Description
A flavorful and hearty chili that combines the sweetness of corn with tender chicken and a blend of spices.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the shredded chicken, white beans, corn, chicken broth, heavy cream, cumin, chili powder, salt, and pepper.
- Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Serve with tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg