Chicken Corn Chili… The original recipe comes from Food Network magazine Oct. 2011. I tweaked it though!
For the Chicken …
You can “Cheat” and skin and shred a whole already cooked rotisserie chicken or I took a whole thawed chicken and poached it in a large pot of water with salt, spicy pepper and a generous shaking of dried cilantro. If I had not been lazy and entire quartered onion would have gone in as well. Once the chicken is cooked through, peel and throw away the skin and shred the entire chicken and set aside.
I made this for Mom's chili cook off at work and it was loved!! to the point that it was gone quick and several people have requested the recipe. Loved the tweaks I did and do be careful chopping the Serrano, wash your hands thoroughly before rubbing your eyes and such!!! You all know the deal :D
Chicken Corn Chili:
2 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 Serrano chili, minced
1 (4oz) can chopped green chilies (I did not drain my can)
A generous shake of cumin (recipe calls for 1 tsp but I just started shaking until I was happy lol)
3 cans of low-sodium chicken broth
4 15 oz cans white beans or pinto beans (2 undrained, 2 drained and rinsed)
2 cups frozen corn (recipe said thawed I just threw it in frozen and it was fine)
1 8 oz bar of pepper jack cheese, grated
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped Serrano chili, green chilies and cumin and cook, stirring, until the cumin is toasted about 2 minutes. Stir in the chicken broth, chicken and beans (including the undrained liquid). Bring to a boil, then reduce the heat to medium low and simmer. Stirring occasionally until thickened, about 15 minutes.
Stir in the cheese and corn. Cook about 15 minutes until creamy and hot.
Serve with yummy corn bread and top with sour cream and chopped green onions if you want :)