Transform your weeknight dinner into a vibrant, southwest-inspired feast with this rich and creamy chili.
Combining the smoky, sweet flavors of traditional elote (Mexican street corn) with tender chicken and a savory, blended bean base, this dish delivers comforting warmth and a gourmet twist.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yields: 8 servings
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 whole jalapeño pepper, sliced or finely minced (divided usage)
- 2 cans (15 oz each) cannellini beans, thoroughly drained and rinsed
- 1 1/2 cups mild or medium red salsa
- 2 cups chicken bone broth (plus extra if you prefer a thinner consistency)
- 14 ounces frozen Mexican-style street corn blend (fire-roasted corn)
- 1/2 cup Mexican crema (crema con sal)
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1 cup freshly shredded Monterey Jack cheese
- Fresh lime juice (to taste)
- Crumbled Cotija cheese (for topping)
- Fresh cilantro leaves (for garnish)
Step-by-Step Instructions
1. Sauté and Spice the Chicken
Place a large heavy-bottomed pot or Dutch oven over low heat and melt the butter. Stir in the salt, black pepper, cumin, and chili powder until fragrant. Add the diced chicken breasts, tossing well to coat them in the seasoned butter.
Cook gently until the chicken is lightly browned on all sides (about 5 minutes). Stir in half of the minced jalapeño, reserving the remaining half for your final garnish.
2. Blend the Rich Soup Base
While the chicken cooks, pour the drained cannellini beans, salsa, and chicken bone broth into a high-powered blender.
Secure the lid and blend on high speed for about 45 seconds until completely smooth and velvety. Pour this velvety purée directly into the pot with the chicken.
3. Simmer with Street Corn
Empty the frozen Mexican street corn blend into the pot and stir everything together. Bring the mixture to a gentle simmer and let it cook uncovered for 20 minutes, stirring occasionally so the corn heats through and the chili begins to thicken naturally.
4. Create the Creamy Finish
Reduce the heat to low. Whisk in the Mexican crema and Kewpie mayonnaise, stirring continuously until fully incorporated and smooth. Add the shredded Monterey Jack cheese a handful at a time, stirring until completely melted into the broth.
If the chili feels too thick, splash in an extra quarter-cup of bone broth to reach your desired texture.
5. Brighten and Serve
Remove the pot from the heat and stir in a fresh squeeze of lime juice to lift the flavors. Ladle the hot chili into serving bowls and garnish generously with crumbled Cotija cheese, fresh cilantro, reserved jalapeño slices, and a light dusting of chili powder.
Chef’s Helpful Tips
Time-Saving Shortcut
If you are short on time, substitute the raw chicken breasts with 3 cups of shredded rotisserie chicken. Simply skip the initial browning step and stir the cooked chicken into the pot right after adding your blended base.
Adjusting the Heat
To make the dish milder, omit the jalapeño peppers entirely or swap the salsa for a mild tomato sauce. For an extra kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
Storage and Reheating
Leftovers taste even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much in the fridge.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 492 | — |
| Total Fat | 22g | 29% |
| Saturated Fat | 9g | 47% |
| Cholesterol | 113mg | 38% |
| Sodium | 1314mg | 57% |
| Total Carbohydrate | 32g | 12% |
| Dietary Fiber | 7g | 24% |
| Total Sugars | 5g | — |
| Protein | 43g | 86% |
| Vitamin C | 10mg | 11% |
| Calcium | 274mg | 21% |
| Iron | 4mg | 25% |
| Potassium | 921mg | 20% |
