Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup canned sweet corn (drained)
- 1 cup roasted corn kernels (optional, for added flavor)
- 2 cans (15 ounces each) white beans (such as cannellini or great northern beans), drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese (for topping)
- Juice of 1 lime
Instructions
Preparation:
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
Step 2: Add the Bell Peppers
Stir in the diced red and green bell peppers. Cook for another 3–4 minutes until the peppers soften slightly.
Step 3: Incorporate the Spices
Sprinkle the chili powder, smoked paprika, and cumin over the vegetables. Stir well to coat the veggies with the spices, releasing their aromatic flavors.
Step 4: Add the Chicken and Broth
Pour in the chicken broth and add the shredded chicken. Stir well to combine, and bring the mixture to a gentle boil.
Step 5: Add Beans, Tomatoes, and Corn
Reduce the heat to medium and stir in the white beans, diced tomatoes with green chilies, sweet corn, and roasted corn kernels. Let the chili simmer for about 15 minutes to allow the flavors to meld together.
Step 6: Finish with Cream and Lime Juice
Lower the heat to a gentle simmer and stir in the heavy cream. Cook for another 5 minutes until the chili is creamy and heated through. Finish with a squeeze of fresh lime juice and adjust the seasoning with salt and pepper as needed.
Step 7: Garnish and Serve
Ladle the chili into bowls and top with chopped cilantro, cotija cheese, and additional lime wedges for extra zest.
Notes
- For the best flavor, use fresh roasted corn if possible. You can roast it on the grill or in a skillet.
- If the chili is too thick for your liking, add more broth to reach your desired consistency.
- This dish can be made a day in advance; the flavors deepen as it sits.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 320
- Sodium: 720 mg
- Protein: 22 g