Spicy Chicken Chili Stew Recipe

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Iain Bagwell/Photolibrary/Getty Images
  • 37 mins
  • Prep: 12 mins,
  • Cook: 25 mins
  • Yield: 4 servings.

This chicken chili is especially nice on a cold fall or winter evening, but could certainly be enjoyed at any time of the year. Serve the stew with freshly baked cornbread and a simple salad for a delicious and easy family meal.

The stew is made with cubed boneless chicken breasts or tenderloin, which cook quickly.

What You'll Need

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 4 large garlic cloves, minced
  • 1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
  • 1 large jalapeno pepper, seeded, finely chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 cans (14.5 ounces each) diced tomatoes in juice
  • 2 cans Great Northern beans (16 oz each) drained and rinsed well
  • 3 tablespoons fresh lime juice
  • 2 cups frozen corn kernels, thawed, or use fresh
  • Salt and freshly ground pepper to taste
  • 1/2 cup sour cream, for serving
  • 1/4 cup finely chopped red onion, for garnish
  • 2 tablespoons chopped cilantro, for ganish

How to Make It

  1. Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans.
  2. Reduce heat and simmer for about 5 minutes; add lime juice and stir in the corn kernels.
  3. Season with salt and pepper, to taste.
  4. Cook, stirring occasionally, for 5 to 10 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.
  1. Serve with cornmeal and a salad for a hearty fall or winter meal.

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