Chicken Chili with Corn
Recipe by Nicole Thom-Arens
Serves 6 to 8
Every fall, I look forward to making chili. This version of white chicken chili is great to make at the end of September when fresh corn is still available. The smokey cumin combined with oregano and the green chilies create the flavor base for this classic. The corn adds additional texture and a cooling sweetness. I top mine with a small dollop of sour cream, a little jack cheese, and some avocado, and I sop up all the goodness with a cornmeal biscuit.
You can make this the day before and heat it on low in a crockpot the next day for an effortless lunch or supper. Because I’ve reserved the sour cream and cheese as toppings, this is also a great freezer meal.
You can make this the day before and heat it on low in a crockpot the next day for an effortless lunch or supper. Because I’ve reserved the sour cream and cheese as toppings, this is also a great freezer meal.
Ingredients:
1 to 1 1/2 chicken breasts, boneless and skinless1 large onion2 cloves garlic2 cans mild green chilies with juices (4.5 ounces)2 cans cannellini beans, drained and rinsed (13.4 ounces)1 package of frozen corn or fresh corn (3-4 stalks)1/4 to 1/2 teaspoon red pepper flake1 teaspoon ground oregano1 teaspoon ground cumin1/2 teaspoon chili powder6 cups chicken stock/brothKosher salt and black pepperOlive oil
ToppingsCrushed tortilla chipsAvocado Jalapeno Jack cheeseSour cream
Instructions:1. Preheat oven to 375 degrees. 2. Line a baking sheet with parchment paper. 3. Drizzle chicken breasts with olive oil and sprinkle with kosher salt and pepper. 4. Bake chicken breasts for 30 to 40 minutes until they reach an internal temperature of 160 degrees. 5. While the chicken is roasting, dice the onion and garlic. Set aside. 6. If using fresh corn, remove the kernels from the cob using a sharp knife. Set aside. 7. Drain and rinse the beans. Set aside. 8. Open the cans of green chilis.9. When the chicken is done, remove from the oven to cool. 10. Heat a large Dutch oven over medium heat with two tablespoons of olive oil. 11. When the pan and oil are hot, add the onions. Sprinkle with salt and add red pepper flake. 12. Cook the onions until they are tender and translucent. 13. While the onions are cooking, shred the chicken using two forks. 14. Add the garlic. Cook for one minute until fragrant. 15. Add the beans. 16. Add the oregano, cumin, chili powder, 1/2 teaspoon of kosher salt, and black pepper to taste. Cook for two to three minutes to toast the spices.17. Add the green chilis, shredded chicken, corn, and chicken broth. 18. Bring to a boil. 19. Reduce to a simmer. Let cook for 30 to 40 minutes until the beans are tender and the flavors have combined. (I let the chili simmer with the lid off so that the broth reduces a bit and creates a richer flavor.)20. Always taste chili and soup before serving. If it lacks a robust flavor, add a hearty pinch of salt. I’ve found a good pinch of salt at the end can really wake up a dish.
1 to 1 1/2 chicken breasts, boneless and skinless1 large onion2 cloves garlic2 cans mild green chilies with juices (4.5 ounces)2 cans cannellini beans, drained and rinsed (13.4 ounces)1 package of frozen corn or fresh corn (3-4 stalks)1/4 to 1/2 teaspoon red pepper flake1 teaspoon ground oregano1 teaspoon ground cumin1/2 teaspoon chili powder6 cups chicken stock/brothKosher salt and black pepperOlive oil
ToppingsCrushed tortilla chipsAvocado Jalapeno Jack cheeseSour cream
Instructions:1. Preheat oven to 375 degrees. 2. Line a baking sheet with parchment paper. 3. Drizzle chicken breasts with olive oil and sprinkle with kosher salt and pepper. 4. Bake chicken breasts for 30 to 40 minutes until they reach an internal temperature of 160 degrees. 5. While the chicken is roasting, dice the onion and garlic. Set aside. 6. If using fresh corn, remove the kernels from the cob using a sharp knife. Set aside. 7. Drain and rinse the beans. Set aside. 8. Open the cans of green chilis.9. When the chicken is done, remove from the oven to cool. 10. Heat a large Dutch oven over medium heat with two tablespoons of olive oil. 11. When the pan and oil are hot, add the onions. Sprinkle with salt and add red pepper flake. 12. Cook the onions until they are tender and translucent. 13. While the onions are cooking, shred the chicken using two forks. 14. Add the garlic. Cook for one minute until fragrant. 15. Add the beans. 16. Add the oregano, cumin, chili powder, 1/2 teaspoon of kosher salt, and black pepper to taste. Cook for two to three minutes to toast the spices.17. Add the green chilis, shredded chicken, corn, and chicken broth. 18. Bring to a boil. 19. Reduce to a simmer. Let cook for 30 to 40 minutes until the beans are tender and the flavors have combined. (I let the chili simmer with the lid off so that the broth reduces a bit and creates a richer flavor.)20. Always taste chili and soup before serving. If it lacks a robust flavor, add a hearty pinch of salt. I’ve found a good pinch of salt at the end can really wake up a dish.