Chicken Corn Chili Recipe

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Ingredients:

Serving

soup

Directions:

Tablespoon extra-virgin olive oil
Small onion, chopped
Cloves garlic, minced
Large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
-ounce can chopped green chiles, drained
Teaspoon ground cumin
Cups low-sodium chicken broth
Cups shredded rotisserie chicken
-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
Cup frozen corn, thawed
/2 cup chopped fresh cilantro
Cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)
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 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 minutes.
Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
Per serving: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg; Carbohydrate 41 g; Fiber 10 g; Protein 49 g
Photograph by Antonis Achilleos

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.