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Chicken & Corn Chili

Chicken & Corn Chili

by 8 people

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Makes: 10 servings

Prep: 10 mins

Cook: 1 hr 15 mins

Ingredients
  • 2 tablespoons vegetable oil
  • 1 quart chicken broth
  • 2 chopped red potatoes
  • 2 large onions, chopped
  • 3 tablespoons minced garlic
  • 1/3 cup ancho chile powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • Coarse salt and pepper
  • 1 teaspoon cayenne
  • 3 cups corn
  • 1 can chopped chiles
  • 1 1/2 cups chopped raw chicken
  • 2 cans (15 oz. each) red kidney beans, drained
  • Sour cream, grated cheddar, pickled jalapeno chiles and sliced scallions for topping
Directions
  1. In a large dutch oven, heat the oil over high heat. Add chicken broth, potatoes and onions and Simmer until tender, 10 minutes. stir in the garlic and 3 cups water, scraping the pan. Stir in the chile powder, cumin, oregano, 1 tbsp. coarse salt, 1 1/2 tsp. pepper, cayenne, corn, chiles and raw chicken; simmer for 10 minutes. Stir in 1 cup heavy cream and 2 cups shredded jack cheese; cook over low heat for 5 minutes. Cook, stirring, for 40 minutes. Top with oyster crackers and chives.
  2. skim the fat from the surface. stir in the beans and cook for 5 minutes. serve with the toppings.