Name: Chicken Chili
Prep time: 10 min
Cook time: 20 min
Ingredients: 2.5 cups shredded chicken; 2 cans great northern beans (rinsed and drained); 2-4 large jalapeño peppers (chopped); 1 large onion (chopped); 4 cloves garlic (chopped); 2 teaspoons ground cumin; 1 tablespoon chili powder; 1/2 teaspoon dried oregano; 3 cups chicken broth; 1 cup frozen corn kernels; 4 tablespoons cilantro (optional)

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5 from 1 vote

Chicken Chili

This snappy take on the creamy classic will become a regular in your kitchen. Lighter and full of flavor, it's a perfect fall dish for your family or a crowd

Servings people

Prep Time 10

Cook Time 20

Ingredients

2.5 cups shredded chicken
2 cans great northern beans rinsed and drained
2-4 large jalapeño peppers chopped
1 large onion chopped
4 cloves garlic chopped
2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon dried oregano
3 cups chicken broth
1 cup frozen corn kernels
4 tablespoons cilantro optional

Instructions

Grab your pretty peppers – these are from my kitchen garden
Place half of the beans in a blender or food processor with a half cup of the chicken broth
Blend the beans until smooth and liquidy
Heat the oil in a dutch oven or soup pot, add the onions & peppers and sauté until soft – about 5 minutes
Add the garlic and sauté for 30 seconds
Add the cumin, chili powder and oregano along with a pinch of salt & pepper. Sauté for a minute or so until the spices smell toasted
Add the blended beans to the pot
Add the chicken broth and bring to a boil. Reduce the heat and simmer for 20-30 minutes
Add the chicken and corn and cook for a couple of minutes until hot
Remove from the heat and squeeze in the lime juice. Taste and adjust the spices
Serve with a sprig of cilantro along with your favorite fixins. It tastes even better the next day.