Ingredients:

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

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced chicken and sauté until the edges are golden brown (about 5 minutes). Remove chicken and set aside.
  2. In the same pot, toss in the onion and bell pepper, cooking until the onion is translucent. Stir in the minced garlic for 60 seconds until fragrant.
  3. Stir in the cumin, chili powder, and smoked paprika. Toast the spices for 1 minute until fragrant.
  4. Pour in the chicken broth and diced green chiles, scraping the bottom of the pot to release the browned bits.
  5. Add the black beans, corn, and cooked chicken back into the pot. Bring to a simmer.
  6. Use a potato masher to crush a small portion of the beans directly in the pot until the broth thickens. Simmer for 10 minutes.
  7. Turn off the heat and stir in the lime juice and salt.