End of Summer Chicken Chili
User Reviews
4.5
End of Summer Chicken Chili
Description
The End of Summer Chicken Chili blends diced chicken breast sautéed to a golden brown with a colorful combination of onions, bell pepper, garlic, and jalapeño, creating a savory base. Summer squash, zucchini, and fresh corn add fresh vegetable sweetness and texture, while the diced fire roasted tomatoes and light beer form a richly flavored broth seasoned with cumin, chili powder, and smoked paprika for mild warmth and depth.
The cooking method involves first sautéing the meat, then building the chili in the same pot by layering vegetables and spices, finishing with a simmer to blend flavors. The chicken is shredded before returning to the chili, ensuring tender meat dispersed through the dish. Fresh lime juice and a mix of fresh herbs like parsley, dill, and basil add brightness and aromatic complexity when served.
This chili suits a wholesome lunch or dinner, leveraging seasonal vegetables and spices that complement the shredded chicken's texture. The recipe's use of beer rather than broth adds subtle malt notes, distinguishing it from standard tomato-based chilis. Serving suggestions include fresh herbs and a squeeze of lime for added freshness.
Ingredients
- 4 tablespoons butter divided, unsalted
- 1 pound chicken breast
- olive oil
- kosher salt
- black pepper freshly ground
- 1 yellow onion chopped into ½" pieces, large
- 1 red bell pepper chopped into ½" pieces, large
- 4 garlic minced, large cloves
- 1 teaspoon jalapeno pepper use more if you like heat, minced, fresh
- 1 zucchini cut into ½" pieces, large or 2 small
- 1 yellow summer squash chopped into ½" pieces
- corn kernels raw sweet corn, cut from 4 large ears of fresh corn
- 2 diced fire roasted tomatoes 14.5-ounce cans, or regular diced tomatoes
- 12 ounces light beer or chicken broth
- 2 tablespoons cumin
- ½ tablespoon chili powder use more if you like more heat
- 1 teaspoon smoked paprika
- lime juice and zest from 1
- 1 cup fresh herbs I use ⅓ cup parsley, ⅓ cup dill, ⅓ cup basil, chopped, of your choice
Instructions
- Coat chicken lightly with olive oil and then sprinkle with kosher salt and freshly ground black pepper, fairly generously.
- Heat a large heavy-bottomed soup pot over medium heat. Then add 2 tablespoons of the butter.
- Once butter has melted, add chicken to pot and sautée until golden. Turn chicken over and sautée second side until golden. Then turn heat to medium, cover pan with lid, and cook just until chicken is no longer pink inside. Remove chicken to a cutting board and set aside.
- Return the same pot to the stovetop and heat to medium. Add remaining 2 tablespoons of butter. Once butter has melted, add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally.
- Add zucchini and yellow squash and sautée an additional 5 minutes.
- Add corn, tomatoes, beer, cumin, chili powder, and paprika. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes.
- Meanwhile, use 2 forks to shred the chicken. Add shredded chicken to the pot, followed by the fresh lime juice and zest.
- Right before serving, stir in the fresh herbs. Adjust to taste with additional kosher salt and freshly ground black pepper.
- To serve, offer plenty of toppings/mix-ins. Shredded smoked gouda is wonderful with this chili, and we always have cilantro, green onions, sour cream, and fresh limes. If you really want to offer something special with this chili pot, bake up a batch of fresh Honey Cornbread Muffins. They're a family favorite and easy to make!
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 259kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 64mg | 21% |
| Sodium | 292mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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