Description
A comforting twist on classic chili with sweet corn, shredded chicken, and creamy flavors inspired by street food.
Ingredients
Scale
- 2 cups shredded chicken (rotisserie or grilled)
- 1 cup sweet corn (fresh, frozen, or canned)
- 2 jalapeños (diced, adjust based on spice preference)
- 1 can (15 oz) white beans (cannellini or great northern)
- 1 lime (juiced)
- 1 cup heavy cream
- 3 cups chicken broth (low-sodium)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Drizzle with olive oil and add finely chopped onion and minced garlic. Sauté until the onion is translucent.
- Stir in the shredded chicken, sweet corn, diced jalapeños, and white beans and let everything mingle for a minute.
- Pour in the chicken broth and bring everything to a gentle simmer.
- Stir in the cream, lime juice, cumin, salt, and pepper, transforming the chili into a creamy delight.
- Simmer for about 20 minutes, then taste and adjust seasoning.
- Ladle the hot chili into bowls and garnish with lime wedges or fresh cilantro.
Notes
This chili tastes even better the next day. For a quicker cook, try using an Instant Pot.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg