Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup chicken broth
- 1 cup cream
- 1 cup corn
- Salt to taste
- 1 cup shredded cheese
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and minced garlic, sauté until soft.
- Add ground chicken and cook until browned.
- Stir in diced tomatoes, kidney beans, chili powder, cumin, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cream and corn, cook for an additional 5 minutes.
- Season with salt to taste.
- Serve hot topped with shredded cheese.
Notes
- Can be made ahead and stored in the fridge for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Creamy Ground Chicken Chili, Comfort Food