Description

A creamy, flavorful chili inspired by Mexican street corn, featuring tender shredded chicken, sweet corn, white beans, and a touch of spice in a comforting stew.

Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced (optional)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

4 cups cooked shredded chicken (rotisserie or boiled)

3 cups chicken broth

2 (15 oz) cans white beans, drained and rinsed

2 cups fresh or frozen corn kernels

1 (4 oz) can diced green chilies

1/2 cup fresh cilantro, chopped

1 cup milk or half-and-half

Juice of 1 lime

Salt and pepper, to taste

1/2 cup crumbled Cotija cheese (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and jalapeño and cook for another minute until fragrant.
Add cumin, chili powder, and smoked paprika; stir to coat the onions and garlic with the spices.
Pour in the chicken broth and bring to a simmer.
Add shredded chicken, white beans, corn, and diced green chilies. Simmer for 15 minutes to let flavors meld.
Stir in the milk or half-and-half to add creaminess and heat through gently without boiling.
Remove from heat, then stir in fresh cilantro and lime juice. Season with salt and pepper to taste.
Serve hot, topped with crumbled Cotija cheese if desired, and extra lime wedges on the side.

Notes

Add diced avocado or a dollop of sour cream on top for extra creaminess.

For more heat, leave jalapeño seeds in or add a pinch of cayenne pepper.

Use smoked chicken or add chipotle pepper in adobo for deeper smoky flavor.

For vegetarian version, use vegetable broth and omit chicken, add extra beans and corn.

For dairy-free, replace milk/half-and-half with coconut or plant-based milk.

Store leftovers in airtight container in fridge up to 4 days; freeze up to 3 months.

Reheat gently on stove, add broth or water if too thick.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup / Chili
Method: Simmering / Stove
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 650mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg