Chicken and Corn Chili

By khojnicki

Ingredients

• 1 tbsp EVOO
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 large jalapeno pepper, seeded and chopped
• 1 4 oz. can chopped green chilies, drained
• 1 tsp ground cumin
• 2 c low sodium chicken broth
• 2 15 oz. cans large white or pinto beans, 1 drained and rinsed, one undrained
• 1 c frozen corn, thawed
• 1/2 c chopped fresh cilantro
• 2 c shredded rotisserie chicken
• 1 c shredded monteray jack or white cheddar cheese
• Sour cream and cornbread for serving

Preparation

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 mins. Add the garlic, jalapeno, green chilies and cumin and cook, stirring until the cumin is toasted, about 2 mins. 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 mins.

Using a potato masher, mash the chili until about half of the beans are mashed. Stir in the corn, cilantro and 1/2 c cheese. Divide the chili into 4 bowls and garnish with sour cream, remaining cheese and cornbread.