Chicken Chili with Corn and Green Chilies

Soup season has arrived in the Northeast!

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Fall started on Saturday, and normally that means decently pleasant weather in the Northeast. Instead, we got a very wet and cool weekend. I ran errands today and I biked home in the rain because it was the fastest option — an activity I don’t think I’ll do again.

I’m hopeful for a few weeks of nice fall weather before we descend into winter, but the chill in the air has really accelerated my shift into soup mode. I first had a variation of this soup on a ski trip earlier this year, and it was the perfect warming and hearty end to a day on the mountain. It’s a great soup to lazily cook on a rainy day, but it also freezes well, which is great if you haven’t quite shifted into soup season yet.

Chicken Chili with Corn and Green Chilies

Adapted from The Cozy Cook

Serves 4-6

3 tablespoons butter

1 medium yellow onion, diced

1 medium green pepper, diced

1 large jalapeno pepper, diced

4 cloves garlic, diced

3 tablespoons flour

8 cups chicken broth

1 cup half and half

2 teaspoon chili powder

1 heavy pinch red pepper flakes

Few dashes Worcestershire sauce (if you don’t have, you can skip)

2 (4 oz.) cans mild green chilies

2 lbs boneless, skinless chicken breasts

1 (15.5 oz.) cans cannellini beans, drained

2 (15.25 oz.) cans whole kernel sweet corn, drained

To serve

Avocado, diced

Chips or warm tortillas

Shredded cheese

Hot sauce

Heat a large, heavy-bottom pot over medium-high heat. Melt the butter and add the onions, green pepper, jalapeño, and a pinch of salt and cook for 5 minutes. Add the garlic and cook for 1 minute.

Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.

Add the chili powder, red pepper flakes, a pinch of salt, Worcestershire sauce and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer.

Season each side of the chicken with salt/pepper. Add the chicken to the pot and let it simmer gently for 15-20 minutes, uncovered. About halfway through the chicken cooking, add the corn and beans.

Once the chicken is cooked through, remove it and shred it. Return to the pot and adjust for salt if needed.

Serve with avocado, chips, hot sauce, and shredded cheese.