Chicken-Corn Chili

27 09 2011

I can be like a kid in a candy store when my new foodie mags arrive to the house! I can’t wait to curl up on the couch with a cup of coffee, flipping through the pages to soak up all the creative ideas! Well the latest Fall 2011 issue of Food Network Magazine recently came and it did not disappoint! This chicken chili recipe was one of the first I noticed and one of the first I just had to try. It’s easy enough to make during the week, but it’s delicious enough to serve for game day on the weekend. Kids, you’ve got to give this one a try!

Chicken-Corn Chili

The following serves 4:

  • 1 Tbsp extra-virgin olive oil
  • 1 small onion, chopped (I used red onion)
  • 2 cloves garlic, minced
  • 1 large jalapeno pepper (1/2 chopped and 1/2 sliced – the recipe said to remove the seeds, but I left a few in….next time I’ll leave even more in because we enjoy some heat in our chili and I didn’t think there was enough!)
  • 1 can (4 oz) chopped green chiles, drained
  • 1 tsp ground cumin
  • 2 cups low-sodium chicken broth
  • 2 cups shredded rotisserie chicken (I used the white and dark meat)
  • 2 cans (15-oz each) large white beans or pinto beans (1 undrained; 1 drained and rinsed)
  • 1 cup frozen corn, thawed
  • 1/2 cup fresh cilantro, chopped
  • 1 cup shredded monterey jack or white cheddar cheese
  • Sour cream for serving

Heat oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft – about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally until thickened, about 15 minutes.

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream.

This Girl’s Tip: Make sure you taste the chili before you plate it up – I thought it needed some salt 😉




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