Chicken Chili with Black Beans and Corn


As soon as the temperature dipped below 75, I pulled out my Dutch oven. I know a lot of people are sad that we (in the Midwest) didn’t get much of a summer this year, but to me “not much of a summer” = the best summer ever. I don’t know why people complain about the lack of 90+ degree days full of icky humidity.  Instead, we Midwesterners should be complaining about the lack of a fall we  have every.single.year. A week of open windows in between running the air conditioner and running the heat is what a typical fall here seems to be.

Of course in the time since I made this soup, temps have gone right back up into the 80s. But, that’s fine with me. As long as my deodorant hasn’t worn off before I get to the train and I don’t walk into work with wet hair (that’s not from a shower), the weather works for me. But, I’m hoping that making things like soups and doing some fall baking will usher the fall into Chicago.

I wasn’t sure if I should call this a soup or a chili. It has beans, tomatoes and chili powder in it, so I went with chili (even though it’s got a brothy base and isn’t quite as thick as a traditional chili). Whatever you want to call it, it’s delicious. Something of a cross between a chili and a chicken tortilla soup, this soup is only a little bit spicy but full of delicious flavors. Aleppo chili powder is a tiny bit spicier than ancho but is also fruitier so it balances nicely. Of course, if you don’t have aleppo chili powder, feel free to use any chili powder you do have.

We topped this soup/chili with crushed tortilla chips and a little cheese and light sour cream before eating. The leftovers lacked the adornments (well, except the chips) but were possibly even better. I love that about soups and stews!

Chicken Chili with Black Beans and Corn