Chicken-Corn Chili

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

Ingredients

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)

Directions

  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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Chicken Chili Corn Chip Pie

Asian Chicken Wrap with Chili Sauce and Caramel Corn

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream

Chicken and White Corn Chowder

Sweet Corn and Chicken Soup

Lemon-Garlic Chicken With Creamed Corn

Chicken Tostada with Corn, Pickled Jalapenos and Black Beans

Chicken, Black Bean, and Corn Salad with Chipotle Mayonnaise