Chicken-Corn Chili

Name: Chicken-Corn Chili
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat); 1 4 -ounce can chopped green chiles, drained; 1 teaspoon ground cumin; 2 cups low-sodium chicken broth; 2 cups shredded rotisserie chicken; 2 15 -ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed); 1 cup frozen corn, thawed; 1/2 cup chopped fresh cilantro; 1 cup shredded monterey jack or white cheddar cheese; Sour cream and cornbread, for serving (optional)

13 ingredients

11 steps

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4 -ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15 -ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Directions

1

Heat the olive oil in a large pot over medium heat.
2

Add the onion and cook, stirring, until slightly soft, about 3 minutes.
3

Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes.
4

Stir in the chicken broth, 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 1/2 cup cheese.
8

Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno.
9

Serve with sour cream and cornbread, if desired.
10

Per serving: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg; Carbohydrate 41 g; Fiber 10 g; Protein 49 g
11

Photograph by Antonis Achilleos