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Chicken and Corn Chili Recipe

   
 

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     Chicken and Corn Chili

Category   Entrees - Maindishes
Sub Category   None

Ingredients
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 tsp. ground cumin
1/2 tsp. cayenne pepper
3/4 tsp. salt
1 can (14.5 oz.) diced tomatoes with jalapeños, drained
 
1 1/2 cups frozen corn, thawed
2 cans (15 oz. each) cannellini (or navy) beans, drained and rinsed
2 tbsp.stone-ground cornmeal
Shredded Monterey Jack cheese

Instructions
In a 5 to 6 quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeño, 1 1/2 tsp. of the cumin, 1/4 tsp. of the cayenne, and 1/4 tsp. of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 tsp. each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 tsp. salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.
Serving Suggestions
No-Knead Casserole Bread, Broccoli Slaw


Originally Submitted
10/19/2008





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