Friday Night Lights Chicken + Corn Chili

September 18, 2012

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.


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


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.


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1 Comment

  • Reply Ami September 20, 2012 at 8:34 am

    Yummo. THis sounds great, but I have one question: Could I replace the heavy cream with greek yogurt? Or would that not work?

  • Leave a Reply to Ami Cancel Reply