Chicken Corn Chili

Chicken Corn Chili

I realize I rave about most things I post on this site (why post about it if I didn’t love it, right?), but you really need to make this as soon as possible.  I made this recipe on a whim after seeing it in my Food Network Magazine and finding a variety of peppers on sale for $.50 at the farmer’s market.  It was so good that I made it again two days later.  The combination of the slightly spicy pepper (I used an anaheim pepper, but feel free to use a jalapeno if you want more heat!), sweet corn and fresh cilantro works together perfectly. Thanks to a white bean puree, the chili is creamy and comforting, yet the cilantro makes it taste fresh and different.  All of this adds up to a chili that I can’t stop thinking about. If you’re familiar with this site, you know I swear by my chipotle turkey chili recipe, but honestly this new recipe has taken over the role of favorite chili. It’s just so unique! Give it a try this weekend and let me know what you think. :)

Chicken Corn Chili

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Chicken Corn Chili

Yield: Serves 4

Ingredients:

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 anaheim or jalapeno pepper, seeded and diced
1 red bell pepper, seeded and chopped
1 teaspoon ground cumin
3 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn
1/2 cup chopped fresh cilantro
1 cup shredded sharp cheddar cheese

Directions:

Using a food processor or immersion blender, puree the can of undrained beans until creamy. Add some chicken broth if you need extra liquid for them to blend smoothly. Set aside.

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped peppers and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken, remaining can of beans (drained and rinsed), and bean puree. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Stir in the corn, cilantro and 1/2 cup cheese, heating until corn is hot and cheese is melted. Divide the chili among bowls and top with the remaining 1/2 cup cheese.

adapted from Food Network Magazine

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18 Responses to “Chicken Corn Chili”

  1. 1

    Anne G. — September 30, 2011 @ 4:27 am

    It looks absolutely yummy, I’m going to have to try it soon. I love chili’s and soups, so I’m sure it’s going to be delish. :)

  2. 2

    Rachel @ Not Rachael Ray — September 30, 2011 @ 12:07 pm

    Sounds great! I have a standby chicken chili recipe, but I might throw hubs for a look with this one…looks delicious!

  3. 3

    marla — October 1, 2011 @ 2:26 pm

    This soup will be perfect for cool, crisp fall days :)

  4. 4

    Barbara — October 1, 2011 @ 3:16 pm

    Megan that’s a lovely recipe! And your presentation is perfect. Soups are so difficult to photograph. This one isn’t. Looks and sounds delicious and comforting.

  5. 5

    Lauren @ hey, who cut the cheese? — October 2, 2011 @ 1:44 am

    This looks delicious! And perfect now that the weather is a little cooler. Thank you for this one!

  6. 6

    Ali — October 2, 2011 @ 7:25 pm

    Just the perfect timing, was searching the net for a good soup recipe to calm down my cold when I stumbled upon this. Looks really delicious and the chili will do me good. Love the photos.

  7. 7

    Robyn | Add a Pinch — October 3, 2011 @ 12:58 pm

    This looks like a perfect soup to warm me up!!!

  8. 8

    Angela — October 4, 2011 @ 4:01 am

    I just made this for dinner for my husband and I… It was AMAZING!!!! I used a little more chicken (about 3c) I also made the french dinner rolls recipe with this and a salad. Super yummy dinner! Thank you for sharing :)

    • megan replied: — October 4th, 2011 @ 5:23 pm

      These are my favorite types of comments – I’m so glad you liked the chili! :)

  9. 9

    Jen — October 4, 2011 @ 4:01 pm

    I made this last night for dinner…DELICIOUS!! Next I will be making your Turkey Chili. My absolute favorite!! Thanks for another great meal idea!

    • megan replied: — October 4th, 2011 @ 5:23 pm

      So glad you liked this Jen! :)

  10. 10

    Paula @ Dishing the Divine — October 5, 2011 @ 6:13 am

    This looks so perfect for these rainy fall days! Can’t wait to try it!

  11. 11

    Eliana — October 10, 2011 @ 3:19 pm

    Love this flavor combination. What’s not to love!

  12. 12

    Renae — October 17, 2011 @ 12:44 pm

    I introduced my boss to your blog. She made this chilie & said it was SOOOOOO good & it’s her husband’s new favorite. I can’t wait to try it.

    • megan replied: — October 18th, 2011 @ 8:41 pm

      Thanks for the comment Renae! I’m so glad your boss loved the chili! And thanks for pointing her towards my blog :)

  13. 13

    Jeanette — December 2, 2011 @ 7:48 am

    This chili recipe sounds so comforting – with it getting chilly out, would love to try this.

  14. 14

    Liddy — February 12, 2013 @ 7:00 pm

    Made this recipe tonight and LOVED it! As a matter of fact, my whole family loved it! This is definitely going in my favorites rotation!

    • megan replied: — February 15th, 2013 @ 6:10 am

      Oh, I’m so glad – we loved this recipe! Thanks for letting me know you enjoyed it :)

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