Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- In a large pot, combine chicken, corn, beans, chiles, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add spices, salt, and pepper; stir well.
- Mix in shredded cheese until melted and smooth.
- Serve hot garnished with cilantro and lime wedges.
Notes
- Adjust spice levels to taste; add hot sauce for extra heat.
- You can substitute canned chicken or cooked shredded rotisserie chicken.
- This chili is perfect served with tortilla chips or cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg