Chicken And Corn Chili Recipes

MEXICAN STREET CORN CHICKEN CHILI RECIPE

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.

CHICKEN AND CORN CHILI

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.

CHICKEN-CORN CHILI

Steps:

• 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 jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

CHICKEN AND CORN CHILI

Steps:

• Combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 teaspoons cumin, 1/4 teaspoon cayenne and 1/4 teaspoon salt in slow cooker bowl. Cover and cook for 4 hours on high or 6 hours on low.
• Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili.
• Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit 5 minutes to soften the cornmeal. Sprinkle with Monterey Jack cheese and serve.

CHUNKY CHICKEN AND CORN CHILI

Steps:

• In a large nonstick Dutch oven,heat oil over medium heat and add onions and garlic,stirring frequently,until the onions begin to soften,about 5 minutes.
• Stir in the chili powder,oregano,cumin,coriander,cinnamon,pepper and salt and cook,stirring constantly,for 30 seconds.
• Add the chicken,stirring to coat throughly.
• Add the tomato sauce,bring to a boil over medium-high heat,reduce to a simmer,cover and cook until the chicken is cooked through -- about 5 minutes.
• Stir in kidney beans and corn and cook,uncovered,until the kidney beans and corn are heated through,about 3 minutes longer.
• Serve in bowls topped with sour cream if desired.

GREEN CHILE, CHICKEN, AND CORN SOUP

Steps:

• Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
• Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
• Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
• Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
• Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.

CHICKEN CORN CHILI

Steps:

• In large pan, combine oil onion, bell pepper, and jalapeno. Stir often over high heat until onions are limp, 3-4 minutes.
• Add cumin, corn, green chiles, milk, and beans.
• Bring to a boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes.
• Stir in chicken. Season with salt and pepper.
• Stir in cheese and serve immediately.

SLOW COOKER CHICKEN AND CORN CHILI

Steps:

• Place chicken and salsa into the slow cooker. Season to taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting.
• Shred the chicken with 2 forks. Return the meat to the slow cooker and stir in the corn and the beans. Cook until heated thru.
• Serve with a dollop of sour cream.