Hearty Chicken and Corn Chili

DSC_5938November is America’s traditional month for turkey consumption. So what better food to serve your family than our hearty tummy-warming, chicken chili! (also adaptable with turkey meat of course)

Hearty Chicken and Corn Chili

• 1-2 lbs. boneless, skinless chicken breasts (about 2) or thighs (4-6), cooked and shredded

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• 1 large onion, chopped
• 3 c. chicken broth
• 1 c. chopped Anaheim (or other mild) peppers, fresh, canned or frozen
• 1 jalapeño chili, chopped, fresh or frozen
• 2 cans (14.5 oz.) diced tomatoes (or equivalent fresh)

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• 2 c. frozen or fresh corn kernels
• 1 garlic clove, minced
• 2-1/2 tsp. chili powder
• 2 tsp. cumin
• ½ tsp. cayenne, or to taste
• 3-1/2 c. (2-3 12 oz cans) cooked white and/or red chili seasoned beans

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Toppings:
Tortilla chips
Sour cream
Cilantro (minced)

In large pan, sauté the onion and chilis until soft. Add all other ingredients to the pan, except for the toppings. Simmer for approximately 30 minutes, stirring occasionally. Add salt and pepper to satisfy your taste. Stir well and dish up. Before serving, add a handful of tortilla chips, top with a dollop of sour cream and a sprinkle of fresh minced cilantro for a colorful presentation.

 

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