Ingredients
Scale
- 2 cups rotisserie chicken, shredded
- 2 cups corn, canned or frozen
- 1 can white beans, drained
- 4 oz cream cheese, softened
- 1/2 cup cotija cheese, crumbled
- 1 chopped onion
- 1 chopped jalapeño
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons taco seasoning (or cumin, chili powder, smoked paprika)
- Tortilla strips or chips, for serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot over medium heat, add oil, onion, and jalapeño. Sauté until soft.
- Stir in diced garlic and cook for another minute.
- Add the shredded chicken, corn, white beans, taco seasoning, and chicken broth. Bring to a simmer.
- Simmer for 15-20 minutes, allowing flavors to meld.
- Lower the heat, then stir in cream cheese and cotija cheese until melted and creamy.
- Serve in bowls topped with extra street corn salad, cilantro, and tortilla strips.
Notes
For a vegetarian version, swap chicken for extra beans or diced zucchini. This chili is great for meal prep and tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg