This week’s meal idea, Mexican Street Corn Chili will warm you up on a cold day. Lysandra whipped this delicious dish up in around 40 minutes.
Ingredients:
2 tablespoons olive oil
1&1/2 large onions
I clove garlic
3 jalapeños
2 green peppers
3 chicken breasts
4 tablespoons chili powder
2 teaspoons oregano
2 teaspoons garlic salt
2 boxes chicken broth
2 cans of rinsed navy beans
2 bags frozen corn
2 cans green chili’s
1 can Rotel
1 cup heavy cream
1/2 cup lime juice
1/2 sour cream
1 cup shredded cheddar cheese
1/2 bag chopped cilantro
Instructions:
Combine
2 tablespoons olive oil
1&1/2 large onion diced small
I clove garlic minced
3 jalapeños diced small
2 green peppers diced
Sauté in soup pot for 7 minutes
Add in 3 chicken breasts cubed small
Cook through
Add
4 tablespoons chili powder
2 teaspoons oregano
2 teaspoons garlic salt
Two boxes chicken broth
2 cans of rinsed navy beans
2 bags frozen corn
2 cans green chili’s
1 can Rotel
1 cup heavy cream
1/2 cup lime juice
1/2 sour cream
1 cup shredded cheddar cheese
1/2 bag chopped cilantro
Bring to a boil
Serve with garnish
Garnish
Shredded cheddar cheese
Sour cream
1/2 bag chopped cilantro