Chicken Chickpea Chili with Green Chilies and Corn
A quick broth-based stovetop chili with cooked shredded chicken, canned chickpeas, green chilies, corn, cumin, and fresh toppings.
Ingredients
Chili
- 2 cups fully cooked shredded chicken Cold from safe refrigerated storage
- 4 ounces canned diced green chilies Undrained
- 1 cup corn Canned and drained, or frozen
- 15 ounces canned chickpeas Drained and rinsed
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- to taste fine salt
Toppings
- 1 medium avocado Diced just before serving
- 1 cup crushed tortilla chips
- 1/4 cup chopped cilantro
Instructions
- Put drained rinsed chickpeas and corn in a 3-quart pot with green chilies and their liquid. Pour in broth and season with pepper, cumin, onion powder, and garlic powder.
- Simmer gently 10–15 minutes, following any longer cooking requirement on frozen corn packaging.
- Stir in fully cooked shredded chicken. Heat another 5–10 minutes or as needed until the mixture, including cold chicken pieces, reaches 165°F.
- Taste and adjust salt. Mash a few chickpeas into the liquid if desired for thickness.
- Portion into 4 bowls and top with freshly diced avocado, crushed tortilla chips, and cilantro. Keep extra toppings separate from leftovers.
Notes
Start with safely stored, fully cooked chicken. Its original age still limits leftover storage. Refrigerate finished chili up to 3 days, or less when needed, and reheat to 165°F. Separate raw-chicken cooking is not included in the time.