Skip to Content
Menu

Southwestern Chili with Elote Topping

  • Save Recipe
  • Prep 15 min
  • Total 15 min
  • Servings 2
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Try this delicious Mexican street corn-inspired topping, ready in a few minutes with only a few ingredients.
Updated Aug 14, 2014
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 pouch (20 oz) Progresso™ Southwest Style white chicken chili with beans
  • 1 ear fresh sweet corn, husks removed
  • Cooking spray
  • 1/4 cup crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Ancho chile powder, if desired

Steps

  • 1
    Heat chili as directed on pouch; divide between 2 bowls.
  • 2
    Meanwhile, set oven control to broil. Spray corn with cooking spray. Place on broiler pan; broil with top 4 to 6 inches from heat 3 to 5 minutes, turning once or twice, until corn is charred. Carefully cut corn off cob using sharp knife. In small bowl, mix charred corn kernels, cheese, cilantro and lime juice. Top chili with corn mixture; sprinkle with chile powder.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, use 1/2 cup cooked whole kernel corn.

Nutrition

370 Calories, 12g Total Fat, 23g Protein, 42g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
950mg
40%
Potassium
150mg
4%
Total Carbohydrate
42g
14%
Dietary Fiber
9g
35%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved