Chicken-Corn Chili Recipe

Name: Chicken-Corn Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 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)

Servings: persons

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)

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

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Chicken-Corn Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Corn Chili

How did you like this recipe?

Frequently Asked Questions