Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 jalapeño, diced
- 1 teaspoon lime juice
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- Add garlic and jalapeño, cooking for an additional 2 minutes.
- Stir in chili powder and cumin, cooking until fragrant.
- Add shredded chicken, corn, black beans, and chicken broth. Bring to a boil.
- Reduce heat and stir in heavy cream and lime juice. Simmer for 15 minutes.
- Serve hot, garnished with cilantro if desired.
Notes
- For extra flavor, top with crumbled cheese or sour cream.
- This chili pairs well with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Street Corn Chicken Chili, comfort food, chili recipe