• prep: 20 min
• cook: 40 min
• total: 1 hr

servings:

This easy chicken chili recipe is chock-full of fresh summer vegetables and herbs. My family especially likes the fresh sweet corn kernels that add fun pops of sweetness and texture!

• 4 T. unsalted butter, divided
• 1 lb. chicken breasts
• olive oil
• kosher salt
• freshly ground black pepper
• 1 large yellow onion, chopped into 1/2″ pieces
• 1 large red bell pepper, chopped into 1/2″ pieces
• 4 large garlic cloves, minced
• 1 tsp. minced fresh jalapeno pepper (use more if you like heat)
• 1 large or 2 small zucchini, cut into 1/2″ pieces
• 1 yellow squash, chopped into 1/2″ pieces
• corn kernels cut from 4 large ears of fresh, raw sweet corn
• 2  14.5-oz. cans diced fire roasted tomatoes (do not drain)
• 12 oz. beer or chicken broth
• 2 T. cumin
• 1/2 T. chili powder (use more if you like more heat)
• 1 tsp. smoked paprika
• juice and zest from 1 lime
• 1 c. chopped fresh herbs of your choice (I use 1/3 cup parsley, 1/3 cup dill, 1/3 cup basil)
• shredded smoked gouda cheese
• chopped fresh cilantro
• chopped green onions
• sour cream
• fresh lime wedges, for squeezing over the chili
• fresh baked Honey Cornbread Muffins

Click Here For Step-By-Step Instructions