Use this corn chip recipe to make a batch of salt-lightly seasoned tortilla chips that may be baked or fried.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 jalapeno pepper, seeded and chopped (Optional)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (15.5 ounce) cans Great Northern beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup corn kernels
- 1 (7 ounce) can diced green chiles
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 4 cooked chicken breast halves, cubed
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
- Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 11 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 559 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I used skin on, bone-in chicken thighs, pressure cooked them using broth and a seranno pepper. Then threw other ingredients in slow cooker. Very tasty chili. Will make again! Thank you.
So good and easy to make A wonderful meal my family loves. Great to put in a thermos too. Yummy flavors.
Simple chili with really good flavors! Only change I made was using frozen corn.
Made this last night. I omitted the jalapeño and the cilantro. My husband doesn’t like cilantro. It was still delicious. Still pretty spicy even without the jalapeño. Will definitely make it again!
Love this comfort dish and it freezes and reheats well. ALWAYS DOUBLE THE RECIPE AND ADD MORE CHICKEN. Instead of 2 pounds with double recipe, do 3. Substitute ground turkey or chicken and I used canned jalapeño to taste. Adding sour cream dollop with shredded cheese when serving, and I toss the cilantro directly in the trash because it tastes like soap. I like a large white kidney bean or other large white beans, plus the garbanzos as in the recipe. Truly an appealing cold weather dish.
Super delicious, full of flavor. I used the jalapeño and chili’s , but I garnish with sour cream, avocados, and additional cilantro. So yummy!
I love this recipe. I add curry powder too- not sure why -but it adds great flavor.
I omitted the jalapeño and cut down the cumin just a little for my family sake but this was a hit! Served with hint of lime tortilla chips and a little sprinkled cheese, yum!
I thought the recipe was easy to make. I modified the recipe by using sautéed firm tofu instead of chicken and subbed with vegetable broth. When I make the recipe again, I believe I will try soy curls, Better Than Bouillon No Chicken Base for making the broth, and use a 3rd can of white beans instead of chickpeas. I thought the flavor was very good.
Mmmm
needs more spice.
Made this for work, had numerous people ask for the recipe. I made it in the crockpot, and didn’t add the corn starch.
I added more cumin and a little cayenne pepper. Also used rotisserie chicken, which added a nice flavor!
Definitely make this again! We added 2 cans of diced jalepenos as well as a few dashes of crushed red to spice it up a bit more. This makes our “favorites” list.
Excellent rainy night meal. I did not have corn, so I added polenta which worked out fine. I also did not have cilantro or fresh jalapenos which is too bad. I tried to make up for the lost flavor by adding a whiff of chipotle powder, a pinch of cinnamon, a pinch of ground cloves which turned out fine. I served it on a bed of brown rice with fresh avocado slices on the side. Squeezed fresh lime on to just before serving. Despite all the ingredients I did not have, it turned out nicely. I have tried other white chili recipes and they are too bland (only one onion, one clove of garlic) and lacking in a nice subtle undertone and texture.
I enjoyed this, I didn’t use as much jalapeno as stated, I didn’t want it too spicy. I did mash up about 1/2 cup of beans to thicken it up. Very easy to make.
I’m making it again for a dinner party. I think I will sub fresh chilli peppers for the canned but other than that, awesome!!
This was great! Made a few changes: 1) halved the recipe 2) cooked the chicken, onion, garlic together 3) added some ancho Chile powder 4) skipped the corn starch and didn’t drain the beans. The lime and cilantro are key! After reading other reviews, I decided to use plain Greek yogurt to cool and thicken the chili. It was perfect! And super healthy!
Loved this recipe and will definitely make again.
I made this and thought it turned out a bit bland and watery. I added some tortilla chips and sour cream and it was better as a chicken tortilla soup.
The men in my house LOVED this chili. I ALSO loved it. I will be making this again and again and again! Thanks for sending in this recipe!