Recipe courtesy of Food Network Kitchen
Chicken-Corn Chili
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

Photograph by Antonis Achilleos

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