Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Chicken-Corn Chili

October 17, 2011 by jessfuel 4 Comments

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.

Chicken-Corn Chili

(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:

  • Chicken Barley Chili
  • Easy Three Bean Chili
  • Sweet Potato and Lentil Chili with Kielbasa

You Might Also Like:

Key West Grilled Chicken Skewers
Buffalo Chicken Shepherd's Pie
Teriyaki Pineapple Turkey Burgers
Baked Quinoa and Chicken Parmesan

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Chicken & Poultry, Soups Tagged With: chicken, chili

« Red Wine-Braised Short Ribs
Pumpkin Corn Bread »

Comments

  1. emyannie says

    October 17, 2011 at 8:59 am

    Looks delicious! I might have to borrow this recipe and try it on Ethan!

    Reply

Trackbacks

  1. Pumpkin Corn Bread | Flying on Jess Fuel says:
    October 18, 2011 at 8:05 am

    […] Flying on Jess Fuel Fueling my Navy pilot, one meal at a time… Skip to content HomeA little about us…Recipes ← Chicken-Corn Chili […]

    Reply
  2. Crock Pot Chili Recipe | Flying on Jess Fuel says:
    February 11, 2014 at 3:20 pm

    […] Chicken-Corn Chili […]

    Reply
  3. Twenty-Six Great Fall Recipes | Flying on Jess Fuel says:
    December 13, 2015 at 9:30 am

    […] Chicken-Corn Chili – A white version with great flavor! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress