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    Corn Chicken Chili

    Source of Recipe


    List of Ingredients

    1 Tbsp olive oil
    1 small onion, finely chopped
    2 garlic cloves, crushed
    1 can Rotel diced tomatoes with green chilies, undrained
    2 cups chicken broth
    2 cups shredded chicken
    2 15 oz. cans whole corn kernels, drained
    Salt and pepper to taste
    Sour cream and cilantro, for garnish
    Bread and butter


    In a large Dutch oven or saucepan, heat the olive oil and sauté the onions and garlic for 2-3 minutes.

    Add the diced tomatoes with green chilies, 2 cups chicken broth PLUS 3-4 CUPS HOT WATER (depending on how thin/thick you want the chili).

    Stir in the shredded chicken and the corn, drained.

    Season with salt and pepper to taste. Add a dollop of sour cream and some chopped cilantro (optional) to each serving bowl.

    Serve Corn Chicken Chili with bread and butter.




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