White Chicken Corn Chili Recipes
This is a spicy, smoky and hearty pot of chili. It's the kind of chili you need after a long day skiing - or hibernating. To create a rich and thick sauce, simmer aromatics, chili powder and cocoa powder with a small quantity of tomato sauce and a big quantity of ground beef. Use meat with ample fat (at least 20 percent), because it deepens the flavor of those aromatics. If you like the meat in your chili to be so soft it nearly crumbles, simmer your batch longer; if you prefer your chili without beans, just leave them out. Just don't forget the toppings.
Recipe From cooking.nytimes.com
Provided by Ali Slagle
Categories dinner, weeknight, soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
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Nov 16, 2016 1 teaspoon ground cumin 2 cups low-sodium chicken broth 2 cups shredded rotisserie chicken 2 15-ounce cans large white beans …
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Nov 16, 2016 1 teaspoon ground cumin 2 cups low-sodium chicken broth 2 cups shredded rotisserie chicken 2 15-ounce cans large white beans …
5/5 (49)
Author Food Network Kitchen
Servings 4
Difficulty Easy
- 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.
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Category Main Course
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5/5 (120)
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Category Main Course, Side Dish
- Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) . Add pureed beans, whole beans and corn to the soup pot.
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Category Dinner, Lunch, Soup
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Total Time 45 mins
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