Chicken chili is a great hearty meal, and it’s good for you. It’s considered a thicker kind of chicken soup, and it offers a variety of spices, and also offers a really nice, tangy texture to this and some creamy tastes that you’ll enjoy no matter what. The best part: this takes less than an hour to make, so if you’re worried about whether or not you’re going to get the dinner right, you’re in luck, for this makes it easy, and totally good for those interested in this as well.
INGREDIENTS
1 tbsp. extra-virgin olive oil
1/4 c. shredded Monterey Jack
5 c. low-sodium chicken broth
1 1/2 c. frozen corn
1 tsp. ground cumin
3 boneless skinless chicken breasts, cut into thirds
1 jalapeño, seeded and minced
Kosher salt
1 tsp. dried oregano
2 (15 oz.) cans white beans, drained and rinsed
1 small yellow onion, diced
2 (4.5 oz.) cans green chilies
1/2 c. sour cream
Freshly ground black pepper
Freshly chopped cilantro, for garnish
1/4 c. crushed tortilla chips
2 cloves garlic, minced
Steps
Get a pot and with medium heat, put the oil there. Add in the jalapeno and the onion for about five minu8tes until it softens up. Then, put the oregano, garlic, and the cumin and cook it until it smells. Add in the broth, chicken, and the chilis, season it, then let it simmer for about 10-12 minutes or until the chicken is cooked.
Shred the chicken on a plate with a couple forks. Put it back in the pot, add in the corn and white beans, then cook it for about 10 minutes, and then mash about a quarter f the beans during this. Once cooked, turn the heat off, and put the sour cream in there, stirring this.
Put the chili in the bowls and garnish with cheese, cilantro, and also serve with chips!
Nutritional facts:
Serving size: 1 bowl
Calories: 373 Protein: 29g Carbs: 39g Fiber: 12g Sugar: 6g Fat: 11g Saturated fat: 4g Sodium: 624 mg.
Tips
How can I make the recipe a bit creamier?
While this is already really creamy and tastes great, some of us like how rich it is. A little more sour cream can do the trick but folding in about half a cup more cheese into it before you serve is another simple way to really boost the creaminess of this.
Do I have to use frozen corn?
You don’t have to. Frozen corn is just super convenient, and as a fun winter meal, a lot of times corn isn’t in season. If you want to buy it, great, but this just makes it simpler, you save money since you don’t have to buy out-of-season veggies, and also, it’s great to make the dish easy. You can always use regular corn, but that’s the beauty of this.
Is there a way to make this vegetarian?
Course! Just add a different protein such as another bean or even some chickpeas instead of the chicken for this to make it simpler for you to do.
How long can I keep this for?
You can usually keep the leftovers in the fridge for up to about 5 days. If you want to keep this as a freezer meal, it can be stored for about 3 months, you just have to reheat it before you have this to make sure that it has peak freshness as well. Otherwise, it’s pretty easy to make as a nightly meal.
