Cool Nights Chili With Chicken, Corn, And Chipotles

Name: Cool Nights Chili With Chicken, Corn, And Chipotles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided; 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes; 2 cups chopped onions; 1/4 cup all-purpose flour; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon salt (more if needed, to taste); 4 cups chicken stock; 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped; 3 canned chipotle peppers in adobo sauce, coarsely chopped; 3 1/2 - 4 cups fresh corn kernels (or frozen corn kernels, thawed); 2 (19 ounce) cans dark kidney beans, rinsed and drained; Garnish; 1/2 cup sour cream; 2 tablespoons chopped cilantro; 1 large lime, cut into 6 wedges

Servings: persons

5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
2 cups chopped onions
1/4 cup all-purpose flour
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt (more if needed, to taste)
4 cups chicken stock
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
3 canned chipotle peppers in adobo sauce, coarsely chopped
3 1/2 - 4 cups fresh corn kernels (or frozen corn kernels, thawed)
2 (19 ounce) cans dark kidney beans, rinsed and drained
Garnish
1/2 cup sour cream
2 tablespoons chopped cilantro
1 large lime, cut into 6 wedges

1
Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat.
2
When hot, add the chicken and saute until light golden, for 4-5 minutes.
3
Remove chicken from pan and drain on paper towels.
4
Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes.
5
Return sauteed chicken to the pan.
6
Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute.
7
Add in stock, tomatoes, and chipotles; bring mixture to a simmer.
8
Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes.
9
Add in corn and beans; cook for 10 minutes.
10
Taste chili and season with salt, if needed.
11
**Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat).
12
To serve--ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro.
13
Serve each bowl with a lime wedge to squeeze over the chili before eating.

1182

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided, 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes, 2 cups chopped onions, 1/4 cup all-purpose flour, and more.

Yes, Cool Nights Chili With Chicken, Corn, And Chipotles 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.

That's it — enjoy your meal!