Description
A comforting bowl of chili infused with street corn flavors, featuring tender chicken and a creamy base enriched with lime and spices.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp lime juice
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Crumbled queso fresco for topping
Instructions
- Heat a splash of oil in a large pot over medium heat.
- Sauté the chopped onion until translucent, about 5-7 minutes.
- Add minced garlic and stir for another minute.
- Add shredded chicken, white beans, corn, chicken broth, cumin, chili powder, and season with salt and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in heavy cream and lime juice, cooking for an additional 5 minutes.
- Serve hot, garnished with cilantro and crumbled queso fresco.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk. Leftovers can be stored for up to 3 days in the fridge; freeze without cream for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chili, soup, comfort food, chicken, street corn, creamy, weeknight dinner