Get Started:
Season chicken breasts with salt, pepper, cumin, oregano, chili powder, and smoked paprika.
Sear Chicken:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear chicken breasts for 3-4 minutes per side, until lightly browned. Remove chicken from pot and set aside.
Sauté Aromatics:
Add chopped onion and diced jalapeno to the pot and cook until softened, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Build the Chili:
Pour in chicken bone broth, scraping up any browned bits from the bottom of the pot.
Return chicken breasts to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and easily shreds.
Remove chicken from the pot and shred with two forks. Set aside.
Incorporate Corn and Beans:
Stir great northern beans and drained corn into the pot. Simmer for 5 minutes.
“Street Corn” Prep:
While chili simmers, melt butter in a skillet over medium heat. Add corn kernels and cook until slightly charred and tender, about 5-7 minutes.
In a small bowl, mix cooked corn kernels with mayonnaise and cotija cheese.
Finish the Chili:
