Description
This Mexican Street Corn White Chicken Chili is a flavorful and easy-to-make dish perfect for a weeknight meal. It combines tender chicken, creamy broth, hearty beans, and sweet corn with the vibrant taste of Mexican street corn.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen corn (or 2 cups fresh corn, grilled)
- 1 cup heavy cream
- 1 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: Crumbled queso fresco, Avocado slices, Lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until translucent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the chicken pieces to the pot, and season with cumin, smoked paprika, chili powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is no longer pink (about 5-7 minutes).
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 10 minutes.
- Stir in the white beans and corn, and continue to simmer for another 5 minutes.
- Add the heavy cream and chopped cilantro, mixing well until incorporated.
- Squeeze the lime juice into the chili and stir to combine.
- Taste and adjust seasoning if necessary.
- Serve with your choice of toppings, such as crumbled queso fresco, avocado slices, or lime wedges for extra freshness.
Notes
- For an even richer flavor, grill fresh corn before adding it to the chili.
- Adjust chili powder to your preferred spice level.
- This chili can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American