Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 can (15 oz) white beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
4 cups chicken broth
1 cup corn kernels (fresh or frozen)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)
Sour cream (for serving)
Shredded cheese (for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced chicken to the pot and sprinkle with Cajun seasoning, smoked paprika, and cayenne pepper. Cook until the chicken is browned, about 5-7 minutes.
Stir in the white beans, diced tomatoes with green chilies, chicken broth, and corn. Bring the mixture to a boil.
Reduce the heat to low and let the chili simmer for 20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheese.
Notes
Feel free to adjust the level of spiciness by modifying the amount of cayenne pepper. This chili can also be made in a slow cooker; just combine all ingredients and cook on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 8
- Protein: 25
- Cholesterol: 70