Chicken & Corn Chili

Posted on by Jennie
Type: Soups
Author: Jennie
Difficulty: Easy

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8-10


  • 2 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 large red onion, diced
  • 6 cup chicken broth
  • 2 cans cannellini beans
  • 2 cans diced green chiles
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon kosher salt
  • 1 bag frozen corn
  • 1 rotisserie chicken
  • 1 avocado, diced
  • tortilla chips, for serving


  1. Dice your onion and garlic.
  2. Add olive oil to a Dutch oven, then add garlic and let it sauté for 2-3 minutes.
  3. Add onion and let sauté for 5 more minutes.
  4. Add your chicken broth and bring to a simmer. Meanwhile, drain your beans, then add to the simmering broth. Add chiles, spices, and corn.
  5. Meanwhile, shred chicken off the bones then add to soup. Bring to a boil and let simmer about 20 minutes.
  6. Serve hot with avocado and tortilla chips.




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