Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup frozen corn
  • Fresh cilantro, chopped (optional)
  • Avocado, diced (optional)
  • Shredded cheese (cheddar or Mexican blend, optional)
  • Sour cream (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent (about 3-4 minutes). Stir in minced garlic and diced bell pepper; cook for an additional 2 minutes.
  2. Add diced chicken to the pot. Cook until browned on all sides (about 5-7 minutes).
  3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the chicken and vegetables. Add diced tomatoes with their juice; stir to combine.
  4. Pour in chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low and cover. Simmer for 25 minutes, allowing flavors to meld.
  5. Stir in kidney beans and frozen corn. Cook uncovered for another 10-15 minutes until heated through.
  6. Taste and adjust salt and spices if needed. Ladle into bowls and garnish as desired.