CHICKEN CHILI

Fiery Hot Chicken Chili

Spicy chili recipe made with both jalapeno and chipotle chile peppers make this main dish very, very hot and spicy

8 (1 1/4-cup)

servings

15 min

Prep Time

1 hr

Total Time

Ingredients

Chili

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 (14-ounce) cans chicken broth

2 (15-ounce) cans pinto beans with jalapenos

2 (11-ounce) cans white shoepeg corn

1 to 2 teaspoons chipotle chile peppers in adobo sauce, chopped

2 bay leaves

2 tablespoons lime juice

2 tablespoons sugar

1/4 cup chopped fresh cilantro

Garnish

Finely chopped red bell pepper, if desired

Fresh lime wedges, if desired

How To Make

Melt butter in large saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt. Cook over medium heat 6-8 minutes or until chicken is no longer pink; add chicken broth, pinto beans, shoepeg corn, chipotle chiles and bay leaves. Continue cooking 8-10 minutes or until mixture comes to a boil. Reduce heat to low; cook, uncovered, 30 minutes.

Remove bay leaves just before serving; stir in lime juice, sugar and cilantro.

Top each serving with chopped red pepper and lime wedges, if desired.