Chicken and Corn Chili

 

Chicken & Corn Chili
 
Author:
Recipe type: Soup
Serves: 8
Prep time:
Cook time:
Total time:

 
Ingredients
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, cored and chopped
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. chili powder
  • 1 can (14.5 oz.) low-sodium chicken broth
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1¼ lbs. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 box (10 oz.) frozen corn, thawed
  • 2 can (15 oz. each) cannellini beans, drained and rinsed
  • ¾ tsp. salt
  • Shredded cheddar cheese
Instructions
  1. Heat oil in large pot over medium heat. Add onion and green pepper.
  2. Cook, stirring, 5 minutes. Stir in cumin, coriander and chili powder; cook 1 minute.
  3. Stir in chicken broth and tomatoes. Bring to a simmer.
  4. Add chicken then cover and simmer over low heat for 10 minutes or until chicken is cooked through.
  5. Stir corn, beans and salt into pot. Heat through.
  6. Spoon into bowls and top with shredded cheese.

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