Ingredients
Scale
Let’s gather our ingredients! Here’s what you need to whip up this savory delight:
- 1 pound boneless, skinless chicken breasts
- 2 cups corn (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- For garnish: chopped cilantro, lime wedges, and crumbled cotija cheese
Instructions
- Heat olive oil in a large pot, sauté onion until translucent, then add garlic and cook for 1 minute.
- Add chicken breasts, season with spices, and cook until browned on both sides.
- Combine black beans, corn, diced tomatoes, and chicken broth in the pot, ensuring chicken is submerged.
- Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes.
- Remove chicken, shred it, and return to the pot.
- Serve hot, garnished with cilantro, lime, and cotija cheese.
Notes
- For a spicier chili, add more chili powder or diced jalapeños.
- This chili can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg