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. 


In a serving bowl layer a little Baby Cake……
Spoon on some chili…
Then some cheese….
Finally…the lime cream
As Martha would say, “It’s a Good Thing”.



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Yazmena

    Oh yum! And thanks for the new find, I have to get my on those. I love cooking with my daughter too.

  2. Jessafur

    Oooo This looks wonderful! What a nice, healthy little meal!

  3. zerodtkjoe


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