Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup corn kernels (fresh or frozen)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Cook chicken breasts in boiling water or poach until tender; shred and set aside.
- In a large pot, sauté onion, garlic, and jalapeno until fragrant.
- Add corn, cumin, paprika, chili powder, salt, and pepper; cook for 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and heavy cream; cook for another 10 minutes, stirring occasionally.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- This chili pairs well with warm tortillas or cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg