Cool Nights Chili With Chicken, Corn, and Chipotles

(from heritageacademy’s recipe box)

Source: In 'Sunday Soup' by Betty Rosbottom (from RecipeThing user saymyname)

Serves 6 people

Categories: Chicken, Chili, Main Dish

Ingredients

  • 5 1/2 tablespoons vegetable oil or 5 1/2 tablespoons canola oil, divided
  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 cups chopped onions
  • 1/4 cup all-purpose flour
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt (more if needed, to taste)
  • 4 cups chicken stock
  • 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
  • 3 canned chipotle peppers in adobo sauce, coarsely chopped
  • 3 1/2-4 cups fresh corn kernels (or frozen corn kernels, thawed)
  • 2 (19 ounce) cans dark kidney beans, rinsed and drained
  • Garnish
  • * 1/2 cup sour cream
  • * 2 tablespoons chopped cilantro
  • * 1 large lime, cut into 6 wedges

Directions

  1. Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat.

  2. When hot, add the chicken and saute until light golden, for 4-5 minutes.

  3. Remove chicken from pan and drain on paper towels.

  4. Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes.

  5. Return sauteed chicken to the pan.

  6. Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute.

  7. Add in stock, tomatoes, and chipotles; bring mixture to a simmer.

  8. Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes.

  9. Add in corn and beans; cook for 10 minutes.

  10. Taste chili and season with salt, if needed.

  11. **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat).

  12. To serve—ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro.

  13. Serve each bowl with a lime wedge to squeeze over the chili before eating.

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