Chicken and Corn Chili

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can chicken broth
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional, for spiciness)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for spiciness)
• Salt and pepper to taste
• Sour cream, shredded cheddar cheese, and cilantro (for serving, optional)

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot over medium heat, combine all the ingredients except the chicken, sour cream, cheese, and cilantro. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
3. Stir in the shredded chicken and cook for an additional 5 minutes, or until heated through.
4. Season with additional salt and pepper to taste.
5. Serve hot with sour cream, cheese, and cilantro, if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 25 grams
• Protein: 25 grams
• Fiber: 5 grams

Dish Characteristics:

• Hearty and flavorful
• Spicy and savory
• Comforting and filling
• Perfect for a quick and easy meal

User Comments:

• "This chili was absolutely delicious! It had the perfect balance of spices and the chicken and corn made it extra hearty." - Sarah
• "I made this chili for my family and everyone loved it! It's so easy to make and it tastes like it came from a restaurant." - David
• "I added some extra jalapeño peppers to mine for a bit of a kick. It was perfect for a cold winter night." - Emily

Special Precautions and Tips:

• Be careful not to overcook the chicken, as it can become tough.
• If you don't have any cooked chicken on hand, you can cook it in a skillet over medium heat until browned and cooked through.
• To make the chili spicier, add more jalapeño peppers or cayenne pepper to taste.
• For a vegetarian version of this chili, omit the chicken and add an extra can of beans.