One Pot Chicken and Corn Chili

 This simple yet delicious chili is cooked in one pot and comes together in a snap. Perfect for a cold winter night, this recipe will have dinner on the table in 30 minutes!

 I've always been a big fan of food network television and have been watching it for over 20 yrs now. It is one of the things that helped me become the cook I am today and it has helped me think outside the box, when it comes to eating and cooking. Sixteen years ago, when I was on bed rest pregnant with my son, the television became my best friend. I would watch it for hours and discovered a cute little cook named Rachael Ray. I loved her 30 minute meal show, since I knew that once I had kids, my life would turn into a pile of dirty diapers and bottles, LOL. I would watch her show religiously. Every night at 4pm, the TV would be tuned to the Food Network and I would watch Rachael in action. It got to the point that when my son was learning to walk and talk, he would come racing into the room at the first sound of the 30 Minute Meal theme song. Achel Yay, as he called her, was the one show he would settle down to watch with Mommy.

When Rachel Ray made the jump to daytime television, she also started publishing her Every Day with Rachel Ray magazine. Whenever I have a few extra dollars, I grab her magazine to enjoy with a cup of tea. I love her eclectic dishes and love the ease of her recipes. This chicken chili recipe is loosely based on one of her recipes, from a magazine I read years ago. I altered it to suit our tastes, as my kids aren't too crazy about spicy foods. My daughter is not a fan of beans, so this chili is right up her alley. 

This chili is like no other. I loved how flavorful and easy it is to make. I used baby red potatoes and the butteriness of them, mixed with the spicy broth was heaven. The kids loved this version way better than the chili I usually make and I enjoyed eating this for lunches, days prior to making it. Why is it that dishes, like chili, always takes better the next day?? Just like many of Rachael's recipes, this was quick, easy and a perfect way to get dinner on the table quickly on a cold winter day.

Equipment needed for this recipe

• sharp chef knife
• dutch oven or heavy bottomed pot
• mixing spoon
• cutting board
• measuring cups and spoons

One Pot Chicken and Corn Chili

2 Tbs avocado/coconut oil

1 large onions, chopped
3 Tbs minced garlic
1/4 C chili powder
1 Tbs ground cumin
1 Tbs dried oregano
pink sea salt and pepper
1 tsp sriracha sauce 
1- 32 oz box chicken broth
1 small bag (1.5 lb) baby potatoes, chopped
3 C frozen corn
1- 127 ml can chopped green chiles
3 raw boneless skinless chicken breasts, chopped
1 C 35% cream
2 C shredded Monterrey Jack cheese

In a large dutch oven, heat the oil over high heat. Add the onion and stir over medium-low heat, until soft; about 8 minutes. Stir in the garlic and chicken broth, scraping the pan. Season with the chili powder, cumin, oregano, salt, pepper and sriracha sauce. Add the potatoes; simmer until tender, 10 minutes.

Add in corn, chiles and raw chicken; simmer for an additional 10 minutes. Stir in 1 C of heavy cream and shredded cheese, until the cheese has melted. Garnish with additional cheese and chives.

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