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
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