( I actually made this using turkey that was left over. I am always cautious about using magazine recipes. This one turned out soo good! And is definitely on my rotation now for using left over chicken or turkey. )
Chicken and Corn Chili
From Family Circle Feb 2011
Makes 8 servings, Prep 15 min, cook 16 Min
2 T olive oil
1 Large Onion (I used dried onions and onion powder)
1 green bell Pepper, cored and chopped ( I finely chopped mine)
1 t ground cumin(I added a bit more)
½ t ground coriander (I didn’t have any so I left this off)
½ t chili powder(this is not a lot of heat, very very mild.)
1 can (14.5 ounces) low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes, drained.(since I was crock potting I did not drain)
1 ¼ pounds boneless, skinless chicken breast, cut into bit size pieces.
1 box (10 ounces) frozen corn, thawed (if using canned, drain)
2 cans (15 ounces each) Cannellini (or white kidney beans) beans, drained and rinsed
¾ t salt
Shredded Cheddar cheese
1. Heat oil in large pot over medium heat, add onion and green pepper. Cook stirring, 5 min.Stir in spices, cook for 1 min.
2. Stir in chicken broth and tomatoes.Bring to a simmer. Add chicken. Cover and simmer over low heat for 10 minutes or until chicken is cooked through.
3. Stir in corn, beans and salt into pot. Heat through. Spoon into bowls and top with shredded cheese.
If you are using left over chicken and want to us a Crockpot...do step 1.Then add to a crockpot.Stir in chicken broth, tomatoes (I did not drain), chicken. Covered and put on low for about 30 min to an 1 hr. Then I stirred in the corn, beans and salt. Covered it and kept it on low for about 30 min. Then spooned into bowls with cheese on top and served with corn bread and crackers… so good.