Monday, January 28, 2013

Chicken Corn Chili

This is quickly becoming on of our favorite chilis (I have quite the arsenal of chili recipes, so that's saying something).  It's also a great recipe to use up leftovers in a completely different way.  We'll have rotisserie chicken from time to time, and since there's only two of us, there is often a lot leftover so this recipe re-purposes the extra into a delicious, hearty and satisfying chili perfect for these frigid temperatures we've had hear in the northeast this last week or so.  There's a lot of good flavor in this and despite the can of green chiles and whole jalapeno, the heat is mild (but you can amp it up if you want a little more.  The cilantro and corn provide a fresh flavor that pairs well with the pinto beans and chicken.

One of my favorite sections in Food Network Magazine is there "Weeknight Cooking" feature that includes a bunch of quick recipes that are easy to put together after the workday.  This chili, from the October 2011 issue, takes less than 30 minutes, and you can save yourself even more time if you shred the rotisserie chicken before putting it away after your first meal with it.  For a a little more heat, leave the seeds and membrane in your jalapeno before chopping, or remove them all to make it very mild.  Serve this up with sour cream and tortilla chips and you've got a delicious meal to warm you up on a cold night.

Chicken Corn Chili 


1 Tablespoon extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno, chipped
4 ounces canned green chiles
1 teaspoon ground cumin
2 cups chicken broth
2 cups shredded rotisserie chicken
2 15 ounce cans pinto beans, one drained and rinsed, one undrained
1 cup frozen corn, thawed
1/2 cup cilantro, chopped
1 cup shredded cheese (cheddar, Mexican blend, or monterey jack), divided

In a large pot, heat oil over medium heat, then add onion and stir until softened, abut 3 minutes.  Add garlic, jalapeno, green chiles, and cumin.  Cook, stirring constantly, for about 2 minutes or until cumin is fragrant and toasted.

Stir in chicken broth, shredded chicken, and beans (including liquid from one can of beans). 

Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally for 15 minutes.

Using a potato masher or the back of a spoon, mash chili until about half of the beans are broken up.  Stir in corn, cilantro and 1/2 cup of cheese.

Divide chili among bowls and top with remaining cheese.  Serve with sour cream and tortilla chips.

Makes 4-6 servings.

Happy Baking,
The Cookie Princess

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