Cilantro Cumin Chicken Chili (Monday Meals)

I live in Manhattan so I 100% do not live in a food desert. However, I often have a hard time finding the ingredients I need. On the one hand, it’s good for me to have to think on my feet. But I would also like to have a little more diversity in what I make.
The original recipe asked for things I couldn’t find but it ended up being delicious all the same. The below makes four servings at 592 calories per serving according to My Fitness Pal. The original recipe asked for a slow cooker but I honestly think you could just prepare this on the stove in a big pot and be done with it.

1 tbs olive oil
1 1/4 – 1 1/2 lbs boneless skinless chicken thighs, cut in to 1/2 inch cubes
1 medium onion, chopped
1 clove garlic, minced
1 tbs ground cumin
2 tsp dried oregano leaves
2 tsp dried cilantro
1/4 tsp cayenne pepper
salt and pepper to taste
1 16oz can cannellini beans, rinsed and drained
2 7oz cans white Shoepeg corn
1 14.5oz can low sodium chicken broth
1 cup salsa

Optional toppings
shredded Monterey jack cheese
sour cream
hot sauce

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 3 minutes, stirring frequently, until slightly brown. Add the onions and garlic, stirring frequently for another 3 minutes or until the chicken is brown and the onions are translucent. At this point, I transferred the chicken+ to the slow cooker but I really think that if I had started in a big pot I could have continued that way.

Stir in the corn, salsa, cumin, oregano, cayenne and broth. Add the salt and pepper to taste. Cover and cook on low for 6 to 7 hours. Stir in the beans, cover and cook on low for another 30 minutes. Ladle in to bowls and top each with sour cream and cheese – if that’s your thing. My husband always goes with hot sauce. My kids just eat the chicken and call it a day.



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