Craving a warm, comforting meal that’s both delicious and good for you? Look no further! This Chicken and Corn Chili recipe is the perfect solution for busy weeknights. It's packed with flavor, easy to make, and surprisingly healthy. Say goodbye to complicated recipes and hello to a homemade meal that tastes like it came from your favorite restaurant, but without the hefty price tag or hidden ingredients. This is one of those best recipes that's sure to become a family favorite.
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for garnish)
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Brown the chicken: Add the cubed chicken to the pot and cook, stirring occasionally, until browned on all sides. This step helps develop a richer flavor in your chili.
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Simmer the chili: Pour in the diced tomatoes (both cans), corn, black beans, Rotel, and chicken broth. Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until the chicken is cooked through and the flavors have melded. The longer it simmers, the richer the flavor will become. This is a great recipe to make ahead of time!
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Serve and enjoy: Once the chili is cooked, taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh cilantro and a dollop of sour cream or Greek yogurt. Serve with your favorite toppings such as shredded cheese, avocado, or tortilla chips.
Cooking Tips for the Best Chicken and Corn Chili:
- For a thicker chili: If you prefer a thicker chili, you can simmer it uncovered for the last 10-15 minutes of cooking time to allow some of the liquid to evaporate.
- Spice it up: Adjust the amount of cayenne pepper to your liking. If you like things really spicy, add a chopped jalapeño pepper along with the onion.
- Make it your own: Feel free to experiment with other vegetables like bell peppers or zucchini. You can also add different beans, such as kidney beans or pinto beans.
Variations:
- Vegetarian Chili: Omit the chicken and add 1 cup of cooked lentils or quinoa for a hearty vegetarian option.
- Slow Cooker Chili: For an even easier recipe, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a single serving should contain roughly:
- Calories: 350-400
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-40g
This easy chicken and corn chili recipe is perfect for a quick and healthy weeknight meal. It’s a delicious and satisfying dish that the whole family will love. Enjoy!