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Cool Nights Chili With Chicken, Corn, and Chipotles

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“In 'Sunday Soup' by Betty Rosbottom”
1hr 55mins

Ingredients Nutrition


  1. Heat 4 tablespoons oil in a large, deep-sided pot (with a lid) set over med-high heat.
  2. When hot, add the chicken and saute until light golden, for 4-5 minutes.
  3. Remove chicken from pan and drain on paper towels.
  4. Add remaining 1 1/2 tablespoons oil to the pan; when the oil is very hot, add onions and cook, stirring, until lightly browned, for 3-4 minutes.
  5. Return sauteed chicken to the pan.
  6. Stir together the flour, chili powder, cumin, and 1 teaspoon salt in a small bowl; sprinkle the mixture over the onions and chicken, and cook, stirring 1 minute.
  7. Add in stock, tomatoes, and chipotles; bring mixture to a simmer.
  8. Decrease heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for 25-30 minutes.
  9. Add in corn and beans; cook for 10 minutes.
  10. Taste chili and season with salt, if needed.
  11. **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat uncovered, over medium heat).
  12. To serve--ladle chili into bowls; garnish each serving with a generous dollop of sour cream and a sprinkling of chopped cilantro.
  13. Serve each bowl with a lime wedge to squeeze over the chili before eating.

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