Chicken-Corn Chili

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.

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