Chicken Chili

 

 

Chicken Chili

Ingredients:

- 1 lb boneless, skinless chicken breasts (diced)

- 1 tbsp olive oil

- 1 small onion, diced

- 3 cloves garlic, minced

- 1 red bell pepper, diced

- 1 (14.5 oz) can diced tomatoes

- 1 (15 oz) can white beans, drained and rinsed

- 1 (15 oz) can kidney beans, drained and rinsed

- 2 cups chicken broth

- 1 tbsp tomato paste

- 1 ½ tsp chili powder

- 1 tsp cumin

- 1/2 tsp smoked paprika

- 1/2 tsp salt (or to taste)

- 1/2 tsp black pepper

- 1/4 tsp cayenne pepper (optional, for heat)

- 1/2 cup corn (optional)

- 1 tbsp lime juice

- 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook for 5-7 minutes until lightly browned. Remove and set aside.

2. In the same pot, sauté onion, garlic, and red bell pepper for 3-4 minutes until softened.

3. Stir in tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.

4. Add diced tomatoes, beans, chicken broth, and cooked chicken. Bring to a boil, then reduce heat and simmer for 20-25 minutes.

5. Stir in corn (if using) and lime juice. Adjust seasoning as needed.

6. Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4-6

Notes:

1. For a thicker chili, mash some beans before adding.

2. Use rotisserie chicken for a quicker version.

3. Serve with sour cream, shredded cheese, or tortilla chips.