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Corn Chicken Chili
Posted By Erin, The $5 Dinner Mom On December 12, 2011 @ 5:30 pm In chicken,Dairy Free,GFCFSF,Gluten Free,Recipes,Soup | 10 Comments
Here’s another warm and cozy chili for you to enjoy this winter. A spin on my Chicken Posole .
Corn Chicken Chili
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 25 minutes
- 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
- 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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 Chicken Posole: http://www.5dollardinners.com/2009/10/chicken-posole.html
 shredded chicken: http://www.5dollardinners.com/2009/08/how-to-cook-a-whole-chicken.html
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