Mexican Street Corn White Chicken Chili
This delightful fusion of chili and Mexican street corn features a creamy base that provides warmth and comfort, perfect for family dinners or gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing and a hint of healthy fats
- 1 medium onion, diced Adds sweetness and depth
- 3 cloves garlic, minced Essential for flavor
- 1 pound cooked, shredded chicken Gives protein and heartiness
- 3 cups chicken broth The foundation of the chili
- 2 cans sweet corn, drained (or 3 cups frozen corn) Adds sweetness and texture
- 1 can diced tomatoes with green chilies Brings acidity and spice
- 1 can white beans, drained and rinsed (optional) Boosts fiber content
- 1 teaspoon ground cumin Offers warmth to the dish
- 1 teaspoon chili powder Gives it a subtle kick
- 1/2 teaspoon smoked paprika Adds a delicate smokiness
- Salt and black pepper to taste Enhances all flavors
- 1 cup heavy cream or half-and-half For a luscious creaminess
- 1/2 cup sour cream Adds tang and richness
- 1/2 cup crumbled cotija cheese (or feta) For the authentic street corn flavor
- Fresh cilantro, chopped (for garnish) Adds fresh notes
- Diced avocado or jalapeños (optional, for garnish) For an extra kick
- Extra cotija cheese (for garnish) To please cheese lovers
- Lime wedges (for garnish) A zesty finish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and let it cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the shredded chicken, chicken broth, sweet corn, diced tomatoes with chilies, and optional white beans. Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
Cooking
- Bring the mixture to a gentle simmer and let it cook for 15-20 minutes.
- Reduce the heat to low and stir in the heavy cream and sour cream until fully combined. Add the crumbled cotija cheese and lime juice, stirring well and allowing it to heat through gently—avoid boiling.
- Taste the chili and season with additional salt, pepper, or lime as desired.
Serving
- Ladle the chili into bowls and top it with fresh cilantro, optional avocado or jalapeños, extra cotija cheese, and lime wedges.
Notes
Consider adding corn tortillas for a crunch. You can use pre-cooked chicken for faster prep. For a thicker chili, mash some white beans before adding or simmer longer.