Description
A delightful dish that combines the flavors of Mexican street corn with a comforting chili, perfect for chilly evenings.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 can white beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Crumbled feta or cotija cheese, for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
- Add the shredded chicken, white beans, corn, chili powder, cumin, salt, and pepper. Stir to combine.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat and stir in the heavy cream, allowing it to heat through for about 5 minutes.
Notes
For a lighter version, substitute half-and-half for the heavy cream or use coconut milk. Add jalapeño or poblano peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg