Ingredients:

  • 1 lb boneless skinless chicken breast, diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add diced chicken and sear until browned on all sides (about 5-7 minutes). Remove chicken and set aside.
  2. In the same pot, sauté the diced onion and bell pepper until softened. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 60 seconds until fragrant.
  3. Return the seared chicken to the pot. Stir in the fire-roasted tomatoes, drained black beans, green chiles, chicken broth, and frozen corn.
  4. Bring the mixture to a boil, then immediately reduce heat to low and simmer uncovered for 20 minutes.
  5. To thicken, use a potato masher or the back of a spoon to crush approximately 10% of the beans directly in the pot. Stir in the lime juice just before serving.