg	0%
Sodium 5438.3mg	0%
Total Carbohydrate 298.9g	0%
Dietary Fiber 73.3g	0%
Total Sugars 65.9g
Protein 250.5g	0%

Vitamin D 28.5IU	0%
Calcium 1614.4mg	0%
Iron 30.0mg	0%
Potassium 7327.6mg	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: 31.5%

Protein: 31.2%

Carbs: 37.3%