🌽 Mexican Street Corn White Chicken Chili
🕒 Total Time: 40–45 minutes
🍲 Servings: 6
🧂 Ingredients
For the Chili:
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb boneless, skinless chicken breasts (or thighs), cubed or shredded
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp ground coriander (optional)
Salt and pepper to taste
1 (4 oz) can diced green chiles
1 (15 oz) can white beans (Great Northern or Cannellini), drained and rinsed
3 cups chicken broth
1½ cups frozen or canned corn (drained)
4 oz cream cheese (softened)
½ cup sour cream
1 cup shredded Monterey Jack cheese (or Pepper Jack for more heat)
Juice of 1 lime
For Garnish (Mexican Street Corn Style):
Crumbled cotija cheese (or feta)
Tajín or chili powder
Chopped fresh cilantro
Extra corn (charred, optional)
Lime wedges
👩🍳 Directions
1. Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté until translucent (about 5 minutes). Stir in garlic and cook for 1 more minute.
2. Cook Chicken:
Add cubed or shredded chicken to the pot. Season with cumin, chili powder, paprika, coriander, salt, and pepper. Cook until the chicken is no longer pink (if using pre-cooked shredded chicken, just stir it in to warm).
3. Build the Chili:
Add the green chiles, white beans, corn, and chicken broth. Stir to combine. Bring to a simmer and cook uncovered for 15–20 minutes to allow flavors to meld.
4. Make It Creamy:
Lower the heat and stir in cream cheese, sour cream, and shredded cheese. Stir until melted and fully incorporated. Finish with fresh lime juice.
5. Optional – Char Corn for Street Corn Flavor:
If you’d like a roasted flavor, char some extra corn in a dry skillet or under the broiler and stir it in at the end or use it as a topping.
6. Garnish and Serve:
Ladle chili into bowls and top with crumbled cotija, Tajín, cilantro, charred corn, and a squeeze of lime. Serve with tortilla chips or warm cornbread on the side.
🌶️ Optional Add-Ins:
1 jalapeño (diced) for extra heat
Avocado slices for richness
Crushed tortilla chips for crunch
Extra beans or corn for a heartier stew
