It’s football season around here…even though it’s still triple digit degrees…so, to fake myself out, I made some football chili that isn’t really hot. In fact, it’s kind of summery. See what I did there? Best of both worlds, y’all.
Here you go.
WHAT YOU’LL NEED
2 tbsp olive oil
1 qt chicken broth
2 chopped red potatoes
2 large onions, chopped
3 tbsp minced garlic
1 tbsp ground cumin
3 cups of corn
1 can of chopped chiles
2 cups of raw chicken
1 cup heavy cream
2 cups shredded cheese
chives and/or jalapeños, chopped
WHAT YOU’LL DO
In a large dutch oven, heat the oil over high heat.Add the onions and stir over medium-low heat until soft. Stir in the garlic, 3 cups of water and the cumin and cook over low heat for 5 minutes or so. Add 1 qt chicken broth and 2 chopped red potatoes.. Simmer until tender, about 10 minutes. Add 3 cups of corn (I cut it straight off the cob, but I guess you can used canned corn if you want)1 can of chipped chiles and 2 cups chopped raw chicken. Simmer for about 10 minutes. Stir in 1 cup heavy cream and 2 cups of cheese. Top with chives and/or jalapeños.
Enjoy.
Yummo. THis sounds great, but I have one question: Could I replace the heavy cream with greek yogurt? Or would that not work?