Chicken Corn Chili


It’s playoff football time which means one thing: Chili! I love all varities and I have featured a whole bunch of different recipes on the blog. I love chili because it’s an incredibly versitile dish. You can add any combo of meat, beans, veggies and chilies and come up with a totally creative, tasty meal.


Recently, I’ve featured a bunch of chili on this blog, including Squash and Quinoa Chili, Turkey 3 Bean Chili, and Sweet Potato Black Bean Chili. For this week, I wanted to make a healthy chili that was filling, flavorful, and made ample leftovers so I could get a few meals out of it. In the freezer, I had chicken breasts and corn so I decided to build the dish around these ingredients. I added black and pinto beans and some chilies and this whole thing came together in less than 30 minutes!

This chili makes 10 one cup servings, and each cup has only 210 calories! Tune in on Wednesday to see what I did with the leftovers…


Prep time
Cook time
Total time
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 1 can of chopped green chilies
  • 1 jalepeno, seeded and diced
  • 1 tbsp extra virgin olive oil
  • 1.5lbs boneless, skinless chicken breast
  • 2 cups of frozen sweet corn
  • 1 can (15oz) of pinto beans, rinsed
  • 1 can (150z) of black beans, rinsed
  • 1 can (24oz) of tomato puree
  • 3 cups of low sodium chicken broth (or veggie broth)
  • ¼ cup fresh cilantro, washed and chopped
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1.5 tsp cumin
  • optional: green onions for garnis
  • optional: jack or cheddar cheese
  1. In a large pot, saute onion, garlic, green chilies and jalepeno in olive oil on medium heat until softened, 4-5 minutes
  2. Add chicken breasts and brown on each side 3-4 minutes until cooked through
  3. Remove chicken and dice with a sharp knife or shred
  4. Return chicken to pot
  5. Add corn, beans, tomatoes, broth, and spice
  6. Cover and simmer on med-low heat for 15-20 minutes until reduced
  7. Serve hot with green onions, cheese and extra cilantro

Screen shot 2013-01-13 at 7.32.32 PM




9 Responses to Chicken Corn Chili

  1. Melissa@EyesBigger January 14, 2013 at 4:17 am #

    Chicken is actually my favourite base for chili! This is so tasty sounding!

  2. Liz January 15, 2013 at 2:20 am #

    Oh. my would this hit the spot! It’s so cold outside…and I love all your additions to this chicken chili! So spicy, hearty and delish!

  3. Kiersten @ Oh My Veggies January 15, 2013 at 6:25 pm #

    I am due to make a big batch of chili soon. I need some easy freezer meals! This looks delicious!

  4. mjskit January 16, 2013 at 3:45 am #

    Oh YUM! I could eat a HUGE bowl of this chili right now! It’s freezing here and everything I eat needs to be hot and spicy and this is definitely the ticket. Great looking chile and gorgeous pics!

  5. CJ at Food Stories January 19, 2013 at 4:13 pm #

    Mmmm – I could definitely vegan-ize this and enjoy :-)

  6. Kim Bee January 26, 2013 at 6:09 am #

    Dude this is amazing. I love this chili!


  1. Chili Stuffed Sweet Potatoes | Generation Y Foodie - January 17, 2013

    […] We don’t have a lot of them in my house because Craig has a very big appetite. But my Chicken Corn Chili recipe made plenty of them. Instead of just eating the tasty chili, I decided to find a way to use […]

  2. Lunatic Loves | February 6 | Cravings of a Lunatic - February 7, 2013

    […] Generation Y Foodie: Chicken Corn Chili […]

  3. Skillet Lasagna | Burning Down The Kitchen with Generation Y Foodie | Cravings of a Lunatic - March 13, 2013

    […] Chicken Corn Chili- freaking making this soon! […]

Leave a Reply

Rate this recipe: