Think we can sneak in one more cold weather meal this season? Why not? This comforting dish is full of flavor and easy on the wallet. It’s super easy to make and holds up well as leftovers throughout the week. Grab a bowl and dig in!


2 teaspoons cumin seed
1 teaspoon ground coriander
2 tablespoons olive oil
2 boneless skinless chicken breasts
1 red onion, medium chopped
2 anaheim peppers, deseeded and chopped
3 cloves garlic, minced
2 4-oz. cans fire roasted green chilis
15-oz. can cannellini or great northern beans, drained
15-oz. can whole sweet corn kernels (or 2 cups frozen corn)
1/4 cup flour
1 tablespoon butter
3 tablespoons heavy cream
1 cup chicken stock


In a small sauté pan, toast the cumin seeds and ground coriander together over low heat until fragrant. Crush together using a mortar and pessel. Set aside.

Salt and pepper each side of the chicken breasts. In a large dutch oven, heat 1 tablespoon of olive oil over medium-high heat and sauté chicken for 2 minutes on each side. Transfer chicken to a plate and set aside.

Turn heat down to medium, and add the remaining olive oil. Add onion, anaheim peppers, garlic, chilis, beans, corn, and the toasted cumin/coriander mixture. Add the flour and stir until all ingredients are well combined. Cook for 2 minutes.

Add chicken stock and stir, scraping any bits off the bottom of the dutch oven. Add butter.

Cover, turn heat to medium-low, and simmer for about 30 minutes, stirring occasionally. Slice chicken into 1″ pieces and add to the chili. Add cream. Cook for 15 minutes covered, then another 10 minutes uncovered until chili is thick and chicken is cooked through.

Top with pepper jack cheese, cilantro, lime, and sour cream.