Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, shredded
- 1 can white beans, drained and rinsed
- 2 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Charred corn for topping
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Cook until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add white beans, corn, and milk or cream. Cook for 15-20 minutes, stirring occasionally.
- Serve hot, garnished with charred corn, chopped cilantro, and lime wedges.
Notes
- For extra flavor, char some corn on the grill before adding it to the chili.
- You can substitute chicken with cooked turkey or plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg