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Chipotle Chicken Chili with Baby Corn Cakes and Lime Cream
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Description
A comforting white bean and chicken chili for crisp fall nights.
Ingredients
- FOR THE CHILI:
- ½ cups Sour Cream
- ½ whole Lime, Juiced
- 2 Tablespoons Olive Oil
- 1 whole Small Onion, Chopped
- 2 cloves Garlic, Minced
- 1 pound Chicken Breasts, Cooked And Chopped
- 30 ounces, weight Canned White Beans (northern Or Cannellini)
- 1 cube Chipotle Bouillon
- 4 ounces, weight Chopped Green Chiles
- 2 teaspoons Cumin
- 15 ounces, weight Canned Petite Diced Tomatoes
- 2-½ cups Chicken Broth
- 8 ounces, weight Monterey Jack Cheese, Shredded (You Can Throw Some Into The Chili For Fun, But Save Most Of It For Topping)
- _____
- FOR THE CORN CAKES:
- ½ cups Cornmeal
- ¼ cups All-purpose Flour
- ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1 whole Large Egg
- ⅛ teaspoons Cayenne Pepper
- 1 teaspoon Sugar
- 11 ounces, weight Canned Shoepeg Corn
Preparation
Combine the sour cream and lime juice; cover and chill.
Over medium-high heat, coat the bottom of a Dutch oven with olive oil. When the oil is shimmering, add the chopped onions. Saute for a few minutes until a little transluscent; add the garlic and saute till fragrant. Add chicken and the rest of the chili ingredients; bring to a boil and then turn the heat down, cover and simmer for about 35-40 minutes.
Preheat oven to 400F. Combine the corn cake ingredients in a large mixing bowl.
Now use a cupcake pan or a square bar pan (like I did) and evenly distribute 12 baby cakes. Bake for 10-12 minutes until slightly golden around the edges and the knife test is clean.
In a serving bowl, ladle the chili over a baby cake; sprinkle with cheese. Dollop a spoonful of the lime cream on top. Enjoy.
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trialbyerror on 11.2.2010
Looks delicious! I’m going to have to try this!