Chicken & Corn Chili

As for a lot of people, we're always looking for recipes that will be delicious, healthy, but also don't cost a lot of money to make.  I always joke with Ryan that if I were to become  millionaire I would shop every day and make the most impressive dishes, filled with fresh fish and amazing, organic produce.  I would live at Whole Foods.  But alas, we are now a one-income household with a baby, so we need to try to save when we can on food.  This is a recipe that meets all the previous criteria, and it's easy to make to boot!

Ingredients for Chicken & Corn Chili:

1 pound ground chicken (you could substitute any kind of chicken, if you use another type, just chop into small pieces and follow the recipe that same)
1 large onion (yellow or white)
1 can fire-roasted diced tomatoes
4 cups chicken broth
2 cups frozen corn
2 tablespoons chili powder
1 tablespoon ground coriander seed
1 minced jalapeno
Salt and pepper to taste
2 tablespoons of olive oil
Juice of 2 limes

Browning the ground chicken

Cooked onions and jalapeno

Start by heating a large dutch oven or whatever pot you use to make soup to medium-high heat and add the oil.  When pot is hot, add the chicken and season with 1 tablespoon of the chilli powder and salt and pepper.  Cook the chicken until browned and cooked through, about 10 minutes.  Remove the chicken with a slotted spoon.  Turn the heat down to medium and add the chopped onion and jalapeno, season with remaining chili powder, coriander, salt, and pepper.  Add more oil if needed.  Stir to combine and reduce heat to medium-low.  Let vegetables cook until completely softened, for about 20 minutes.  Turn heat back to medium and add the tomatoes.  Bring to a slow boil and add the chicken broth.  Once mixture is slowly boiling, reduce heat to low and simmer until you're ready to eat.  Just before serving, add the frozen corn and lime juice.  Once corn is cooked through (about 2 minutes) serve chili and garnish with shredded cheddar cheese and/or sour cream.  

Chicken and corn chili ready to eat

This chili is even better as leftovers the next day and freezes really well too.