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