Corn Chicken Chili

Here’s another warm and cozy chili for you to enjoy this winter. A spin on my Chicken Posole.

Enjoy!

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Corn Chicken Chili

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 25 minutes

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, finely chopped, or about 1 cup chopped onion
  • 2 garlic cloves, crushed
  • 1 can  diced tomatoes
  • 2 cups chicken broth
  • 2 cups shredded chicken
  • 3-4 cups frozen whole corn kernels, or 2 15 oz. cans corn
  • Salt and pepper to taste
  • Sour cream and cilantro, for garnish
  • Rolls

Directions

  • In a large Dutch oven or saucepan, heat the olive oil and saute the onions and garlic for 2-3 minutes. Add the diced tomatoes, 2 cups chicken broth PLUS 3-4 CUPS HOT WATER (depending on how thin/thick you want the chili). Stir in the shredded chicken and the corn.
  • Season with salt and pepper to taste. Add a dollop of sour cream and some chopped cilantro (optional) to each serving bowl.
  • Prepare bread and butter.
  • Serve Corn Chicken Chili with bread and butter.

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Comments

  1. says

    I love adding corn to my chili. It creates a nice balance between sweet and hot. I’m linking up my Baked chicken Parmesan. I save money by repurposing leftover spaghetti sauce and using homemade croutons.

  2. Tabitha says

    If you prefer a thicker consistency rather than a ‘soupy’ one, here’s what I did:
    Do not add the 3-4 cups of water. Eliminate that all together.
    Add 1’can tomato paste and 1/2 cup BBQ sauce. (BBQ sauce makes chili SO much better!)

  3. Faith says

    How would you make this for 5.00? Not sure but I think the ingredients would cost me more than 5.00. I could be wrong though.

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