Chicken-Corn Chili
Author: Jess
Recipe type: Dinner
Serves: 4
- 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
- Heat the oil in a large pot or dutch oven over medium heat.
- Add the onion and cook, stirring, until slightly soft, about 5 minutes.
- Add the garlic, chopped jalapeno, green chiles and cumin, and cook, stirring, about 3 minutes.
- Stir in the chicken stock, cooked 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 ½ cup cheese.
- 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/
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