The weather, here in Memphis at least, is in its strange cold/warm/rainy/chance of snow phase. I mean, it is 60 degrees one day and 25 the next. We’ve had the hunkering down January, but we are not quite in spring is coming March. So warm soups and chilis still totally appropriate, but maybe not so much the hearty beef stews and heavy braises. So I present a great bowl of warm and comforting chili, but with a fresher and peppier take. Well-seasoned chicken in a super creamy base speckled with poblano pepper and corn all set off with jazzy chili-lime seasoning. I take inspiration from elotes, or Mexican street corn. Roasted corn cobs slathered in mayonnaise and rolled in chili seasoning, lime juice and cotija cheese. I love a meal like this for entertaining or a family night in – a big bowl of delicious chili with lots of toppings so everyone can tailor their bowl to their own tastes. I call it interactive eating.
Cooking the chicken layered with seasoning really does add so much to this chili. Sure, you could use some purchased pulled or rotisserie meat, but this easy extra step really does pump up the flavor, with tangy flavorful strands of juicy chicken. I love a roasted poblano pepper in this for its fresh texture and smoky hint, but you could use a can of diced green chiles. I know mayonnaise seems weird in a soup, but it really adds a smooth creaminess and the characteristic tang so central to Mexican street corn. Just temper it slightly with the warm broth so it doesn’t split. A small dose of cream pulls it all together. I buy crispy tortilla strips in the produce department where they sell “salad toppers” but you can cut and crisp fresh tortillas or use tortilla chips. Chopped cilantro, crumbled cotija cheese, lime wedges and plenty of Tajin just layer on the flavor. A salad with avocado would be a go-along with this chili.
Ingredients
- For the Chicken
3 boneless, skinless chicken breast halves
1 Tablespoon chili-lime seasoning (like Tajin)
2 teaspoons Mexican oregano
2 teaspoons kosher salt
- For the Chili
1 large poblano pepper
2 Tablespoons olive oil
1 medium onion, finely diced
2 cloves of garlic, finely minced
4 teaspoons chili-lime seasoning (like Tajin), divided
1 teaspoon cumin
1 teaspoon Mexican oregano
4 cups (32-ounce box) chicken broth
16-ounce bag frozen yellow corn
2 Tablespoons lime juice, divided (from about 1 lime)
2 teaspoons kosher salt
8 ounces cream cheese, at room temperature
¼ cup mayonnaise
¼ cup heavy cream
- For the Toppings
Crispy tortilla strips
Crumbled cotija cheese
Lime slices
Chili-lime seasoning like Tajin
Chopped cilantro
Directions
- For the Chicken
- Heat the oven to 350 degrees. Pat the chicken breasts dry with paper towels and put in a baking dish sprayed with cooking spray. Sprinkle over the chili-lime, oregano and salt. Bake for about 30 minutes, until the chicken is cooked through to an internal temperature of 165 degrees. Cook slightly, then shred finely. I put the chicken in a bowl and use an electric hand mixer to make quick work of it, but you can pull it apart with two forks. Remember to shred it enough so it is easy to eat from a spoon. The chicken can be cooled, covered and refrigerated up to a day ahead.
- For the Chili
- Char the outside of the poblano pepper. I do this by placing the pepper directly over my gas stove burner, turning it with tongs until all sides are completely black. You can also do this under the broiler in the oven, placing the pepper on a baking sheet lined with foil and turning it with the tongs to blacken all sides. When the pepper is black, place it in a paper bag and roll the top to seal, or wrap it tightly in foil. This will help steam the skin off. When it is cool enough to handle, the blackened skin will practically wipe off. I run it under water to get all the charred bits off. Pat dry with paper towels, then remove the stem and seed pod, then dice the pepper into small piece. The diced pepper can be put in a ziptop bag or airtight container and held in the fridge up to a day.
- Heat the oil in a 5-quart Dutch oven over medium heat. Cook the onion until it is soft and glassy, then add the garlic and cook a further minute. Add the chili-lime, cumin and oregano and stir. Cook a further minute until fragrant. Add the diced poblano and stir. Pour in the chicken broth, then add the shredded chicken and corn. Stir in 2 Tablespoons lime juice. Stir well and bring to a boil over medium high heat. Reduce the heat, cover the pot and simmer for 20 minutes.
- Cut the cream cheese into small cubes. Put the mayonnaise in a small bowl and sti in a tablespoon or so of the hot broth from the soup. This tempers the eggs in the mayonnaise so it doesn’t split. Take the soup off the heat and stir in the cream cheese cubes, a few at a time, until thoroughly melted and smooth. Add the tempered mayonnaise and heavy cream and stir to combine. Add a further 2 teaspoons of chili-lime and more lime juice if you think it needs it. Serve immediately or cool, cover and refrigerate for a one day. Reheat gently over medium low heat.
- Serve topped with tortilla strips, crumbled cotija cheese, more chili-lime, slices of lime and chopped cilantro.
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