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Chicken Chili

Lisa Douglas - CrazyAdventuresinParenting.com
This variation on a typical chili is light and spicy, but not too hot.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Entree
Servings 10

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cups chopped onion *optional
  • 4 large garlic cloves minced (or 2 tsps garlic minced)
  • 1 pkg taco seasoning
  • 1 pound skinless boneless chicken breasts or chicken tenderloins washed and cubed
  • 12 oz chicken broth
  • 1 large jalapeño pepper seeded, finely chopped (or 7-8 pre-sliced jalapeños from jar)
  • 1/2 teaspoon ground coriander **
  • 1/2 teaspoon ground cumin **
  • 1/2 teaspoon chili powder **
  • 2 cans 14.5 ounces each diced tomatoes in juice
  • 2 cans Great Northern beans 16 oz drained and rinsed well
  • 1 can pinto beans
  • juice of 1 lime
  • 2 cups frozen corn kernels thawed, or fresh
  • salt and freshly ground pepper to taste **
  • 1/2 cup sour cream
  • 1/4 cup finely chopped red onion *optional
  • 2 tablespoons chopped cilantro **
  • 2 bags rice as a side or to serve over
  • tortilla chips

**can be left out since you use a package of taco seasoning

(I listed the onions optional, as we're trying to avoid onions, as it bothers our tummies.)

Instructions
 

  • Heat olive oil in a large nonstick saucepan over medium-high heat.
  • When oil is very hot, add onion(if you're using it) and garlic; saute until onion begins to brown (if not using it, just wait about a minute or so).
  • Add cubed chicken and brown on all sides.
  • Begin water in saucepan to boil for rice, add rice when boiling until finished.
  • Add chopped jalapeño, seasonings, crushed tomatoes, broth and beans.
  • Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels.
  • Cook chicken chili, stirring occasionally, until rice is ready.
  • Serve with sour cream, chopped red onion (optional) and chopped cilantro over or paired next to rice, topped with tortilla chips.