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–+ servings
A bowl of hearty Mexican Corn Chicken Chili with shredded chicken, corn, beans, and herbs.

Mexican Corn Chicken Chili

A hearty and flavorful chili featuring chicken, corn, and Mexican-inspired spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1 can kidney beans 15 ounce, rinsed and drained
  • 1 can black beans 15 ounce, rinsed and drained
  • 1 can corn 15 ounce, drained
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste salt
  • Black pepper to taste black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes, kidney beans, black beans, corn, and chicken broth. Add the chili powder, cumin, paprika, and cayenne pepper (if using). Season with salt and black pepper.
  4. Return the browned chicken to the pot. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until the chicken is cooked through and the flavors have melded.
  5. Taste and adjust seasonings as needed. Serve hot.

Notes

Serve with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.

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