Chicken And Corn Chili From Mccormick Recipes

CHICKEN-CORN CHILI

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.

SOUTH OF THE BORDER CHICKEN CHILI

Steps:

• Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
• Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.

CHICKEN AND CORN CHILI

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.

CHICKEN AND CORN CHILI FROM MCCORMICK®

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.

BLACK BEAN AND CORN CHICKEN CHILI

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.
• Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
• Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
• Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.