Chicken and Corn Chili

Our family has tried transitioning from beef to more chicken and turkey products recently. Being the chili lover that I am, however, I needed to come up with a recipe that still gave me the great flavor that regular chili does, without the Red Meat.  And so the idea of Chicken Chili was born! I found this great recipe and it was a big hit throughout the family.  In fact, It will be making an appearance on out table tonight!

 

Chicken and Corn Chili

·         1 tablespoon olive oil

·         2 cups chopped onion

·         4 large garlic cloves, minced

·         1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed

·         1 large jalapeno pepper, seeded, finely chopped

·         1 teaspoon ground coriander

·         2 teaspoons ground cumin

·         2 cans (14.5 ounces each) diced tomatoes in juice

·         2 cans Great Northern beans (16 oz) drained and rinsed well

·         juice of 1 lime

·         2 cups frozen corn kernels, thawed, or fresh

·         salt and freshly ground pepper to taste

·         1/2 cup sour cream

·         1/4 cup finely chopped red onion

·         2 tablespoons chopped cilantro

Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.

Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.

Enjoy!*Jasmine