Mexican

Summer Chicken, Corn and Bean Chili is for Soup.

Summer Chicken, Corn and Bean Chili takes 30 minutes to prepare.

Summer Chicken, Corn and Bean Chili takes 65 minutes to cook.

Summer Chicken, Corn and Bean Chili makes 8 servings.

The ingredients for Summer Chicken, Corn and Bean Chili are:

1.5 Tbsp olive or canola oil
1 Cup sliced green onions
3 Slices of Niman Ranch bacon
1 lb organic Chicken Breast, oven roast and diced
1.5 Cups fresh or frozen corn
2 (15-ounce) cans navy beans or cannellini beans
1 Can chopped green chiles, undrained
2 Cloves garlic, minced/grated
1/5 Cup diced orange (or red) pepper
1/2 Tsp salt
4 Cups fat-free, less-sodium chicken broth
2 Tbsp cumin
1 Tbsp chili powder
1 lime juiced and zest
1 Tsp red pepper flakes (adjust heat to your preference)

Here is how you make Summer Chicken, Corn and Bean Chili:

PreparationDry rub cumin, chili powder, garlic powder and salt under the skin of chicken breast. Let rest in fridge for 30 minutes. Then roast in 375 degree oven for 45 minutes, turning once.Let chicken cool, remove skin and bone, then chop into 1/2" cubes.Heat canola or olive oil in a Dutch oven over medium heat. Add onions and bacon, and cook 3 minutes, stirring frequently. Add chicken, corn, beans and green chilis. Let saute for 3-5 minutes. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.Number of Servings: 8Recipe submitted by SparkPeople user AMYLOUISE-79.

The nutritional information for Summer Chicken, Corn and Bean Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 202.2

• Total Fat: 6.2 g
• Cholesterol: 20.9 mg
• Sodium: 186.2 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 6.3 g
• Protein: 14.3 g

Summer Chicken, Corn and Bean Chili is Mexican cuisine.