Southwestern Chicken Chili

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 1 medium bell pepper
• 14½ oz canned diced tomatoes
• 15 oz canned black beans
• 15 oz canned corn
• 2 cup chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp oregano
• ¾ tsp salt
• ¼ tsp black pepper
• ½ cup shredded cheddar cheese (optional)
• ¼ cup sour cream (optional)
• ¼ cup fresh cilantro (optional)

Steps

1. Dice chicken breasts into 1-inch pieces. Chop onion and bell pepper, mince garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
3. Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more until fragrant.
4. Return chicken to the pot. Add diced tomatoes (undrained), drained and rinsed black beans, drained corn, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until chicken is cooked through and flavors have melded.
6. Ladle into bowls and serve hot, garnished with shredded cheese, sour cream, and fresh cilantro if desired.