FIERY HOT CHICKEN CHILI

By alexi57

Both jalapeno and chipotle chile peppers in this chili recipe make this main dish very,very hot and spicy.

Ingredients

• Chili Ingredients:
• 2 tablespoons LAND O LAKES® Butter
• 1 (20-ounce) package boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium (1/2 cup) onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon lemon pepper
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon garlic salt
• 2 (14-ounce) cans chicken broth
• 2 (15-ounce) cans pinto beans with jalapeños*
• 2 (11-ounce) cans white shoepeg corn**
• 1 to 2 teaspoons chipotle chile peppers in adobo sauce, chopped
• 2 bay leaves
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 1/4 cup chopped fresh cilantro
• Garnish Ingredients:
• Finely chopped red bell pepper, if desired
• Fresh lime wedges, if desired

Details

Servings 8
Adapted from landolakes.com

Preparation

Step 1

Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink (6 to 8 minutes). Add chicken broth, pinto beans, shoepeg corn, chipotle chiles and bay leaves. Continue cooking until mixture comes to a boil (8 to 10 minutes). Reduce heat to low; cook, uncovered, 30 minutes.

Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.

To serve, top each serving with chopped red pepper and lime wedges, if desired.