Chicken Chili with Black Beans and Corn

Look at this amazing and healthy bowl of comfort! Lean ground chicken, seasoned black beans, sweet corn, and green chilies, simmered together in a rich broth that's been spiked with Southwest herbs and spices. This chili is hearty, wholesome and the most satisfying thing ever.

I say "it's the best thing ever" with confidence because there wasn't one drop of this chili left after dinner. There are so many layers of flavor going on. First, the chicken is seasoned with chili powder, cumin, onion, garlic, oregano, and cilantro; a medley of herbs and spices that turns bland to grand right at the beginning of cooking. Then, black beans, green chilies and corn catapult flavor and texture to the next level, creating a hearty stew that will make everyone at the table swoon. I think this is my favorite chili on earth.

Serving suggestion: I served this chili with shredded cheddar cheese, sour cream, chopped green onions, and hot sauce on the side. And guess what? I didn't use any of those things - I thought the chili was perfect as is. Feel free to add your favorite chili toppings. 

Want to use ground beef or turkey instead? No problem! Go for it. The cooking process remains the same.

Chicken Chili with Black Beans and Corn

1 tablespoon olive oil
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
Salt and freshly ground black pepper
1 1/2 cups chicken broth
1/2 cup tomato sauce
15-ounce can seasoned black beans, undrained
4-ounce can minced green chilies
1 cup frozen corn, keep frozen until ready to use
Chopped fresh cilantro for serving
Optional toppings: 
Chopped green onions
Sour cream
Salsa
Shredded cheese
Hot sauce

Heat the oil in a large saucepan or stock pot over medium-high heat. Add the chicken and cook until browned and cooked through, breaking up the meat as it cooks. Add the chili powder, cumin, onion powder, garlic powder, dried oregano, dried cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Add the chicken broth, tomato sauce, black beans, and green chilies and bring to a simmer. Reduce the heat to low and simmer for 10 minutes (and up to 30 minutes).
Add the corn and simmer for 2 to 3 minutes, until heated through. Season to taste with salt and pepper.
Ladle the chili into bowls and top with the cilantro.
Serves 4