Chicken Chili with Black Beans and Corn

Well, if you watch the news at all, you’ve certainly heard of all the snow that has fallen throughout the Great Lakes area.  Unfortunately, we live right in the “snowbelt” not far from Lake Erie, and we’ve been pummeled with snow over the last several weeks.  In fact, last I checked a few hours ago, we had 18 inches of snow in our front yard.  This is after we got 18 inches last week that mostly melted before this storm hit.   Needless to say, I am very much over all of this snow!  So, when I was thinking of what to make for dinner on Sunday night to combat the cold and snow, this soup/chili was the perfect fit!  This was very delicious and will be made time and time again during what appears to be a miserably cold winter here.  In fact, this will replace what was my favorite chicken tortilla soup recipe.  YUM 🙂

Chicken Chili with Black Beans and Corn

Source:  Adapted from Elly Says Opa!

2 medium (about 12-14 oz. total) chicken breasts, cooked and shredded or cubed
1 Tbsp. olive oil
1/2 large onion, diced
4 cloves garlic, minced
1 (15 oz.) can fire-roasted diced or fire-roasted crushed tomatoes
2 Tbsp. Ancho chili powder
1 Tbsp. cumin
1 qt. low sodium chicken broth
1 can black beans, drained and rinsed
1/2 cup corn
your favorite garnishes (we used light sour cream and shredded cheddar cheese)

Heat the oil in a Dutch oven or stockpot over medium heat. Add the onion and cook until tender, then stir in the garlic. After about a minute, add the tomatoes, chili powder and cumin. Reduce the heat slightly and cook the mixture together for about 10 minutes, stirring occasionally.

(At this point, use an immersion blender to smooth out the soup if you don’t want chunks of tomato). Add the chicken broth to the pot, and season to taste with salt and pepper. Then and add the chicken and black beans. Cover and simmer for 30 minutes.

Add the corn and simmer, uncovered, just a few minutes until the corn is tender. Adjust seasonings if necessary.


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