Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) corn kernels, drained
- 2 cups chicken broth
- 1 cup heavy cream or coconut cream for dairy-free
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Sear the Chicken: Heat a quality nonstick skillet over medium-high heat. Add olive oil and cook the diced chicken until golden brown and cooked through. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and cook until translucent. Add garlic and cook for another minute until fragrant.
- Combine Ingredients: Return the cooked chicken to the pot, add corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine and let the flavors meld for a few minutes.
- Pour in Broth and Simmer: Stir in chicken broth and bring the mixture to a simmer. Reduce heat and let it cook for about 10 minutes to develop a rich flavor.
- Add Cream and Cheese: Stir in heavy cream and shredded cheese, mixing until the cheese is melted and the chili is creamy and thickened. Taste and adjust seasoning as needed.
Notes
- Allow the chili to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze in individual portions for up to 2 months. Reheat gently to maintain creaminess.
- For extra flavor, top with additional shredded cheese, fresh cilantro, or a squeeze of lime before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg