Warm up some oil or butter in a big pot over medium heat. I like using butter because it makes the base taste richer and smoother.
Add the onion first and cook for a couple of minutes until it starts to soften, then stir in the garlic and sauté for another minute until everything smells nice and fragrant.
Add in the shredded chicken, corn, beans, and green chilies. Give it all a good stir so everything starts blending together nicely.
Pour in the chicken broth, then add cumin, smoked paprika, chili powder, salt, and pepper. Stir well, bring it to a gentle simmer, then lower the heat and let it cook for about 20 minutes, stirring now and then so it doesn’t stick and the flavours blend nicely.
Add the cream and lime juice. Then reduce the heat. Let it cook gently for another 5–10 minutes, just until creamy.
Taste as it cooks and adjust the seasoning as you go. Add a bit more lime for extra freshness or sprinkle some chili powder if you’d like a stronger kick.
Finally, ladle the chili into bowls and serve it hot, topped with crumbled cotija cheese, fresh coriander, and a squeeze of lime to finish it off.
