Description
A hearty and flavorful chili inspired by traditional Mexican street corn, featuring chicken, sweet corn, and white beans.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 (15 ounce) can white beans, rinsed and drained
- 2 cups sweet corn (fresh or frozen)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Season the diced chicken with salt and pepper.
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook until fragrant, about 1 minute more.
- Add the seasoned chicken, cumin, and smoked paprika to the pot. Cook, stirring occasionally, until the chicken is lightly browned, about 5-7 minutes.
- Pour in the chicken broth and add the rinsed white beans and sweet corn. Bring the mixture to a gentle boil, stirring occasionally.
- Reduce the heat to low, cover partially, and let the chili simmer for 20-25 minutes, allowing the flavors to meld.
- Stir in the fresh lime juice just before serving.
Notes
For a creamier texture, add a dollop of sour cream or Greek yogurt when serving. For a spicier kick, consider adding diced jalapeños or a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg