Mexican Street Corn White Chicken Chili
A creamy, savory dish that combines tender chicken, zesty spices, and sweet corn, inspired by Mexican street corn, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds flavor and texture
- 3 cloves garlic, minced For aromatic flavor
- 1 can diced green chiles (4 oz) Adds a mild spice
- 1 teaspoon ground cumin For warmth and complexity
- ½ teaspoon smoked paprika For a smoky flavor
- ½ teaspoon chili powder Adjust based on spice preference
- to taste Salt and pepper For seasoning as desired
- 3 cups cooked shredded chicken Rotisserie chicken works great
- 2 cups chicken broth For liquid base
- 1 can white beans (15 oz), drained and rinsed For protein and fiber
- 1 ½ cups frozen or canned corn Use frozen or canned for convenience
Creamy Ingredients
- ½ cup sour cream Adds creaminess and tang
- 4 oz cream cheese, softened For a rich texture
- ½ cup crumbled cotija or feta cheese For garnish and flavor
- 1 tablespoon lime juice Enhances freshness
Garnish
- to taste Fresh cilantro Optional, for garnish
- to taste Extra cheese Optional, for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 1 minute until the spices become fragrant.
Cooking
- Add the shredded chicken, chicken broth, white beans, and corn to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
Final Touches
- Reduce the heat to low and stir in the sour cream and softened cream cheese until melted and fully combined.
- Add lime juice and adjust the seasoning to taste.
Notes
Serve this chili hot in bowls, garnished with crumbled cotija cheese, fresh cilantro, and an extra squeeze of lime for a zesty touch. This dish pairs wonderfully with tortilla chips or cornbread for an extra crunch. Store leftovers in an airtight container in the fridge for up to 3 days.
