Warm up with spicy chicken corn chili
There’s nothing better after a day of hitting the slopes than sitting in front of the chalet’s fireplace with a crock of hearty, spicy chili. Warm your soul and stomach with this easy and light version of apres ski chili. Made with shredded chicken and tender corn instead of beef, this healthy take on traditional chili has a bright tomato-and-lime-flavored base that’s seasoned with warm spices and rounded out with creamy pinto beans. Top it with shredded cheddar, cilantro and scallions for a refreshing take on the classic cold weather meal. CHICKEN CORN CHILI 1 T. canola oil
1 large yellow onion, cut into
medium dice
1 jalapeno, seeded and
minced
1 A t. minced garlic
2 t. salt
1 t. fresh ground black
pepper 1 T. ground cumin
1 T. ground chili powder
1 t. ground coriander
1 t. dried oregano
Pinch cayenne pepper
3 T. fresh lime juice, divided 1 (16 oz.) jar mild tomato
salsa
1 t. low sodium chicken stock 2 breasts from a storebought rotisserie chicken, shredded
2 c. frozen corn
1 (15 oz.) can pinto beans, drained and rinsed D c. minced cilantro, plus more for garnish
Sour cream, sliced scallions
and shredded cheddar cheese for garnish
In a large soup pot, heat the canola oil over medium heat. Add the onions and sweat until tender, about 8 minutes. Sprinkle in the minced jalapeno, garlic and all the dried spices; stir to combine and toast the spices for 30 seconds.
Pour in 2 tablespoons lime juice, salsa and chicken stock; bring to a simmer. Stir in the shredded chicken, frozen corn and pinto beans, then bring to a simmer for 10 minutes, stirring occasionally. Finish the soup with the minced cilantro, the last tablespoon of lime juice, and more salt if desired. Serve the chili with a dollop of sour cream, sliced scallions and shredded cheddar cheese.