Fire roasted hatch chili season is upon us! Better believe I’m going to put those tasty seasonal morsels to good use. The original version of this chili came from my sister, and I’m sure she got it from someone who got it from someplace…I’ve tweaked it a bit, but wish i could give credit where credit is due.
1 lb Boneless skinless chicken breast, cubed
1 large onion, diced
3 cloves of garlic, minced
the kernels cut from 2 cobs of corn about 1 cup.
1 Tbs olive oil
2 cans white beans, drained and rinsed
2 1/2 cups chicken broth
1 heaping cup of diced fire roasted hatch chilis or 2 cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 to 1/2 tsp cayenne (depending on how spicy you like it)
1 cup sour cream
1/2 cup whipping cream
1) In a dutch oven or large pot heat the oil over medium heat. Add the chicken and cook until no longer pink, When the chicken is cooked remove it from the pot with a slotted spoon and set aside.
2) Add the onions to the hot oil, cook until tender then add the garlic , corn, chilies and all the spices…sauté for a minute. Add the broth and chicken to the veggies, cook for about 10 minutes or more, letting the flavors blend. Stir in the sour cream and heavy cream. Bring the temperature back up to a simmer, cook on low for a minute. ENJOY!