Chicken Corn Chili

This creamy chicken corn chili gets it's creaminess from pureed corn - no dairy here! Loaded with veggies and protein, it is the perfect meal to warm you up.

Course Main Course, Soup

Prep Time 20

Cook Time 30

Servings people

Author Sara

Ingredients

2 tbsp avocado or extra-virgin olive oil
1 medium anaheim chili, seeded and chopped
½ red onion, chopped
4 stalks celery, chopped
1 large red pepper, chopped
2 large leeks (white part only), chopped
2 garlic cloves, minced
2 tbsp dried oregano
2 tbsp chili powder
1 tbsp ground cumin
1 tsp. ground coriander
1 tsp. salt more to taste
2 tbsp. corn starch or arrowroot powder see notes
2 tbsp raw honey
4 cups chicken broth
½ cup water
4 cups frozen corn, thawed and divided
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1-1.5 lb cooked and shredded chicken

Instructions

In large stock pot over medium heat, add the olive oil, chili, onion, celery, peppers, leeks, and garlic. Cook until veggies begin to soften, about 10 minutes.
Reduce heat to low. Add spices, corn starch or arrowroot powder, and honey, and cook for an additional 2 minutes. Add broth and bring to a simmer.
Meanwhile, puree ½ cup water with 1 ½ cups of the corn. Add this to the other ingredients in the stock pot.
Add the beans, chicken, and remaining corn. Bring to a simmer and simmer for at least 30 minutes. Chili will thicken as it's simmering.
You can continue to simmer, or serve after a minimum of 30 minutes at a low simmer.
Garnish with avocado, cilantro, cheese, or sour cream (I like dairy-free, plain yogurt).
Enjoy!

Notes

Corn starch or arrowroot powder should be used to help thicken the base of the chili. You can omit this all together, but you'll have more of a soup than a chili, but delicious none the less. If not gluten-free, you could also use regular flour (I recommend whole wheat to keep it less processed).