Happy Monday! We had a bit of a busy weekend, so today’s post is going to be a quick (but good!) one.
I’ve made my fair share of chili’s in the past, but a white one has never been on the menu. Since chili is one of Nick’s favorite meals, when I saw this white chicken-corn chili in a recent Food Network Magazine, I had to try it.
(adapted from Food Network Magazine)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large jalapeno, 1/2 chopped and 1/2 sliced
- 1 (4 oz) can chopped green chiles
- 1 tsp ground cumin
- 2 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 2 (15 oz) cans pinto beans (1 undrained, 1 drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
Heat the oil in a large pot or dutch oven 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.
The chili was great! It was a little soupier than some of my other chili’s, but that just meant it was all the better for soaking up with pumpkin cornbread. Yup, you heard that right. Stay tuned for the recipe this week!
Try some of my other chili’s: