This meal is from the Costco Meal Plan #2.
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
- 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 (use GF if needed)
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.
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.
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!)
I apologize, that should say 1 can of tomato sauce. Not paste!
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.
This doesn’t say how long to cook it for.