Chicken Corn Chili
feeds 20-25
5 tbsp olive oil
5 small onions, chopped
10 cloves garlic, minced
5 large jalapeno (minced, seeds removed)
5 7oz cans of chopped green chilis, drained
5 tsp ground cumin
8 lbs boneless chicken thighs, cut into bite sized pieces (roughly 30)
10 cups chicken broth
10 15oz cans of large white beads or pinto beans (5 drained and rinsed; 5 undrained)
5 cans chipolte white corn, drained
2.5 cups of cilantro
5 cups shredded cheddar or Monterrey Jack cheese
1. heat oil in larg pot over medium heat. Add onion and cook stirring until slightly soft, about 3 minutes. Add chicken and saute until chicken begins to brown slightly. Add garlic, jalapeno, green chilies and cumin. Cook, stiring until cumin is toasted about 2 minutes.
2. stir in chicken broth and beans. Bring to boil, then reduce heat to medium low and simmer, stirring occasionally, until thickened about 15 minutes.
3. Using a potato masher, mash the chili until about half of htebeans are broken up. Stirn in corn, cilantro and half of the cheese.
4. serve in bowl, topped with cheese and serve with cornbread or tortilla chips.
From the Kitchen of Sandi Rebecek
What we learned: This is an amazing delicious stew that was very popular.
