Chicken and Corn Chili Recipe

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Most Helpful Positive Review

Jan 10, 2004

The first person to taste this chili asked for the recipe! I did make the following changes and additions...3 chicken breasts instead of 4, 1 can of diced green chilis, 2 teaspoons fresh garlic instead of the garlic powder, 16 ounce can of diced tomatoes, and 2 teaspoons sugar to cut the acidity of the tomatoes. OTHERWISE, this was a great recipe and will be added to my winter repertoire! Thanks.

—Paula

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Most Helpful Critical Review

Jul 08, 2011

this would be a better dip than chili.

—MURBECK

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637 Ratings

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Nov 13, 2007

This recipe has become a staple in my house. I find that simply throwing it all in together in one step turns out just as good. I cook on low for 8 hours, and then just stir. The chicken just falls apart. I add some cayenne for a kick. Very yummy.

—kcdavis

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Jan 10, 2004

So yummy! I used black beans, as others had done and I used frozen corn because I just can't stand canned corn. I took the chili and made chicken enchiladas with it, it was wonderful! You can eat this as a chili or use the meat for tacos, enchiladas, taco salad, etc. You are only limited by your imagination! Thanks for a great recipe!

—Diana

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Jan 15, 2008

Unlike everyone else, I followed the recipe precisely, and it was still delicious and so, saved to the "recipe box." I baked the chicken the previous night and so it marinated all day in the fridge with the salsa and spices. I may try adding black beans the next time. Yes, there will defintely be a next time!

—lesley

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Jan 12, 2006

This is a great recipe! I wasn't sure if I was supposed to drain the juice from the corn or the beans, so I reserved it to see how soupy it would be. I ended up not adding the juice, so it would be heartier. We put the chili in tortillas, added sour cream & shredded cheese, and ate them like burritos. Had chips on the side as well. I used kidney beans, black beans, and regular corn. I also added a can of chopped tomatoes with green chiles. This recipe would be great for a group of people. (I used a 5 qt crock) We had a lot left over with 3 people eating, so I am going to try to freeze my leftovers.

—12JENNAYS

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Feb 02, 2008

Like others, I added a can of green chiles and used black beans (personal preference). For sake of time, I used a can of white chicken breast in water...tasted great, wouldn't have known the difference. Served with cheese, sour cream and avocado. Leftovers will be tacos. Thanks!

—Jharmon40

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Nov 04, 2007

Oh so yummy!! I always stray from the original recipe some. I used frozen chicken breasts and cubed them after it cooked for a while. I added a can of diced tomatoes chili style, medium salsa, black beans, pinto beans, kidney beans, diced green chilies, mexicorn and white chicken chili seasoning. I also used a little chicken broth so it wouldn't dry out. It was excellent! Served with tortilla chips, sour cream and shredded cheese! Can't wait for lunch leftovers :-) Thanks for sharing.

—KBTAYLOR

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Nutrition

Calories
188 kcal
9%

Carbohydrates
22.6 g
7%

Cholesterol
41 mg
14%

Fat
2.3 g
4%

Fiber
5.1 g
20%

Protein
20.4 g
41%

Sodium
1012 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Corn Chili

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 188
Calories from Fat: 21

% Daily Value *
Total Fat 2.3g 4 %
Saturated Fat 0.6g 3 %
Cholesterol 41mg 14 %
Sodium 1012mg 40 %
** Potassium 467mg 13 %
Total Carbohydrates 22.6g 7 %
Dietary Fiber 5.1g 20 %
Protein 20.4g 41 %
Sugars 5.3g
Vitamin A 7 %
Vitamin C 5 %
Calcium 7 %
Iron 19 %
** Thiamin 11 %
** Niacin 65 %
** Vitamin B6 24 %
** Magnesium 14 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.