Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds
- Olive oil: 2 tablespoons
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Corn kernels, fresh or frozen: 2 cups
- Canned black beans, rinsed and drained: 1 (15-ounce) can
- Chicken broth: 4 cups
- Chili powder: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 2: Season chicken breasts with salt and pepper. Add them to the pot and cook until browned on all sides. They do not need to be fully cooked at this point.
- Step 3: Pour in chicken broth, then stir in corn kernels, black beans, and chili powder. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
- Step 4: Remove chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
- Step 5: Stir the chili well and taste. Adjust seasonings as needed, adding more chili powder for heat or salt and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld.
Notes
- For longer storage, let the chili cool completely before transferring it to an airtight container and refrigerating for up to 3 days.
- Reheat leftovers gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- Top each bowl with crushed tortilla chips, a dollop of sour cream, and a sprinkle of fresh cilantro for extra flavor and crunch.
- Chef's Tip: For a richer flavor, try charring the corn kernels in a skillet before adding them to the chili!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American