Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (4 ounce) can diced green chiles
- 1 teaspoon Cajun seasoning
- 4 cups chicken broth
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides.
- Step 2: Add onion, garlic, and green bell pepper to the pot and cook until softened, about 5 minutes.
- Step 3: Stir in diced green chiles and Cajun seasoning. Cook for 1 minute more, stirring constantly.
- Step 4: Pour in chicken broth and bring to a simmer.
- Step 5: Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
Notes
- For easier cleanup, brown the chicken in batches to avoid overcrowding the pot.
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of broth if needed to loosen it up.
- Garnish with a dollop of sour cream and a sprinkle of fresh cilantro for a cool contrast to the spice!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American