Chicken Corn Chili

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 Anaheim or jalapeno pepper, seeded and diced
1 red bell pepper, seeded and chopped
1 teaspoon ground cumin
3 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans (1 undrained, 1 drained and rinsed)
1 cup frozen corn
1/2 cup chopped fresh cilantro
1 cup shredded sharp cheddar cheese


Using a food processor or immersion blender, puree the can of undrained beans until creamy. Add some chicken broth if you need extra liquid for them to blend smoothly. Set aside.

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped peppers and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken, remaining can of beans (drained and rinsed), and bean puree. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Stir in the corn, cilantro and 1/2 cup cheese, heating until corn is hot and cheese is melted. Divide the chili among bowls and top with the remaining 1/2 cup cheese.

Serves 4.