Ingredients
Scale
Before we dive into the recipe, let’s gather the ingredients. You’ll need:
- 1 lb 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 small red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup crumbled cotija cheese (for topping)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Season chicken breasts with salt, pepper, chili powder, and cumin.
- Sauté diced onion in oil until translucent; add garlic and sauté for another minute.
- Add seasoned chicken to the pot and cook until golden brown on both sides.
- Stir in corn, black beans, diced tomatoes, and chicken broth.
- Cover and let the mixture simmer for 20 minutes.
- Shred the chicken and return it to the pot; stir and cook for another 5 minutes.
- Serve in bowls topped with cotija cheese, cilantro, and lime wedges.
Notes
- Feel free to adjust the spices to your taste.
- This chili can be made ahead of time and reheated for later meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg