Ingredients
Scale
- 1 pound of boneless, skinless chicken breast
- 2 cups of corn (fresh, frozen, or canned)
- 1 can of white beans (drained and rinsed)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 cup of crumbled cotija cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté the chopped onion in a large pot with oil until soft, then add minced garlic.
- Add chicken breast, season with salt, pepper, chili powder, and cumin; cook until no longer pink, then shred.
- In the same pot, add corn, white beans, and chicken broth; bring to a boil and then simmer with shredded chicken for 15 minutes.
- Stir in heavy cream and cook for an additional 5 minutes; adjust seasoning if needed.
- Ladle into bowls, top with cotija cheese and cilantro, and serve with lime wedges.
Notes
- This chili can be made ahead of time and reheated.
- Feel free to adjust the spice level by adding more chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free