Chicken & Corn Chili

  • Currently 4/5
Made this (more or less) 12/16/09.  Greg said, "It was OK."  Mads had to be coerced into each bite.  Isaiah was sick so he didn't eat.  I thought it was good.
1 onion, chopped
1 lb boneless, skinless chicken breasts
2 cups chicken broth
1 jalapeno, seeded and choped
1 /3/4 tsp cumin
1/2 tsp cayenne
3/4 tsp salt
1 can diced tomatoes w/ jalapenos
1 1/2 cups frozen corn, thawed
2 15 oz cans cannelini beans, drained and rinsed
2 Tbsp cornmeal
shredded Monterey Jack cheese
1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. 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, and 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 a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.
Dish   SoupCooking Method   Slow Cooker

Candace Trotter

Member since Nov 2009

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