Chicken And Corn Chili From Mccormick Recipes

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CHICKEN-CORN CHILI



Chicken-Corn Chili image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
  • Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

CHICKEN AND CORN CHILI



Chicken and Corn Chili image

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Provided by Sarah Jane

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 12h15m

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Steps:

  • Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
  • About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
  • Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g

CHICKEN AND CORN CHILI FROM MCCORMICK®



Chicken and Corn Chili from McCormick® image

Ready in less than 30 minutes, this gluten-free one-skillet dish is the perfect family dinner for busy weeknights.

Provided by McCormick Spice

Categories     McCormick®

Yield 6

Number Of Ingredients 6

1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (1 ounce) package McCormick® Gluten-Free Chili Seasoning Mix
1 (14.5 ounce) can diced tomatoes, undrained
1 (16 ounce) can pinto beans, rinsed and drained (or substitute kidney beans)
1 (11 ounce) can whole kernel corn, drained

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
  • Stir in Seasoning Mix, tomatoes, beans and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 26.1 g, Cholesterol 43.9 mg, Fat 4.6 g, Fiber 5 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 757.8 mg, Sugar 3.4 g

CHICKEN AND CORN CHILI FROM MCCORMICK®



Chicken and Corn Chili from McCormick® image

Ready in less than 30 minutes, this gluten-free one-skillet dish is the perfect family dinner for busy weeknights.

Provided by McCormick Spice

Categories     McCormick®

Yield 6

Number Of Ingredients 6

1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (1 ounce) package McCormick® Gluten-Free Chili Seasoning Mix
1 (14.5 ounce) can diced tomatoes, undrained
1 (16 ounce) can pinto beans, rinsed and drained (or substitute kidney beans)
1 (11 ounce) can whole kernel corn, drained

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
  • Stir in Seasoning Mix, tomatoes, beans and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 26.1 g, Cholesterol 43.9 mg, Fat 4.6 g, Fiber 5 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 757.8 mg, Sugar 3.4 g

CHICKEN AND CORN CHILI FROM MCCORMICK®



Chicken and Corn Chili from McCormick® image

Ready in less than 30 minutes, this gluten-free one-skillet dish is the perfect family dinner for busy weeknights.

Provided by McCormick Spice

Categories     McCormick®

Yield 6

Number Of Ingredients 6

1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (1 ounce) package McCormick® Gluten-Free Chili Seasoning Mix
1 (14.5 ounce) can diced tomatoes, undrained
1 (16 ounce) can pinto beans, rinsed and drained (or substitute kidney beans)
1 (11 ounce) can whole kernel corn, drained

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
  • Stir in Seasoning Mix, tomatoes, beans and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 26.1 g, Cholesterol 43.9 mg, Fat 4.6 g, Fiber 5 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 757.8 mg, Sugar 3.4 g

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