Preparation Steps

• In a large zipper-top bag, combine all marinade ingredients. Add chicken breasts, seal, and marinate for at least 30 minutes, or grill immediately.
• Grill chicken until completely cooked through. Let cool, then shred.
• Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the dekerneled corn and toss to coat. Sprinkle with kosher salt and roast for 8-10 minutes, or until caramelized and brown, stirring every few minutes. Remove from pot and set aside.
• Add 2 tablespoons of olive oil to the same pot and heat to medium heat. Add the shredded chicken and cook for 1-2 minutes just to reheat.
• Sprinkle the cumin, fennel seeds, oregano, and chili powder over the chicken. Cook for another minute.
• Add the flour to the chicken, stirring to coat, and cook for another minute.
• Pour in 1 cup of chicken broth to deglaze the pot, scraping up any brown bits from the bottom.
• Add the remaining 3 cups of chicken broth, the cannellini beans, and the caramelized corn. Bring to a boil.
• Reduce the heat and simmer for 30-45 minutes, or until the chili has reduced by half and thickened. Season with salt and black pepper to taste. Be careful not to oversalt if you plan to add salty toppings.
• Serve hot and garnish with your favorite toppings such as cheese, cilantro, or a squeeze of lime.