Description
A creamy and spicy chili featuring shredded chicken, corn, and white beans, infused with vibrant Mexican flavors.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 4 cups 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
- 1 cup queso fresco or feta cheese, crumbled
- Fresh cilantro, for garnish
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the diced onion and garlic until translucent and fragrant, about 5 minutes.
- Add shredded chicken, corn, white beans, cumin, chili powder, salt, and pepper. Stir to combine.
- Pour in the chicken broth and bring to a simmer.
- Once simmering, stir in the heavy cream and let cook for an additional 10 minutes.
- Serve topped with crumbled cheese and fresh cilantro.
Notes
For a lighter version, substitute heavy cream with coconut milk. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg