Description
Hey there, friend! Come on in, kick off your shoes, and get ready for your kitchen to smell absolutely incredible. Is there anything more comforting than a pot of chili bubbling away, promising warmth, flavor, and a bit of culinary joy? Today, we’re skipping the usual beef-and-tomato route and diving into a bowl of something truly special: Creamy Chicken, Corn & Black Bean Chili.
Ingredients
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2 lbs boneless, skinless chicken thighs or breasts (thighs stay juicier)
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4 tsp minced garlic (fresh or jarred)
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2 cans (14.75 oz each) cream-style corn
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3 cups frozen corn (fire-roasted preferred for extra flavor)
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2 cans (15 oz each) black beans, drained and rinsed
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2 cans (4 oz each) diced green chiles, undrained
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4 tsp chili powder
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1 tsp paprika (use smoked for depth)
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2½ tsp ground cumin
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2 tsp salt
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1 tsp black pepper
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2 cups chicken broth (low-sodium if preferred)
Instructions
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Add everything to your slow cooker: Place the chicken at the bottom, then add all other ingredients. Stir gently to mix.
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Cook:
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On LOW for 6–7 hours, or
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On HIGH for 3–4 hours.
The chicken should be fall-apart tender.
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Shred the chicken: Use two forks to shred the chicken directly in the pot. Stir well to mix it evenly into the chili.
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Taste and adjust: Add more salt, pepper, or a splash of lime juice if needed.
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Serve warm: Ladle into bowls and top with your favorites—shredded cheese, sour cream, avocado slices, cilantro, or tortilla chips.
Notes
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Fire-roasted corn = smoky depth. Regular corn works fine, but the roasted version adds a beautiful layer of flavor.
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No cream-style corn? Blend a can of corn with ½ cup of its liquid for a quick substitute.
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Too thin? Simmer uncovered for 20–30 minutes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
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Add creaminess: Stir in ½ cup of softened cream cheese or sour cream during the last 30 minutes of cooking.
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Brighten it up: A squeeze of lime just before serving lifts every flavor beautifully.