If you’re not ready to let go of summer produce, this recipe is for you. Smoky grilled chicken, sweet charred corn, and a creamy white chili come together in one cozy bowl that’s finished with fresh avocado, cilantro, and a squeeze of lime.
It’s comfort food with a fresh summer twist.
Made with simple, affordable ingredients, this recipe is perfect for busy weeknights, freezes beautifully for meal prep, and tastes even better the next day.
Why You’ll Love This Recipe
- Fresh summer corn in every bite
- Smoky grilled chicken adds incredible flavor
- Thick, creamy broth without heavy cream
- Made with affordable pantry staples
- Great for meal prep
- Freezer-friendly
- Family-friendly
Ingredients
For the Chicken
- 3 large chicken breasts, butterflied
- 2 tablespoons olive oil
- 1 tablespoon Made by Madi Salt & Co
- 1 tablespoon Made by Madi Kitchen Classic
For the Chili
- 1 large yellow onion, diced
- 1 (14-ounce) can diced green chiles
- 2 (8-ounce) blocks cream cheese, softened
- 2 (15-ounce) cans white kidney beans
- Blend one can until smooth
- Leave the second can whole
- Kernels from 4 ears grilled sweet corn
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Additional Made by Madi Salt & Co, to taste
For Serving
- Fresh cilantro
- Sliced avocado
- Fresh lime wedges
Instructions
Step 1: Grill the Chicken
Preheat your grill to medium-high heat.
Butterfly the chicken breasts and drizzle with olive oil. Season generously with Made by Madi Salt & Co and Kitchen Classic.
Grill until the chicken reaches an internal temperature of 165°F, about 5–7 minutes per side depending on thickness.
Remove from the grill, let rest for 5 minutes, then chop into bite-sized pieces.
Step 2: Grill the Corn
Place the ears of corn directly on the grill, turning occasionally until lightly charred on all sides.
Once cool enough to handle, slice the kernels from the cob.
Step 3: Cook the Onion
In a large Dutch oven or stockpot over medium heat, sauté the diced onion until soft and translucent, about 5–7 minutes.
Step 4: Build the Chili
Add:
- Green chiles
- One can of whole white kidney beans
- One blended can of white kidney beans
- Cumin
- Smoked paprika
- Additional Salt & Co to taste
Stir everything together until well combined.
Step 5: Make It Creamy
Add the softened cream cheese a little at a time, stirring continuously until completely melted into the chili and smooth.
Step 6: Finish the Chili
Fold in the grilled chicken and grilled corn.
Allow the chili to simmer for 10–15 minutes so all of the flavors come together.
Taste and adjust seasoning if needed.
To Serve
Ladle into bowls and finish each serving with:
- Fresh cilantro
- Creamy avocado
- A generous squeeze of fresh lime
The lime brightens the rich, creamy broth while the avocado and cilantro add the perfect fresh finish.
Serve with warm cornbread for the ultimate summer comfort meal.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Allow the chili to cool completely before transferring to freezer-safe containers.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
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