Chicken-Corn Chili
 
 
This Chicken-Corn Chili is an easy weeknight meal packed with veggies, beans and chicken. Top with cheese and serve with cornbread!
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small jalapeno, chopped
  • 1 (4 oz) can chopped green chiles
  • 1 tsp ground cumin
  • 2 cups chicken stock
  • 2 cups cooked diced or shredded chicken
  • 2 (15 oz) cans pinto beans (1 undrained, 1 drained and rinsed)
  • 1 cup frozen corn
  • ½ cup chopped fresh cilantro
  • 1 cup shredded cheddar cheese, divided
  • Optional, for topping: sour cream, sliced jalapeno, sliced avocado, cilantro
Instructions
  1. Heat the oil in a large pot or dutch oven over medium heat.
  2. Add the onion and cook, stirring, until slightly soft, about 5 minutes.
  3. Add the garlic, chopped jalapeno, green chiles and cumin, and cook, stirring, about 3 minutes.
  4. Stir in the chicken stock, cooked chicken, and beans (along with the liquid from one of the cans of beans).
  5. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
  6. Using a potato masher, mash the chili until about half of the beans are broken up.
  7. Stir in the corn, cilantro and ½ cup cheese.
  8. Ladle the chili into bowls and top with the remaining ½ cup cheese and other desired toppings.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/chicken-corn-chili/