👉Ingredients:
◾️1 lb boneless, skinless chicken breasts
◾️1 yellow onion, chopped
◾️1 jalapeño, diced (remove seeds for less heat)
◾️3 cloves garlic, minced
◾️1 teaspoon ground cumin
◾️1 teaspoon chili powder
◾️Salt and pepper, to taste
◾️2 cups chicken broth
◾️1 can (15 oz) white beans, drained and rinsed
◾️1½ cups frozen or canned corn
◾️½ cup sour cream
◾️¼ cup crumbled cotija cheese (or feta)
◾️¼ cup fresh cilantro, chopped
◾️Juice of 1 lime
👉Instructions:
✅️1. Sauté the aromatics:
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
Add chopped onion and jalapeño. Sauté for 4–5 minutes until softened.
Add minced garlic, cumin, and chili powder. Cook for 1 more minute until fragrant.
✅️2. Cook the chicken:
Season chicken breasts with salt and pepper.
Nestle them into the pot and pour in the chicken broth.
Bring to a simmer, cover, and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
✅️3. Shred the chicken:
Remove the chicken and shred it with two forks.
Return the shredded chicken to the pot.
✅️4. Add beans and corn:
Stir in the white beans and corn.
Simmer uncovered for another 10 minutes to let flavors blend and mixture thicken slightly.
✅️5. Finish the chili:
Reduce heat to low. Stir in the sour cream until smooth.
Squeeze in the lime juice and mix well.
✅️6. Serve:
Ladle chili into bowls.
Top with crumbled cotija cheese, chopped cilantro, and extra lime wedges if desired.
👉Optional toppings:
🔹️Diced avocado
🔹️Crushed tortilla chips
🔹️Extra jalapeño slices
🔹️Hot sauce
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