Quick and Easy Chicken Chili Stew

Name: Quick and Easy Chicken Chili Stew
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 6 servings
Cuisine: Mexican,Tex-Mex
Ingredients: 1 pound boneless, skinless chicken breasts, or chicken tenderloins; 2 onions, chopped; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 large jalapeño pepper, seeded and finely chopped; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 2 (14.5-ounce) cans diced tomatoes, undrained; 2 (16-ounce) cans Great Northern beans, drained and rinsed well; 1 medium lime; 2 cups frozen corn kernels, thawed; Salt, to taste; Freshly ground black pepper, to taste; 1/2 cup sour cream, for garnish; 1/4 cup red onion, finely chopped, for garnish; 2 tablespoons cilantro, chopped, for garnish; 1/4 cup shredded cheddar cheese, or Monterey Jack, or Mexican blend, optional, for garnish

A simple stovetop chicken chili featuring diced chicken, canned beans, and a blend of spices.

⭐ 4.5 (15 reviews) Prep: 12 minCook: 25 minTotal: 37 minYields: 6 servings

Category Tags:

Entree Dinner Side Dish Lunch Soup

Cuisine Tags:

Mexican Tex-Mex

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Instructions

Pat chicken dry, then cut it into bite-sized cubes.
Chop the onions.
Heat olive oil in a large nonstick saucepan over medium-high heat. Sauté chopped onion and minced garlic for 3-4 minutes until the onion begins to brown.
Add the cubed chicken and cook for 4-6 minutes until lightly browned, stirring frequently. Stir in chopped jalapeno, coriander, cumin, diced tomatoes, and beans.
Reduce heat to low and simmer for 5 minutes.
Add lime juice and corn kernels.
Season with salt and pepper to taste.
Cook for 5-10 minutes longer, stirring occasionally.
Serve with sour cream, chopped red onion, cilantro, and shredded cheese if desired.

Nutritional Info (per serving)

Calories: 501 kcal

Carbohydrate: 60 g

Cholesterol: 76 mg

Fiber: 17 g

Protein: 41 g

Saturated Fat: 4 g

Sodium: 903 mg

Sugar: 11 g

Fat: 13 g

Unsaturated Fat: 0 g