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Fiery Hot Chicken Chili


INGREDIENTS
  1. 2 tablespoons LAND O LAKES® Butter
    1 (20-ounce) package boneless skinless chicken breasts, cut into 1/2-inch cubes
    1 medium (1/2 cup) onion, chopped
    1 teaspoon ground cumin
    1 teaspoon lemon pepper
    1 teaspoon dried oregano leaves
    1/2 teaspoon garlic salt
  2. 2 (14.5-ounce) cans chicken broth
    2 (15-ounce) cans pinto beans with jalape├▒os*
    2 (11-ounce) cans white shoepeg corn
    1 to 2 teaspoons chipotle chiles in adobo sauce, chopped
    2 bay leaves
    2 tablespoons lime juice
    2 tablespoons sugar
    1/4 cup chopped fresh cilantro
DIRECTIONS
  1. Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink (6 to 8 minutes).
  2. Add chicken broth, pinto beans, shoepeg corn, chipotle chiles and bay leaves. Continue cooking until mixture comes to a boil (8 to 10 minutes). Reduce heat to low; cook, uncovered, 30 minutes.
  3. Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.
  4. To serve, top each serving with chopped red pepper and lime wedges, if desired.
  5. Makes 8 servings
  6. Recipe by Land O Lakes, Inc

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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