Chicken and Corn Chili

Chicken and Corn Chili

This is one of our family favorites for fall.  Perfect for chilly fall evenings and bitter cold winters.  I serve this with either corn bread or tortilla chips (corn bread recipe to follow).  Enjoy!

 

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeño chile, seeded and chopped
1-3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2 cups frozen corn, thawed
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese

 

1.  In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper,

jalapeño, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon
of the salt.
2.  Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3.  Remove the chicken to a cutting board and allow to cool slightly.
4.  Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon
each of the cumin and cayenne, and the tomatoes, corn and beans.
5.  Gently mash some of the beans against the side of the bowl to thicken the chili.
6.  Stir in the cornmeal and the remaining 1/2 teaspoon salt.
7.  Let sit a few minutes to soften the cornmeal.
8.  Serve sprinkled with a little of the Monterey Jack cheese.