Chipotle Chicken Chili With Baby Corn Cakes and Lime Cream

I’m so excited! I found something new today that I didn’t even know existed! It’s these little things….

Who knew?   And look how cute.

Just little bitty tiny squares of hot yumminess.  Precious.  My husband hates hot – but ssshhh don’t tell him this….there’s one in his dinner tonight. 

This recipe is a little bit of a spin on white chili with your typical accompaniments.

The Chili: 

1 pound chicken, cooked and chopped or shredded

2 cans white beans (I used one can of white beans and one can Great Northern)

1 onion, chopped  (If you would like a wonderful step-by-step of how to chop an onion go here. )

1 4 oz can chopped green chiles

2 garlic cloves, minced

2 tsp cumin

1 crumbled Knorr chipotle cube (I actually  used about 3/4 of one to make sure it wasn’t too spicy, and it definitely wasn’t)

Approximately 2 1/2-3 cups chicken broth

1 can petite-diced tomatoes

1 Block Monterey Jack cheese, shredded.  (You can throw some in the chili while it’s simmering just for fun; but save most of it for topping it off later.)

Olive oil

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 ingredients; bring to a boil and then turn the heat down, cover and simmer for about 35-40 minutes.

For the Lime Cream:

1/2 cup sour cream

1/2 lime, juiced

Combine the two about an hour before serving; chill.

For the Baby Cakes (Adapted from Martha Stewart’s Everyday Food):

1/2 cup cornmeal

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp baking powder

11 oz can shoepeg corn

1/3 cup whole milk

1 large egg

1/8 tsp cayenne pepper

1/4 tsp ground black pepper

1 tsp sugar

Preheat oven to 400.  Combine all ingredients in a large mixing bowl.  This is my baby girl who’s 11 going on 20.  Isn’t she the cutest?

……then pose with it.  Again, cute, right?

 Now use a cupcake pan or a square bar pan (like I did), evenly distribute 12 baby cakes.  Bake for 10-12 minutes until slightly golden around the edges and the knife test is clean. 

Now…..