Chicken-Corn Chili

Chicken-Corn Chili | Recipe courtesy of Food Network Kitchen

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)
4 ounces chopped Hatch green chiles, in freezer at Trader Joes
1 teaspoon ground cumin
2 cups low-sodium chicken broth, homemade is best!
2 cups shredded rotisserie chicken or cooked ground turkey
2 15 -ounce cans white beans or pinto beans drained and rinsed
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro

Directions

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. 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 and cilantro. Divide the chili among bowls and top with the sliced jalapeno.

Total Time: 40 min
Prep: 20 min
Cook: 20 min
Yield:4 servings