Creamy Corn Chili Con Chicken Carne

Say that 5x fast.

Why is my timing so bad that I can defrost a bag of cubed cooked chicken to make a chicken chili and I don't have the traditional salsa verde used to flavor it.

Defrosted chicken only waits a day or two the most and this is day two, and I wanted to make a spicy but green style chili without making a trip to the store. Not because I am lazy but because I have a touch of stomach flu and I just wanted a dump and go chili.

I do have a jar of recaito and roasted hatch chilies, but it really cries out for something sour (yes, like a tomatillo). After way too much time Googling, I finally gave up on a sub for the salsa verde and decided to just drop in some pickled jalapenos and lime juice.

I do not have small white beans so I grabbed a can of black-eyed peas, a can of creamed corn, chopped onions and garlic, chopped green chilies, chicken broth, cumin and New Mexico green chili powder.

Turned out with all the little this and thats' I added made this the best chicken chili we have ever had.



* 1 pound chicken meat, leftover or rotisserie
* 1 large onion, chopped
* 3 cloves garlic, chopped
* 1/4 cup Goya recaito
* 1 quart chicken stock
* 2 cans (15.5 ounces each) beans, small and white
* 1 teaspoon ground cumin
* 1 teaspoon New Mexico Hatch chili powder
* 1 teaspoon poultry seasonings
* 1 teaspoon Mexican oregano
* 2 tablespoons minced pickled jalapenos
* 1 small can green chilies, chopped
* 5 dashes Emeril's Green pepper hot sauce
* 1 can creamed corn
* 1/4 teaspoon black pepper
* Tortilla chips (optional)

1. Saute onion and garlic in 1 teaspoon canola oil
2. Add recaito and spices and bloom for 2 minutes, stirring constantly.
3. Add chicken stock, jalapenos, canned chilies, creamed corn, beans and salt & pepper to taste.
Simmer on a low bubble for 1 hour, stirring every 10 minutes.
4. Add chicken and heat through. Taste for seasonings and add more hot sauce if desired.

Serve with grated cheddar cheese, sour cream, and tortilla chips.






















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