Wednesday, November 30, 2011

Chicken Corn Chili

Now that we can have corn, we tried this recipe which was suggested by a friend.  My kids loved the chili and it was perfect with some cornbread crumbled in it.

Chicken Corn Chili

1 T olive oil
1 small onion chopped
2 cloves garlic minced
1 jalapeno chopped
1 4-oz can diced green chiles
1 t cumin
2 cans chicken broth
2 cups shredded chicken
2 15-oz cans of white beans (one rinsed and drained, the other undrained)
1 cup frozen corn unthawed
salt and pepper to taste
cilantro to garnish

Head the olive oil in large pot and saute the onion.  Add garlic, jalapeno, green chiles, and cumin and cook for about 2 minutes.  Add  the chicken broth, chicken, and beans.  Bring to a boil, then reduce heat to medium low and simmer until thickened (about 15 minutes).  Mash the chili until about half of the beans are broken up.  Stir in corn and salt and pepper.  Add cilantro and serve with corn bread.

So quick and so easy for a winter dinner!

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