Description
A comforting and flavorful chili that combines the sweetness of corn with tender chicken and a hint of spice, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the shredded chicken, white beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and let it heat through for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add diced jalapeños.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Top with avocado or cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg