Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent.
- Add minced garlic, cumin, and smoked paprika, stirring for 1 minute.
- Add chicken breasts and brown on both sides.
- Pour in chicken broth, then add corn and black beans. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Remove chicken, shred it, then return it to the pot.
- Stir in heavy cream and cheese. Cook until heated through.
- Season with salt, pepper, and cilantro before serving.
Notes
- Serve with lime wedges for extra flavor.
- Add diced avocado on top for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 75 mg
Keywords: Mexican Street Corn White Chicken Chili, chili recipes, comfort food