To warm you up this season, try this chicken chili that’s packed with Mexican flavors and spices.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:Serves 8
Category:Soups
Ingredients
Scale
2 pounds boneless, skinless chicken breasts and thighs
4 cups chicken broth, low-sodium preferred
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic (optional)
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 cup corn kernels (frozen, fresh, or canned, drained)
1 (15-ounce) can navy or cannellini beans, drained
1 (4-ounce) can diced chiles, drained
1 cup sour cream, for garnish
1 lime, cut into wedges, for garnish
Sprigs of fresh cilantro, for garnish
Instructions
In a 6-quart heavy-bottom stockpot, combine the chicken, broth, onion, celery, and garlic (if using) over medium heat. Bring to a boil, then reduce the heat and simmer for 20 minutes. Remove the
chicken from the pot and shred, placing the meat in a medium bowl. Sprinkle the chicken with cumin, salt, coriander, and oregano and toss well, then return the chicken and spices to the stockpot. Simmer for 20 minutes. Add the corn, beans, and chiles and simmer for
10 minutes. Taste and adjust the seasoning as necessary.
Serve in individual bowls garnished with sour cream, lime wedges, and cilantro.
