Chicken and Corn Chili

Why You’ll Love This Recipe

This chicken and corn chili offers a light but hearty version of the classic chili, with the lean protein of chicken and the sweetness of corn complementing the bold flavors of chili seasoning. It’s a quick and easy recipe, ready in under an hour, and it’s also versatile. You can adjust the spice level to your liking and serve it with toppings like cheese, sour cream, or avocado for extra flavor.

Ingredients

• Chicken breasts or thighs, boneless and skinless
• Yellow onion
• Green bell pepper
• Garlic cloves
• Canned diced tomatoes
• Canned sweet corn
• Chicken broth
• Chili powder
• Cumin
• Salt
• Ground black pepper
• Olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and garlic, and sauté until softened, about 5 minutes.
2. Add the chicken breasts to the pot and cook for about 5 minutes on each side until lightly browned.
3. Stir in the canned tomatoes, sweet corn, chicken broth, chili powder, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer, uncovered, for about 30 minutes, stirring occasionally.
5. Shred the chicken with two forks and stir it back into the chili.
6. Let it simmer for another 5 minutes before serving.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• For a spicier kick, add jalapeños or chili flakes to the pot.
• Use ground chicken instead of whole chicken breasts for a smoother texture.
• Add black beans or kidney beans for additional protein and texture.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• You can also freeze the chili for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• Reheat in a saucepan over low heat or in the microwave until hot.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to cook it thoroughly, and consider increasing the cooking time.

Can I make this chili in a slow cooker?

Yes, after sautéing the vegetables and chicken, transfer them to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

How can I make the chili thicker?

If you prefer a thicker chili, you can mash some of the corn with a fork or add a bit of flour or cornstarch slurry to the pot.

What should I serve this chili with?

Top the chili with cheese, sour cream, cilantro, or avocado. Serve it with cornbread or tortilla chips for a complete meal.

Can I make this chili vegetarian?

Yes, replace the chicken with additional beans or vegetables, and use vegetable broth instead of chicken broth.

Can I use canned chicken?

Yes, canned chicken can be used, but fresh or cooked chicken will give a better texture and flavor.

How spicy is this chili?

This chili has a mild level of spice, but you can adjust the heat by adding more chili powder or fresh peppers.

Can I add beans to this recipe?

Yes, black beans, kidney beans, or pinto beans are excellent additions to this chili for more texture and flavor.

How do I prevent the chicken from being dry?

Ensure the chicken is cooked properly and shredded just before serving to retain moisture. Avoid overcooking the chicken.

Can I double the recipe?

Yes, this recipe can be easily doubled to serve more people or to have leftovers.

Conclusion

Chicken and Corn Chili is a delicious, lighter alternative to traditional chili recipes that still offers plenty of hearty flavors. It’s a quick, easy, and customizable meal that will surely warm you up and satisfy your hunger. Whether you’re cooking for a family dinner or meal prepping for the week, this chili is a winner.

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