Description
A creamy, comforting chili inspired by Mexican street corn, made with tender chicken, sweet corn, green chilies, and warm spices, finished with lime and cheese for bold flavor.
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) diced green chilies
- 1 cup whole milk or half-and-half
- 4 oz cream cheese, softened
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack or Mexican blend cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 4–5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced chicken and cook until lightly browned on all sides.
- Pour in chicken broth, then add corn, green chilies, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Stir in milk and cream cheese, mixing until fully melted and creamy.
- Simmer for another 10 minutes until slightly thickened.
- Finish with lime juice, cilantro, and shredded cheese. Stir well and serve hot.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- This chili thickens more as it cools.
- Serve with tortilla chips or warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired