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End of Summer Chicken Chili
4.5 from 96 votes

End of Summer Chicken Chili

End of Summer Chicken Chili is a comforting dish featuring sautéed chicken breast and a medley of summer vegetables like zucchini, yellow squash, and fresh corn. The chili is simmered in a spiced tomato and beer broth seasoned with cumin, chili powder, smoked paprika, and fresh herbs. The mixture delivers a hearty texture, bright flavors, and subtle heat, ideal for transitioning seasonal produce into a satisfying meal.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8 servings
Calories: 259 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Coat chicken lightly with olive oil and then sprinkle with kosher salt and freshly ground black pepper, fairly generously.
  2. Heat a large heavy-bottomed soup pot over medium heat. Then add 2 tablespoons of the butter.
  3. 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.
  4. 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.
  5. Add zucchini and yellow squash and sautée an additional 5 minutes.
  6. 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.
  7. Meanwhile, use 2 forks to shred the chicken. Add shredded chicken to the pot, followed by the fresh lime juice and zest.
  8. Right before serving, stir in the fresh herbs. Adjust to taste with additional kosher salt and freshly ground black pepper.
  9. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 259

% 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.