Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1/2 cup chicken broth
- 1/4 cup lime juice (about 2 limes)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 3: Stir in diced tomatoes, black beans, corn, chicken broth, lime juice, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring to a simmer.
- Step 4: Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Step 5: Serve hot, garnished with fresh cilantro. Can be served with rice, tortillas, or your favorite sides.
Notes
- Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated chili lime chicken, add a splash of water or chicken broth before microwaving or stovetop reheating to prevent dryness.
- Serve this vibrant chili lime chicken with a side of fluffy white rice and a squeeze of extra lime for a zesty, satisfying meal.
- To elevate the smoky flavor, toast the chili powder and cumin in a dry skillet for a minute or two before adding them to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American