CHICKEN CORN CHILI RECIPES

Name: Chicken-Corn Chili
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
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)

CHICKEN-CORN CHILI RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Chicken-Corn Chili Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

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)

Steps:

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 jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, 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 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Nutrition Facts : Calories 586, FatContent 26 grams, SaturatedFatContent 10 grams, CholesterolContent 151 milligrams, SodiumContent 857 milligrams, CarbohydrateContent 41 grams, FiberContent 10 grams, ProteinContent 49 grams

CHICKEN CHILI WITH BLACK BEANS AND CORN - MCCORMICK

Chicken Chili with Black Beans and Corn - McCormick image

Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.

Provided by McCormick

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 tbsp vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tbsp McCormick® Paprika
1 1/2 tsps McCormick® Oregano Leaves
1 tsp McCormick® Cumin, Ground
1 tsp McCormick® Garlic Powder
1/4 tsp McCormick® Red Pepper, Crushed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes , undrained
1 cup Kitchen Basics® Original Chicken Stock
1 cup frozen corn

Steps:

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Nutrition Facts : Calories 216 Calories

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