Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced
- 1 (15-ounce can) white beans (cannellini or great northern) drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- Sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- Additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush chicken breasts and corn with 1 tablespoon olive oil and sprinkle with salt and pepper. Grill chicken for 5-7 minutes per side and corn for 8-10 minutes until charred, then cool and cut into pieces.
- In a Dutch oven, heat remaining olive oil over medium heat, add onion and jalapeños, cooking until softened (3-4 minutes). Stir in garlic and cook for an additional minute.
- Add cumin, smoked paprika, chipotle chili powder, salt, and pepper, stirring for 30 seconds to bloom the spices.
- Combine grilled chicken, most corn (keeping some for topping), white beans, and chicken broth in the pot. Bring to a gentle boil, reduce heat, and simmer uncovered for 15-20 minutes.
- Remove from heat, and stir in Mexican crema, shredded cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning if necessary, adding adobo sauce or Tajín for extra flavor if desired.
- Ladle chili into bowls and top with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips.
Notes
Feel free to adjust the spice level by adding more or fewer jalapeños.
This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
For added texture, serve with crispy tortilla strips on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 90mg