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Mexican Street Corn White Chicken Chili

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A creamy, rich white chicken chili combined with the tangy, smoky flavors of Mexican street corn, perfect for cozy nights or gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 cups cooked white beans (or canned, drained and rinsed)
  • 1 cup sweet corn kernels (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1/2 cup crumbled cotija or queso fresco
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, sliced (optional)
  • 1 avocado, diced
  • Tortilla strips or chips
  • 1 teaspoon chipotle chili powder (optional)
  • Additional veggies like diced bell peppers or zucchini (optional)
  • Grated cheese (optional)

Instructions

  1. Dice the onion, mince the garlic, and cube the chicken breasts. Prepare seasonings, beans, and corn. Grill or char fresh corn if using.
  2. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and sauté until softened and translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
  3. Add the cubed chicken to the pot. Season with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
  4. Add the ground cumin, smoked paprika, and chili powder. Stir to coat the chicken and aromatics in the spices, cooking for about 1 minute to release their flavors.
  5. Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 15 minutes to allow the flavors to meld.
  6. Stir in the cooked white beans and corn kernels. Simmer for another 10 minutes, letting the flavors develop.
  7. Reduce heat to low and stir in the heavy cream (or half-and-half). Let it warm through for 5 minutes. Add the lime juice and adjust the seasoning with additional salt and pepper if needed.
  8. Ladle the chili into bowls and top with crumbled cotija cheese, chopped cilantro, jalapeño slices, diced avocado, and tortilla strips. Serve warm and enjoy!

Notes

[‘Sauté onions and garlic slowly to build flavor.’, ‘Grilling or charring the corn adds a smoky flavor.’, ‘Use fresh lime juice for better flavor.’, ‘Adjust spice levels to taste.’, ‘Rotisserie chicken can be used for convenience.’]

Nutrition

Keywords: Mexican street corn, white chicken chili, comfort food, easy dinner, healthy recipe, gluten-free, creamy chili

Find it online: https://blairrecipes.com/mexican-street-corn-white-chicken-chili-recipe-youll-love/