Chicken and Corn Chili Recipe

Name: Chicken and Corn Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 lb boneless skinless chicken breast; 2 cups low sodium chicken broth; 1 green pepper, seeded and chopped; 1 jalapeno, seeded and chopped; 1 ¾ teaspoons ground cumin; ½ teaspoon ground cayenne pepper; ¾ teaspoon salt; 14 12 ounces diced tomatoes with jalapenos, drained; 1 ½ cups frozen corn, thawed; 30 ounces cannellini beans, drained and rinsed; 2 tablespoons stone-ground cornmeal; shredded monterey jack cheese

Servings: persons

1 large onion, chopped
1 lb boneless skinless chicken breast
2 cups low sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 ¾ teaspoons ground cumin
½ teaspoon ground cayenne pepper
¾ teaspoon salt
14 12 ounces diced tomatoes with jalapenos, drained
1 ½ cups frozen corn, thawed
30 ounces cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
shredded monterey jack cheese

1
Combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 teaspoons cumin, 1/4 teaspoon cayenne and 1/4 teaspoon salt in slow cooker bowl.
2
Cover and cook for 4 hours on high or 6 hours on low.
3
Remove the chicken to a cutting board and allow to cool slightly.
4
Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, the tomatoes, corn and beans.
5
Gently mash some of the beans against the side of the bowl to thicken the chili.
6
Stir in the cornmeal and the remaining 1/2 teaspoon salt.
7
Let sit 5 minutes to soften the cornmeal.
8
Sprinkle with Monterey Jack cheese and serve.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large onion, chopped, 1 lb boneless skinless chicken breast, 2 cups low sodium chicken broth, 1 green pepper, seeded and chopped, and more.

Yes, Chicken and Corn Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Corn Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions