Chicken Corn Chili

Chicken Chili with Poblano and Corn

There are few dinners as satisfying as a warm and spicy chili on a cool fall night. This white chili consists of ground chicken, just-a-touch-of-heat poblanos and crunchy corn thickened with mashed cannellini beans. Topping off the bowl with a generous helping of Cotija cheese really takes you south of the border, but any Farmer’s cheese or shredded cheddar will be delicious as well.

Chicken Chili with Poblano and Corn

Start to finish: 25 minutes
Hands on time: 20 minutes

2 tablespoons vegetable oil
1 onion, diced
2 poblano chiles, seeded and diced
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon salt plus more if needed
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
Pinch cayenne
Pinch clove
Freshly ground black pepper
1 lb ground chicken
2 cups chicken broth plus more if necessary
1 can (15 oz) cannellini beans, drained and rinsed
2 ears corn, kernels cut from cob or about 1 cup/120 ml frozen
1/2 cup sour cream, plus more if desired
1/2 cup Cotija or Farmer’s cheese, crumbled
2 tablespoons minced cilantro

Heat a large skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion and poblano chili and sauté them for about 2 minutes or until they begin to soften. Add the garlic, ground spices and chicken, breaking it up as it cooks for about 2 minutes or until the chicken is no longer pink. Add the chicken broth and cannellini beans and mash the beans with the back of a fork to thicken it. Reduce the heat to low and simmer the chili for about 5 minutes. If the pan gets dry add more broth or water. Add the corn and stir in the sour cream. Taste and add more salt, pepper or chili powder if it needs it.

Ladle the chili into shallow heated bowls and top it with the Cotija cheese and minced cilantro.

Extra Hungry? One word…salty corn chips. Whether you crumble them in the bowl or use them as a spoon to scoop the chili like salsa, it’s so good.

In the glass: If you’re feeling red, try a bottle of light and dry Joseph Drouhin Beaujolais-Villages or, for the white lovers, a Chablis from the same producer would do just as well. Then, there’s always your favorite beer if you long for.

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.
Click here to print this recipe

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

3 comments

  1. I would love to make this recipe, but since my iPad does not allow me to copy-and-paste I won’t be able to do so. Please consider providing PDFs of all your recipes. Thank you.

    1. Hi Judi – Thank you for your interest. Are you looking to print the recipes? There should be a link to do so at the bottom of each post.

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