Queso Chicken Chili with Roasted Corn and Jalapeño

Ingredients:

For the Chili:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup frozen corn kernels (or fresh)
• 1-2 jalapeños, diced (seeds removed for less heat)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste

For the Queso:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 can (4 oz) diced green chilies
• Salt to taste

For the Roasted Corn:

• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• Salt and pepper to taste

Toppings (Optional):

• Fresh cilantro, chopped
• Sliced jalapeños
• Sour cream
• Tortilla chips
• Avocado slices

Instructions:

1. Prepare the Roasted Corn:
   • Preheat your oven to 400°F (200°C).
   • Toss the corn kernels with olive oil, salt, and pepper.
   • Spread the corn evenly on a baking sheet lined with parchment paper.
   • Roast in the oven for 15-20 minutes, or until the corn is golden and slightly charred. Set aside.
2. Make the Chili:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and diced chicken, cooking until the chicken is browned and cooked through.
   • Stir in the black beans, kidney beans, diced tomatoes, chicken broth, corn, and diced jalapeños.
   • Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
   • Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes.
3. Prepare the Queso:
   • In a medium saucepan, melt the butter over medium heat.
   • Stir in the flour to make a roux, cooking for about 1 minute.
   • Gradually whisk in the milk, cooking until the mixture thickens and starts to bubble.
   • Reduce heat to low and stir in the shredded cheddar cheese and Monterey Jack cheese until melted and smooth.
   • Add the diced green chilies and season with salt to taste.
4. Combine the Queso and Chili:
   • Stir the prepared queso into the chili until well combined and heated through.
5. Serve:
   • Ladle the queso chicken chili into bowls.
   • Top with roasted corn and your choice of optional toppings such as fresh cilantro, sliced jalapeños, sour cream, tortilla chips, and avocado slices.

Enjoy your hearty and flavorful Queso Chicken Chili with Roasted Corn and Jalapeño!