Description
A creamy one-pot chicken chili made with skillet-charred corn, white beans, shredded chicken, lime, Monterey Jack cheese, and street-corn-inspired toppings.
Ingredients
2 tablespoons olive oil, divided
2 cups frozen corn, thawed and patted dry
1 medium yellow onion, diced
1 jalapeño, seeded if desired and finely diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon smoked paprika
4 cups low-sodium chicken broth
1 (15-ounce) can Great Northern beans, drained and rinsed
3 cups cooked shredded chicken
2 tablespoons cornstarch
2 tablespoons cold water
1 cup full-fat sour cream
½ cup freshly shredded Monterey Jack cheese
2 tablespoons fresh lime juice
½ teaspoon kosher salt, plus more as needed
¼ teaspoon black pepper, plus more as needed
Optional toppings: crumbled Cotija cheese, chopped cilantro, tortilla strips, sliced jalapeño, diced avocado, lime wedges, and reserved charred corn
Instructions
1. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until browned in spots. Transfer the corn to a plate.
2. Reduce the heat to medium. Add the remaining tablespoon of olive oil, the onion, and the jalapeño. Cook for 4–5 minutes, until the onion softens.
3. Add the garlic, cumin, oregano, chili powder, and smoked paprika. Stir and cook for about 30 seconds, until fragrant.
4. Pour in the chicken broth and add the Great Northern beans. Mash approximately ½ cup of the beans against the side of the pot to help thicken the broth.
5. Add the shredded chicken and most of the charred corn, reserving a small amount of corn for serving. Bring to a gentle simmer and cook uncovered for 10 minutes.
6. Whisk the cornstarch and cold water together in a small bowl until completely smooth. Stir the slurry into the chili and simmer for 2–3 minutes, until slightly thickened.
7. Reduce the heat to low. Place the sour cream in a separate bowl and gradually mix in approximately ½ cup of warm broth. Slowly stir the tempered sour cream into the chili.
8. Add the Monterey Jack cheese and lime juice. Stir gently until the cheese melts and the broth is smooth. Do not allow the chili to boil after adding the dairy.
9. Taste and season with kosher salt and black pepper as needed. Serve warm with Cotija cheese, cilantro, tortilla strips, jalapeño, avocado, lime wedges, and reserved charred corn, if desired.
Notes
Keep the heat low after adding the sour cream and cheese to prevent the dairy from separating.
Taste the chili before adding extra salt because the broth, cooked chicken, Monterey Jack, and Cotija may already contain salt.
Cannellini beans or navy beans can replace the Great Northern beans.
For milder chili, remove the jalapeño seeds and white membrane or omit the jalapeño.
Refrigerate leftovers in an airtight container for 3–4 days.
For the smoothest frozen version, freeze the chili before adding the sour cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 85mg