MEXICAN STREET CORN CHICKEN CHILI RECIPE
We're combining the best elements of White Chicken Chili and classic Mexican Street Corn. This simple Chicken Chili Recipe is loaded the zesty flavor!
Provided by Sommer Collier
Categories Main Course Soup
Time 1h
Number Of Ingredients 18
Steps:
- Set a large 6-8 quart soup pot (or dutch oven) over medium heat. Add the oil and chopped onions. Saute the onions for 2-3 minutes, stirring. Then add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Saute another 2-3 minutes to soften.
- Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Bring to a boil. Then simmer for 20 minutes until the chicken is cooked through.
- Meanwhile, cut the corn off the cobs and set aside.
- Use tongs to remove the cooked chicken from the pot. Add the corn, to the pot and stir. Then chop or shred the chicken breasts, and place the meat back into the pot.
- Stir in the sour cream and shredded cheese. Stir rapidly as you sprinkle the cornstarch over the top of the chili. (Stirring fast helps reduce clumps.)
- Simmer for 3-5 minutes until the chili base thickens. Then turn off the heat and stir in the lime juice. Ladle into bowls and serve with your favorite garnishes.
Nutrition Facts : ServingSize 1.25 cups, Calories 380 kcal, Carbohydrate 26 g, Protein 27 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 97 mg, Sodium 755 mg, Fiber 3 g, Sugar 8 g
SPICY CORN AND CHICKEN CHILI
Quick, easy and delicious, this chili is perfect for a stress-free weeknight dinner. The corn adds a mildly sweet flavor to the spicy sauce. Add a can of pinto or kidney beans for extra nutrition. Lean ground turkey or beef may also be substituted for the chicken.
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- In a large soup pot or Dutch oven, heat oil over medium heat.
- Add onion and garlic and cook 5 minutes, stirring frequently until onions are translucent.
- Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.
- Add chicken. Stir to break up and brown for 3 minutes.
- Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.
Nutrition Facts : Calories 290 calories, Fat 11 grams, SaturatedFat 2.5 grams, Cholesterol 60 milligrams, Sodium 660 milligrams, Carbohydrate 33 grams, Protein 19 grams
SPICY CHICKEN CHILI
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
Nutrition Facts :
CHICKEN AND CORN CHILI
This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.
Provided by Sarah Jane
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 12h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
- About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
- Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g
SPICY WHITE CHILI WITH CHICKEN
Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.
Provided by tmelenick
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
- Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 54.3 g, Cholesterol 31.8 mg, Fat 7 g, Fiber 11 g, Protein 26.4 g, SaturatedFat 1.5 g, Sodium 559.1 mg, Sugar 2.9 g
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- In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently until the onion is translucent. Stir in the chili powder, oregano, cumin, and coriander. Season with cayenne, to taste, and cook for 1 minute, stirring constantly.
- Add the chicken. Stir to break up and brown for 3 minutes. Add the tomato sauce, water, salsa, and corn. Season with salt, to taste, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and the chili is thick. Stir in the cilantro and serve.
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