Alyssa and I love when friends and family share their healthy recipe ideas with us. It means we are potentially rubbing off on them. 😉
My husband Lou has a few friends who are really good cooks. Recently his friend Kevin, the creator of our Stuffed Pepper Soup, sent me this idea for White Chicken Corn Chili. After doing a 30 day vegan challenge, I really don’t eat much meat anymore. However, it doesn’t mean I don’t eat it at all, and wanted to give this chili a try!
According to Lou, this is 100% boyfriend/husband approved. I’m not going to lie either, it’s really good. So ladies, if you’re trying to get your significant other to eat healthy, and he’s refusing kale or anything made with quinoa, start slow and make this chili! Or just make it for yourself 🙂
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
- 1 4 -ounce can chopped green chilies, drained
- 1 teaspoon ground cumin
- Sea salt and pepper
- 2 cups low-sodium chicken or vegetable broth
- 2-3 cups shredded rotisserie chicken (I got mine from Whole Foods)
- 2 15-ounce cans cannelloni beans, rinsed and drained
- 1 cup of corn
- 1/2 cup chopped fresh cilantro
- Avocado Slices
- 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.
- Add a couple dashed of sea salt and pepper.
- Stir in the chicken/veggie broth, shredded chicken and 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 and cilantro.
- Divide the chili among bowls and top with sliced avocado.
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Just made this for me and my boyfriend. We loved it!
That’s great!