Quick Chicken Chili with Black Beans

They say necessity if the mother of invention, and today that was very true.  We woke to a very cold morning and it seemed like it would never warm up.  (I know the Northern states are dealing with snow and freezing temperatures, but 32 degrees in Florida is just cold!)

With Christmas decorations to put away and a few hours of work to do in the morning, the last thing I wanted to do was go grocery shopping.  So, as I looked through the refrigerator and pantry I collected a few things to throw together that would be come a soup, or a chili, or maybe a stew.  All I knew was it needed to be spicy and warm!

So with some leftover roasted chicken, some black beans and this yummy Hot Pace Salsa, dinner evolved into a very quick and easy, Chicken Chili with Black Beans.   And was it ever good!  The final touch was a spoonful of roasted and toasted sweet corn on top of the chili.  Enjoy!!

1 medium  Onion, chopped
1 TB  Minced Garlic
1 small  Red Pepper, chopped
1 TB  Olive Oil
1 4 oz can  Diced Green Chilies
3 cups  Cooked Chicken, diced
1/2 cup  Pace Hot Chunky Salsa
1/2 cup  Water
1  15 oz can  Black Beans, drained and rinsed
1 TB  Cumin
1 TB  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
3 cups  Chicken Broth
2 cups  Dry Ditalini Pasta
1 cup  Half and Half
1 1/2 cup  Frozen Corn Kernels
1 TB  Water
1 TB  Butter


In a large soup pot, saute the onion, garlic and red pepper in the olive oil until softened, about 5 minutes.  Add the green chilies, cooked chicken, salsa, water and black beans and stir.  Simmer over medium heat for 5 minutes.

Add the cumin, garlic powder, salt, pepper, chicken broth and pasta to the pot and stir.  Reduce heat to medium-low and simmer for 20 - 30 minutes or until the pasta is tender.  Add the half and half to the chili, stir and heat 5 minutes longer.

In a small skillet combine the corn, water and butter and cook over medium-high heat.  Saute the corn until the water has evaporated and the corn begins to browns slightly. 

Ladle the chili into bowls and top with a scoop of the roasted corn kernels.