Description
Creamy and flavorful chicken chili with a Tex-Mex twist, featuring roasted corn, jalapeño, and a cheesy queso base. Perfect for a comforting meal that’s easy to make and packed with delicious ingredients.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) diced green chiles
- 3 cups chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 1/2 cups roasted corn (fresh, frozen, or canned)
- 1 jalapeño, roasted, seeded, and diced
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- juice of 1 lime
- chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, cook onion until softened, add garlic.
- Cook Chicken: Add chicken, cumin, chili powder, smoked paprika, salt, and pepper; brown chicken.
- Add Ingredients: Stir in tomatoes, green chiles, broth; simmer. Add beans, corn, jalapeño.
- Create Queso Base: Reduce heat, stir in cream cheese until melted, then add cheddar cheese.
- Finish and Serve: Squeeze lime juice, adjust seasoning, garnish with cilantro. Serve hot.
Notes
- For extra richness, top with crushed tortilla chips or extra shredded cheese.
- Roasting the jalapeño and corn adds a delicious smoky depth to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg