Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts, shredded
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) sweet corn kernels
- 1 cup cornmeal or masa harina
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Shredded cheese and lime wedges for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add shredded chicken, chili powder, cumin, paprika, salt, and pepper; cook for 5 minutes, stirring occasionally.
- Pour in chicken broth, diced tomatoes, white beans, and corn; bring to a boil.
- Reduce heat and stir in cornmeal or masa harina to thicken the chili; simmer for 20 minutes, stirring occasionally.
- Serve hot, garnished with cilantro, cheese, and lime wedges, with side dishes of corn on the cob and tortilla chips.
Notes
- This chili can be made ahead and refrigerated for up to 2 days.
- For extra spice, add jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg
