Directions
- 1Sauté onions, garlic, and jalapenos in a large pot.
- 2Add chicken breasts and chicken broth. Simmer until chicken is cooked through.
- 3In a cast iron skillet, sauté corn until blackened.
- 4Remove a cup of corn to use for topping later.
- 5Mix the remaining corn, red onion, cotija cheese, sea salt, red wine vinegar, and cilantro in a bowl.
- 6Shred the cooked chicken breasts.
- 7Add shredded chicken, blackened corn, and white beans to the pot.
- 8Stir in greek yogurt.
- 9Serve the chili topped with the reserved corn mixture, lime juice and extra jalapeno slices.
Ingredients
- 1 cup onions
- 4 cloves garlic
- 2 jalapenos
- 2 chicken breasts
- 4 cups chicken broth
- 2 cups corn
- 1 cup red onion
- 1 teaspoon sea salt
- 1 tablespoon red wine vinegar
- 1 cup cotija cheese
- 1 handful cilantro
- 1 can white beans
- 1 cup greek yogurt
- 1 tablespoon lime juice
Equipment
large potcast iron skilletmeasuring cupwooden spoonforksmixing bowl
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