Description
A creamy and flavorful twist on traditional chili, perfect for cozy family dinners or gatherings with friends.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups white corn (canned or frozen)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes.
- Add the cooked shredded chicken, white corn, drained cannellini beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream and heat through without boiling. Serve hot with fresh cilantro and lime wedges.
Notes
For added flavor, consider roasting the corn beforehand. You can substitute chicken with chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg