Description
Mexican Street Corn White Chicken Chili brings together the zesty flavors of street corn with hearty chicken in a comforting bowl that’ll make your taste buds dance. Creamy, spicy, and packed with southwestern charm, this chili delivers a satisfying meal your family will request again and again.
Ingredients
Scale
Proteins:
- 2 cup cooked chicken, shredded
Vegetables and Base:
- 4 cup low-sodium chicken broth
- 2 cup white beans, drained and rinsed
- 2 cup frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
Seasonings and Finishing:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 cup heavy cream
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
Instructions
- Warm 2 tablespoons olive oil in a large pot at medium heat (375°F). Sauté 1 diced onion until translucent and soft, approximately 3-4 minutes.
- Add 3 minced garlic cloves, 1 teaspoon cumin, 1 tablespoon chili powder, and 1 teaspoon smoked paprika. Toast spices for exactly 60 seconds until your kitchen fills with an aromatic fragrance.
- Pour 4 cups chicken broth into the pot. Mix in 2 cups white beans and 2 cups shredded chicken. Incorporate 2 cups frozen corn kernels and stir thoroughly.
- Reduce heat to low. Allow the chili to gently simmer for 18-20 minutes, letting the ingredients meld and liquid slightly reduce. Stir occasionally to prevent sticking.
- Carefully pour 1 cup heavy cream into the pot. Squeeze in 2 tablespoons fresh lime juice and fold ¼ cup chopped cilantro throughout the mixture.
- Taste the chili and adjust seasoning with salt and pepper. Ensure the consistency is thick and creamy, with beans and chicken evenly distributed.
- Ladle the hot chili into serving bowls. Garnish with optional toppings like crumbled cheese or additional cilantro sprigs for extra flavor.
Notes
- Swap heavy cream for Greek yogurt or coconut milk to make the chili lighter and more diet-friendly.
- Roast the corn kernels before adding them to intensify the Mexican street corn flavor profile.
- Use rotisserie chicken for a quick shortcut that adds extra depth to the chili’s taste.
- For a vegetarian version, replace chicken with extra beans or plant-based protein like tofu or quinoa.
- Prep Time: 5-7 minutes
- Cook Time: 19-25 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg