Description
A cozy and unique fall chili combining creamy textures with smoky Mexican street corn flavors and hearty chicken. Perfect for weeknights or gatherings with a fresh, festive twist.
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs
- 1 medium yellow onion, roughly chopped
- 3 large garlic cloves, minced
- 4 cups low sodium chicken broth
- 15 oz canned fire-roasted corn
- 4 oz full fat cream cheese, softened
- ½ cup sour cream
- ¼ cup Mexican crema or crème fraîche (optional)
- Juice of 1 large lime
- A small handful cilantro, chopped
- 1 tbsp chipotle chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste (start with 1 tsp salt)
- 1 small jalapeño, diced (optional)
- 1 can black beans, drained and rinsed (optional)
- ½ cup shredded Monterey Jack or cheddar cheese (optional, for topping or mixing)
Instructions
- Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and diced jalapeño (if using) and cook for another minute until fragrant.
- Add chicken pieces to the pot. Season with salt, pepper, chipotle chili powder, cumin, and smoked paprika. Stir well to coat the chicken in spices.
- Cook chicken until lightly browned on all sides, about 5 minutes (not fully cooked).
- Pour in chicken broth and fire-roasted corn. Stir, scraping up browned bits from the bottom.
- Bring to a gentle boil, then reduce heat to low and cover. Simmer for 20 minutes until chicken is cooked through and flavors meld.
- Remove chicken from pot and shred with two forks. Return shredded chicken to the pot and stir.
- Cut softened cream cheese into chunks and add to the chili along with sour cream and Mexican crema (if using). Stir over low heat until cheese melts and chili is creamy. Avoid boiling.
- Squeeze fresh lime juice into the pot and stir in chopped cilantro. Taste and adjust seasoning with salt and pepper if needed.
- Ladle chili into bowls and top with shredded cheese, extra cilantro, or sour cream if desired. Serve with warm tortillas or crusty bread.
Notes
[‘Soften cream cheese well before adding for the creamiest texture.’, ‘Use fire-roasted corn for authentic smoky flavor.’, ‘Simmer chili on low heat to avoid burning and develop rich flavors.’, ‘Shred chicken off heat to maintain texture.’, ‘Fresh lime juice brightens and balances the chili.’, ‘Flavors improve after resting overnight in the fridge.’, ‘Adjust chipotle powder to control spice level.’, ‘If chili thickens after refrigeration, stir in chicken broth or water when reheating.’]
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Fat: 14
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: chicken chili, creamy chili, street corn chili, fall recipes, Mexican chili, easy chili recipe, one pot chili