This Corn Chicken Chili is a hearty blend of shredded rotisserie chicken, tender potatoes and corn simmered in a spiced broth with a touch of creaminess. Summertime doesn’t stop a cozy bowl of chili!
SERVING SIZE: 4-6
In a large pot over medium heat, add a drizzle of oil and sauté the diced red onion for 2–3 minutes until slightly softened.
Add in the drained corn, taco seasoning packet, garlic powder, chili powder, and coriander. Toast the spices for 1 minute to bring out the flavor.
Add in the green chiles and sauté for another 2-3 minutes.
Pour in the chicken broth. Add in the diced potatoes. Bring to a boil, then reduce heat to low-medium for about 10–12 minutes, or until the potatoes are fork-tender.
Mix in the shredded rotisserie chicken, chopped spinach and cream cheese.
Let it cook for 2–3 more minutes, until the spinach wilts and the chicken is warmed through. The broth should be nice and creamy!
Ladle into bowls and serve with diced avocado, shredded cheese, chopped green onion, and chips.
Summertime Corn Chicken Chili
Ingredients
- 2 cups rotisserie chicken shredded
- 1 cup red onion diced
- 1 can yellow corn drained and rinsed
- 1 can diced green chiles
- 4 cups chicken broth
- 4 cups baby gold potatoes diced
- 2 large handfuls of spinach chopped
- 2.5 tbsp cream cheese
- 1 large avocado
- handful of shredded cheese to taste
- handful of green onion diced
- 1 packet taco seasoning
- garlic powder to taste
- chili powder to taste
- coriander to taste
Instructions
- In a large pot over medium heat, add a drizzle of oil and sauté the diced red onion for 2–3 minutes until slightly softened.
- Add in the drained corn, taco seasoning packet, garlic powder, chili powder, and coriander. Toast the spices for 1 minute to bring out the flavor.
- Add in the green chiles and sauté for another 2-3 minutes.
- Pour in the chicken broth. Add in the diced potatoes. Bring to a boil, then reduce heat to low-medium for about 10–12 minutes, or until the potatoes are fork-tender.
- Mix in the shredded rotisserie chicken, chopped spinach and cream cheese. Let it cook for 2–3 more minutes, until the spinach wilts and the chicken is warmed through. The broth should be nice and creamy!
- Ladle into bowls and serve with diced avocado, shredded cheese, chopped green onion, and chips.
