Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 can (4 oz) diced green chiles
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
- Stir in the cumin, chili powder, and smoked paprika, cooking for another minute.
- Add the white beans, chicken broth, and diced green chiles. Bring to a simmer.
- Add the corn and season with salt and pepper to taste. Simmer for an additional 10 minutes.
- Serve hot, garnished with chopped cilantro and lime wedges.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Mexican
Keywords: white bean chicken chili, easy chili recipe, quick chili, 30-minute meals