Street Corn Chicken Chili
This velvety Street Corn Chicken Chili brings the flavors of Mexican Elote into a hearty soup. Tender chicken, white beans, and fire-roasted corn simmer in a creamy, spiced broth topped with cotija cheese and lime.
Pin Share Print Servings: 6 cup
Calories: 420kcal
Cost: $15
Equipment
- 1 Dutch oven (Large pot)
- 2 Forks (For shredding)
- 1 Whisk (For mixing)
Ingredients
- 1.5 lbs chicken breasts - Boneless, skinless
- 3 cups corn - Fire-roasted preferred
- 2 cans Great Northern beans - Drained and rinsed
- 4 cups chicken broth - Low sodium
- 8 oz cream cheese - Softened
- ½ cup sour cream - For creaminess
- 1 onion - Diced
- 2 jalapeños - Minced
- 2 teaspoon chili powder - Spice
- 1 teaspoon cumin - Ground
- ½ cup Cotija cheese - For topping
- 1 bunch cilantro - Chopped
Instructions
- Sauté onion and jalapeño in olive oil until soft. Add garlic and spices.
- Add broth, chicken, beans, and corn. Simmer for 20 minutes until chicken is cooked.
- Remove chicken and shred. Whisk cream cheese and sour cream into the pot until melted.
- Return chicken to pot and heat through.
- Serve topped with Cotija cheese, cilantro, and lime.
Notes
Use fire-roasted corn for the best flavor. Soften the cream cheese before adding to ensure it melts smoothly into the broth.
Nutrition
Serving: 1.5cups | Calories: 420kcal (21%) | Carbohydrates: 35g (12%) | Protein: 32g (64%) | Fat: 18g (28%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 95mg (32%) | Sodium: 850mg (37%) | Potassium: 600mg (17%) | Fiber: 8g (33%) | Sugar: 6g (7%) | Vitamin A: 1000IU (20%) | Vitamin C: 25mg (30%) | Calcium: 200mg (20%) | Iron: 3mg (17%)