Chicken Corn Chili
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/01/13/chicken-corn-chili/