Here’s another warm and cozy chili for you to enjoy this winter. A spin on my Chicken Posole.
Enjoy!
Corn Chicken Chili
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 25 minutes
Ingredients
- 1 Tbsp olive oil ($.10)
- 1 small onion, finely chopped ($.20)
- 2 garlic cloves, crushed ($.05)
- 1 can Rotel diced tomatoes with green chilies, undrained ($.19)
- 2 cups chicken broth (homemade or store bought) (free if homemade!)
- 2 cups shredded chicken ($2)
- 2 15 oz. cans whole corn kernels, drained ($1)
- Salt and pepper to taste
- Sour cream and cilantro, for garnish ($.55)
- Bread and butter ($.50)
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 with green chilies, 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, drained.
- 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.
Cost $4.59
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I’m from Central PA where Chicken corn soup is a staple. My grandfather was a corn farmer when I was growing up, so we ate it quite often.
Thanks for the linky.
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.
I made this not too long ago. It was like a soup than a chili, but it was still good.
*more like a soup.
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