Cool Nights Chili With Chicken, Corn, And Chipotles Recipe

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.

No additional tips available.

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

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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.

Cool Nights Chili With Chicken, Corn, And Chipotles

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