Post by Kris on Dec 12, 2011 19:34:48 GMT -5
Ingredients
1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 can Rotel diced tomatoes with green chilies, undrained
2 cups chicken broth
2 cups shredded chicken
2 15 oz. cans whole corn kernels, drained
Salt and pepper to taste
Sour cream and cilantro, for garnish
Bread and butter
Directions
In a large Dutch oven or saucepan, heat the olive oil and saute the onions and garlic for 2-3 minutes.
Add the diced tomatoes with green chilies, 2 cups chicken broth PLUS 3-4 CUPS HOT WATER (depending on how thin/thick you want the chili).
Stir in the shredded chicken and the corn, drained.
Season with salt and pepper to taste. Add a dollop of sour cream and some chopped cilantro (optional) to each serving bowl.
Serve Corn Chicken Chili with bread and butter.
1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 can Rotel diced tomatoes with green chilies, undrained
2 cups chicken broth
2 cups shredded chicken
2 15 oz. cans whole corn kernels, drained
Salt and pepper to taste
Sour cream and cilantro, for garnish
Bread and butter
Directions
In a large Dutch oven or saucepan, heat the olive oil and saute the onions and garlic for 2-3 minutes.
Add the diced tomatoes with green chilies, 2 cups chicken broth PLUS 3-4 CUPS HOT WATER (depending on how thin/thick you want the chili).
Stir in the shredded chicken and the corn, drained.
Season with salt and pepper to taste. Add a dollop of sour cream and some chopped cilantro (optional) to each serving bowl.
Serve Corn Chicken Chili with bread and butter.
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