It’s hard for me to admit this but I have never had chicken chili until this past week. Growing up it was always what most would call Texas style. Meat with tomatoes, beans and cheese. Sometimes we even topped the chili off by layering frito chips at the bottom of the bowl. With that in mind, I knew this season I wanted to expand my tastebuds outside the norm and try something new. Chicken-Corn Chili is definitely something new and it was utterly divine. I have never been more impressed by a chili. Packed full of vegetables and a spicy yet sweet flavor, getting back into my post-baby body should be easier than expected. Of course, not if I eat more cornbread with it than I am supposed to!
I liked that it was hearty yet much lighter than meat chili and it had a freshness to it because of the corn and white beans. In 75% of my recipes that call for shredded chicken I tell you to use a rotisserie chicken but this is not the case for my chili recipe. There is something about the juicy moist flavor of the freshly pan-seared chunks of chicken creating a pad of sweet but savory juices. Those same juices get to stay put with the rest of the ingredients once the chicken exits the pot. If you are expecting meaty and hearty, then don’t. If you are expecting something rich, fresh, flavorful and a tad spicy, then you came to the right place.
A nice twist on the traditional beef version. Serve with toppings like: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
- 3 TBSP Devo Olive Oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 garlic cloves
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can green chiles
- 1 tsp cumin
- 2 cups chicken broth plus 1+ cup water (water based on whether you like it chucky or soupy)
- 2 cans white beans, drained
- 1 ½ lbs chicken tenders
- 1 cup shreeded montery jack cheese
- 1 cup frozen corn
- ½ cup chopped cilantro
- 2 tsp Salt and pepper each
- 1 tsp oregano
- 1 tsp sugar
- 1 tsp Cajun seasoning
- 1 tsp paprika
- Season the chicken tenders with 1 tsp salt and pepper each, paprika, sugar and oregano. Pan-sear the chicken tenders in 1 TBSP of olive oil in a large dutch oven or pot over medium to high heat until cooked. Remove the chicken and set aside.
- Saute the onions, bell peppers and garlic in 2 TBSP of olive oil until slightly tender (they will continue to cook throughout the process). Add in the green chiles. Mix in the flour and stir until your veggies and flour are all incorporated (note we are not doing the traditional roux here). Pour in the warm chicken stock and whisk continually until there are no lumps. Season with the remaining salt, pepper and cumin.
- Bring to a boil add in the frozen corn and beans.Simmer for 20-30 minutes. Before serving stir in the cilantro and top each individual bowl with shredded cheese.
i think chili is just about the perfect winter meal – and you always have leftovers!
I just want to grab the spoon from the first photo and dig in!!
I’ve never had chicken chili either..(we must both be living under a rock apparently, hahaha)….I’m a vegetarian, so I could totally use those fake chicken strips to cut up and make this!!
Hearty, perfect for chilly months:)
Happy weekend sweets!!!
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Looks delicious! Never had chicken chili either , but yours looks like the one we should try! 🙂
I have a chicken chili recipe that we like but yours has extra layers of flavor that make it even more tempting. I love fresh cilantro. My husband hates it! I solve that problem by just sprinkling it in my bowl.
Best,
Bonnie
i never had white beans before but i like the rest of the ingredients…we cant find this kind of dish over here, i dont think i’ve seen it anywhere..i believe this is very much to home style cooking dish..a very hearty soup !
Im all for ANY kind of chili! I’m actually making chicken chili this week. And corn is so awesome in there
This looks so wonderful. Love the bowl!
I love chicken chili. This one looks hearty and rich but healthy as well. I love the ease of this dish. It’s perfect for a weeknight meal.
I will make this and pair it with my whole-grain corn bread.
Oh boy, oh boy. Would it be overkill to have this with those scones below? Nah. They both look amazing!
Healthy and comforting, a one pot meal sounds perfect. Good tip on using the chicken tenders! Hope you and your new little one are doing well – have a wonderful weekend.
This is definately mouthwatering!! Will definately try this!! Yum Yum!!
this sounds yummy!! =) definitely going to have to try this! thnx for a great idea!
Gorgeous plating, and so true, this chili sounds like it’s packed with the flavour you expect in chili, but lighter! We don’t have white corn, or I’ve not seen it, but I love the little jewels in your chili. We’re eating healthier these days too, so I’ll put this on my list of things to try.
That is a lovely winter warmer as well as good weigh watcher meal.
Oh yes, it looks gooooood! I’d put cilantro, cheese, avocado, and sour cream and chips on the side. It’s a nice suggestion that we should use fresh chicken instead of rotisserie for this one. If you didn’t tell me, I might have used rotisserie (because I like the flavor). Take good care and have a wonderful weekend!
How delicious! This looks perfect for a cold night!
Pass me a bowl and let me dig in that bowl !
I don’t think I have ever had chicken chili before but it just looks so delicious. You always have the best recipes!!
Absolutely perfect for a snowy winter’s night…like tonight! This looks delicious, Jessica!
What a great idea. It sounds yummy! Thanks.
Simply delicious and tempting Chicken with Corn and Chili. Could you pass me some please 🙂 ?
Deepa
Hamaree Rasoi
I have had chicken chili but your version looks so good. Different from a lot of the other white chicken chili recipes.
It was cold today.. that I could’ve used this Chicken Corn Chili to warm me up. I certainly have all winter to give this a try :). Thanks for the recipe
A bowl bursting with delicious flavours – think I could enjoy this for breakfast, lunch and dinner.
🙂 Mandy
I am craving chilli since days and now after seeing this post I have to make it tonight. It looks so comforting and delicious!!!
UNA DELICIA EXQUISITA LUCE HERMOSA ,ABRAZOS HUGS,HUGS.
I love the standard Texas chili so much I have never desired to make any other. Until now. Your version looks delicious and I love the seasonings.
I wonder if my Mr. N would like this. He is a chili fanatic – beef and bean chili anyway. This however looks like a version that I would prefer over the beef and bean variety. Maybe we’ll have to do a taste test. 🙂
Chilli is not something I’ve really ever made, or even eaten, very often – it’s just not a typically New Zealand “thing”, but I really like this idea of a chicken & corn chilli. I’ve bookmarked this to try very soon.
Sue 🙂
Hey, This soup is looking so warm and Appetizing… ! As always its very well made post with beautiful pictures. I’ve bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!
This is really a nice twist on chili. I like it. A lighter version like his one is ideal.
As always, awesome.
Velva
How funny… I hadn’t had it either (I’ve had ground chicken- or I think ground turkey, but never shredded)… until this past Friday. I made Stephanie’s recipe (that she posted over a year ago!)… DELICIOUS.
Yours looks really good too!
mmmm, perfect for the weekends. Perfect for batch cooking too, freeze extra’s for another night!
I’ve never eaten chicken chili either. It sounds wonderful! (Especially with that cornbread.)
oh my! Even though it is really hot here, I really do think I can use this recipe! It’s so high in protein and healthy actually.
I love chicken chili and yours looks especially delicious and cozy for these cold evenings we are having.
OK…. Now this is exactly what I need right now…
Its cold and I am craving goodness, this chili will make me so so happy…
Beautiful…
What cute little bowls! And I bet that chili is delish!
Oh this looks so delicious! I think I will “borrow” your recipe very soon 🙂
I only recently tried chicken chili, loved it.. your recipe look great!! thanks
That darn Corn Bread problem! What to do; what to do? Nothing. Enjoy it. It’s only one meal; right? And, that chili is to die for… what a great recipe and so perfect for the solar oven… thanks. Come visit when you can.
Excellent twist on traditional chili and probably smidgen healthier too!
Looks terrific. Now if only my husband would let ME make the chili once in awhile! (He’s very protective of his chili – lol!)
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