Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Great for those cool fall nights!

Ingredients Nutrition

Directions

  1. In a large soup pan combine water, 1 tsp cumin, lemon pepper, and chicken breasts. Bring to a boil, then cover and simmer until chicken is cooked (30-45 minutes).
  2. Remove chicken from pot and shred or cut into bite-sized pieces.
  3. Remove fat from broth, then put broth and chicken back into soup pot.
  4. Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
  5. Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
  6. Add beans (undrained) and cook until heated through.
  7. To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.
Most Helpful

5 5

If there is such a thing as a light chili this is it. The flavors are bright and lovely and it didn't sit heavy in the tummy after lunch. I made a half recipe of the chili and 4 corn muffins (not sweetened) for an excellent mid-day munch and have leftovers and 3 muffins for tomorrow (or maybe tonight?). I'm so glad that I tried this :D.

5 5

This is very good! I love chicken chili and this was very tasty. I did reduce the lime a bit for personal preference but other than that, I made it exactly as stated. Thanks for sharing!

5 5

DH absolutely loved this! I did make one significant change, and that was to add a can of diced tomatoes to the mix as without it, it just didn't look appealing. Subtle changes are that I used regular corn, and jalapeno for the green chilis. I had leftover cooked chicken, and so by making this super easy by just adding everything into the pot and slow cooking on the stovetop to thicken and intensify the flavor. I left out the cheese and dh said it didn't need it, it was perfect and he's already gone back for seconds! Thanks loof, for another souper recipe! :)