Ingredients
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 cup green salsa or salsa verde
- 2 cups chicken broth
- 1 cup sweet corn (frozen or canned and drained)
- 4 oz cream cheese or 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
- Salt and black pepper, to taste
- Fresh cilantro (optional, for garnish)
- Lime wedges, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion for 4–5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in green chiles, salsa verde, cumin, and chili powder. Cook for 1–2 minutes to deepen flavor.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and corn. Simmer for 10–15 minutes.
- Reduce heat and stir in cream cheese or sour cream, and heavy cream. Stir until melted and smooth.
- Season with salt and pepper to taste. Simmer for a few more minutes to thicken slightly.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
- Use white beans (like cannellini) for extra heartiness.
- Add spinach or kale near the end for extra greens.
- Use jalapeños or jalapeño salsa for more spice.
- Substitute dairy-free cream cheese and coconut cream for a dairy-free version.
- This chili freezes well—cool completely before freezing.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg