Spicy Corn and Chicken Chili
From chefboriqua 15 years ago
- 30 minutes to make
- Serves 4
found this recipe at whole foods. Add a can of pinto or kidney beans for extra nutrition. Lean ground turkey or beef may also be substituted for the chicken.
Ingredients
- 1 tablespoon extra virgin olive oil shopping list
- 1 large onion, coarsely chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 1/2 to 2 tablespoons chili powder shopping list
- 2 teaspoons oregano shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon ground coriander shopping list
- cayenne powder to taste shopping list
- 1 pound ground chicken breast shopping list
- 1 (15-ounce) can tomato sauce shopping list
- 1/2 cup mild or medium salsa shopping list
- 1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels shopping list
- salt to taste shopping list
- 1/3 cup chopped cilantro shopping list
How to make it
- In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.
- Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- lanacountry Macon, GA
- bakermanrooster Wichita, KS
- chefboriqua Paterson, NJ
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The Rating
Reviewed by 2 people-
great chili and all the wonderful flavor thanks Chef.
momo_55grandma
in Mountianview loved it
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WONDERFUL tecipe Chef..added to FFF
(FABULOUS FRUGAL FOODIES) 55555! :)
lanacountry
in Macon loved it
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