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Chicken and Corn Chili

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This Chicken and Corn Chili is a light yet hearty twist on traditional chili, packed with tender chicken, sweet corn, and a rich blend of spices. It’s a quick and easy meal, ready in under an hour, perfect for weeknight dinners or when you’re craving something warm and filling. Serve with your favorite toppings for an extra burst of flavor!

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 can sweet corn, drained
  • 2 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 tbsp olive oil

Instructions

  • Sauté the Vegetables:

    • 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.

  • Cook the Chicken:

    • Add the chicken breasts to the pot and cook for about 5 minutes on each side until lightly browned.

  • Add Remaining Ingredients:

    • Stir in the canned tomatoes, sweet corn, chicken broth, chili powder, cumin, salt, and pepper.
    • Bring the mixture to a boil.

  • Simmer the Chili:

    • Reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.

  • Shred the Chicken:

    • Use two forks to shred the chicken and stir it back into the chili.
    • Let it simmer for another 5 minutes before serving.

Notes

  • For Spicier Chili: Add jalapeños or chili flakes to the pot for an extra kick.
  • Smooth Texture: Use ground chicken instead of whole breasts for a smoother consistency.
  • Extra Protein: Add black beans or kidney beans for additional texture and protein.

Find it online: https://avarecipe.com/chicken-and-corn-chili/