Tuesday, September 27, 2016

Recipe: Roasted Corn & White Bean Chicken Chili

Fall has come and there's a Presidential debate on television. It's only fitting that we eat something that feeds the body and soul while viewing the political discourse. For the past few years we've made a winter white chicken chili when the seasons changed, but looking for a little variation on a favorite I went to Pinterest and discovered the adorable blog Like Mother, Like Daughter. I took a cursory look and while it was similar to my original recipe there were enough differences to make it interesting.

It is fun to change things around sometimes.

I did make some adjustments to taste, and if you follow me on Instagram or Facebook you saw the little snippets from cooking. But enough about my attempts to woo you on social media. Let's get to the food.

Roasted Corn & White Bean Chicken Chili


  • 1 cup chopped onion
  • 1 tbs minced garlic
  • 4 cups shredded chicken 
  • 6 cups chicken broth
  • 2 cans white beans, drained and rinsed (I used canellini)
  • 7 oz can diced green chiles
  • 1/2 bag roasted corn rom Trader Joe's
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2  tsp coriander
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup sharp shredded cheese

  • Directions

  • I purchased two pre-roasted chickens from the market to begin. Friends, there is no shame in "cheating" when you cook. It doesn't matter if you're a parent or not, sometimes time is simply not on your side and if you can manage to make a delicious meal with canned or pre-cooked ingredients where is the harm? Nowhere I tell you. Nowhere. But you can also just purchase 4 uncooked chicken breasts and cook until they are done. It will yield the same amount as the pre-rosted chickens.

  • The breast meat provides a little more than four cups when shredded, but we like a substantial chili. Set it aside and sauté your onion and garlic for about 5 minutes with a little oil over medium heat, stirring occasionally. Be sure to watch you garlic. It may brown quickly and you do not want a bitter chili. Once your base looks well coated, the onions soft and translucent, add in your shredded chicken, chicken broth, white beans, green chiles, roasted corn, and spices. Allow them simmer for about 30 minutes. Remember that you can mash the white beans a bit during this time-but only a bit. Beans are a natural thickener due to their starch content and will give your chili a heavier, creamy quality.

  • I am not a fan of the scent or taste of coriander so I added less than indicated and was not so liberal with the cayenne. This did not take away from the expected smokiness of the chili, it just pulled away from the heat. This was done primarily due to the fact that one of my children doesn't care for too much spice and if anyone really wants to, they can add a few dashes to their individual bowls.

  • After your half-hour has passed add in your sour cream and cheese, then stir to combine. Simmer for another 10 minutes. Serve with your choice of toppings. I always recommend avocado because it tastes delicious and looks so pretty, but sour cream and a little extra cheese and crumbled tortilla chips add extra layers of deliciousness and crunch.

   Now you get to enjoy! It's like Autumn in a bowl, but a little healthier, which should make everyone feel pretty darn good. 

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