Cafe Latte’s Chicken Salsa Chili (with Corn)

Cafe Latte on Grand Avenue is a place all St. Thomas students must visit within the four (or more) years at the University. I felt it would be a requirement, not an option as a Tommie to make my favorite item on Latte’s menu with corn: Chicken Salsa Chili. I substituted hominy (a heavily processed, sort of ground up white corn) for whole yellow corn kernels. You can choose to use whichever corn variety you prefer.

Prep Time: 40 minutes

Cook Time: 20 minutes

Ready in: 1 hour

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast, cut into 1 inch pieces
  • 1 1/2 cups chopped yellow onions
  • 1/2 teaspoon crushed red chili pepper flakes
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons minced fresh jalapeno chili peppers
  • 1 1/2 cups chicken stock
  • 3 tablespoons chili powder
  • 1 can (28 ounces) whole tomatoes, undrained and broken up
  • 1 can (29 ounces) tomato puree
  • 1 can (15 ounces each) dark red kidney beans drained
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice


I do apologize for containers used, again, think poor college student. I just had to use what was around the house.

Directions:

Warm 3 tablespoons olive oil in large stock pot over medium heat.

I started with this deep fry pan, and it was a terrible idea. There was hot oil flying everywhere. I had to grab a shield and (a hot pad and a pan cover) to fight off the hot oil. Lesson learned–hot oil requires a deep pan.

This pan was much more appropriate.

After you have warmed the oil, Saute chicken until cooked. I like to cut up the chicken as it cooks. I’d like to think the chicken retains its moisture better this way.

Add 1 1/2 cups chopped yellow onions and reduce heat. Cook for 3 minutes or until onions are tender. Onions become transparent when they are done cooking, so if you choose not to touch our eat the onions, you can tell by appearance if the onions are done cooking.

Add 1/2 teaspoon crushed red chili pepper flakes,

Add 1 tablespoon minced fresh garlic,

Add 2 teaspoons minced fresh jalapeno chili peppers. The steam was overtaking this picture, but the smell during this photo was mouth-watering. Just wait until you make it!

Add 1 1/2 cups chicken stock

Add 1 can (28 ounces) whole tomatoes, undrained and broken up.  Just like the chicken, I like to break up the tomatoes as they cook.

Add 2 cans (15 ounces each) dark red kidney beans drained

Add 1 can (29 ounces) tomato puree

Add 1 can (15 ounces) hominy–or in my case whole kernels of yellow corn

Add 3 tablespoons chili powder (which I had to add last since I was borrowing it from a kind neighbor).

Simmer for 15 to 20 minutes. While I waited, I practiced my pointillism on a left-over Valentine’s Day cookie.

The final product: Chicken Salsa Chili

To Serve:

Add chopped cilantro and lime-juice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheddar cheese and tortilla chips.

This is yet another meal I believe Chad Greenway would not be able to resist. Chad, I’ll make this corn-based meal for you at any time!

Enjoy!

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