Chicken Corn Chili
It”s finally cooling down here in New Orleans and that means time to start making hearty, comfort foods. I love a brisk evening with a hot and filling meal where the warmth from the kitchen fills the house. I made this Chicken Corn Chili from FoodNetwork Magazine and it was a huge hit for both me and my boyfriend (Dan). We practically devoured it.
This dish is not only packed with protein and flavor but it’s budget friendly and easy to make. It uses pre-cooked rotisserie chicken from your grocery store and the white beans are inexpensive, yet filling. I added extra fresh, chopped jalapenos for an extra kick and was generous with the cheese as a finishing garnish. Serve with warm fresh cornbread and garnish with fresh cilantro and you have a perfect dish for a cold evening. It’s also a great recipe to share with your guests on game day. Enjoy!
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1 cup shredded monterey jack or white cheddar cheese
- Sour cream and cornbread, for serving (optional)
Heat the olive 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, until the cumin is toasted, 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 and cornbread, if desired.
Nutritional Information: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg; Carbohydrate 41 g; Fiber 10 g; Protein 49 g