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 (seeded for mild, with seeds for extra heat)
- 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 (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- 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 the chicken breasts and corn cobs with 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill over medium-high heat until cooked (5-7 minutes per side) and corn is charred (8-10 minutes). Cool, dice or shred chicken, and cut corn off cobs, reserving some for topping.
- In a large Dutch oven or soup pot, heat the remaining olive oil over medium heat. Add diced onion and jalapeños, cooking for 3-4 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add ground cumin, smoked paprika, chipotle chili powder, salt, and pepper, cooking for another 30 seconds to bloom the spices.
- Stir in the grilled chicken, most of the grilled corn (saving some for topping), white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Remove the pot from heat and stir in the Mexican crema (or crema/sour cream blend), shredded Pepper Jack cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning with more salt, pepper, or lime juice if needed. For additional smoky-heat, consider adding a swirl of adobo sauce or a sprinkle of Tajín.
- Ladle the chili into bowls and top with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips for crunch.
Notes
Reserve some grilled corn for topping for added texture and flavor.
Adjust the heat of the chili by modifying the amount of jalapeños and chipotle chili powder used.
This chili can be stored in the fridge for up to 3 days and can also be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg