🕒 Total Time:
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 6
🧾 Ingredients:
For the Chili:
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 red bell pepper, diced
- 3 cups cooked shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn, drained — or 1½ cups frozen or roasted corn
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 cup heavy cream or half-and-half
- ½ cup sour cream
- 1½ cups shredded Monterey Jack or pepper jack cheese
- Juice of 1 lime
For the Mexican Street Corn Topping:
- 1 cup corn (fresh, frozen, or grilled)
- ¼ cup mayonnaise
- ¼ cup cotija cheese (or feta)
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tbsp chopped cilantro
🥣 Instructions:
- Sauté the base:
- In a large pot, heat butter or oil over medium heat.
- Add onion, garlic, jalapeño, and bell pepper. Cook until softened (about 4–5 minutes).
- Add chicken and spices:
- Stir in shredded chicken, cumin, chili powder, paprika, salt, and pepper.
- Build the chili:
- Add white beans, corn, green chiles, and chicken broth.
- Bring to a simmer and cook for 15 minutes to let flavors blend.
- Make it creamy:
- Lower heat. Stir in heavy cream, sour cream, and cheese.
- Mix until cheese melts and chili thickens slightly.
- Squeeze in lime juice and adjust seasoning if needed.
- Prepare the street corn topping:
- In a bowl, mix corn, mayo, cotija cheese, lime juice, chili powder, and cilantro.
- Serve:
- Ladle chili into bowls.
- Spoon the street corn mixture on top.
- Garnish with extra cheese, cilantro, or lime wedges.
🍽️ Serving Suggestions:
- Serve with tortilla chips, warm cornbread, or a drizzle of hot sauce.
- A side of avocado slices or pickled onions adds a nice touch!