Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can corn kernels, drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped
- Diced tomatoes and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until fragrant and translucent.
- Add corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat, add cooked chicken back to the pot, and simmer for 20 minutes to meld flavors.
- Stir in shredded cheese until melted and creamy. Serve hot, garnished with cilantro, diced tomatoes, and lime wedges.
Notes
- Feel free to add a dash of hot sauce for extra spice.
- This chili can be made ahead and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg