Description
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on traditional chili. Packed with tender chicken, white beans, sweet corn, and bold spices, this hearty dish is perfect for a cozy meal any day of the week.
Ingredients
Chicken Chili:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups frozen corn or fire-roasted corn
Garnish:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and sauté onion until softened. Add garlic and cook for 1 minute.
- Add Ingredients: Stir in green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Add chicken, broth, white beans, and corn. Simmer until chicken is cooked through.
- Shred Chicken: Remove chicken, shred, and return to pot. Stir in sour cream, cheese, cilantro, and lime juice.
- Serve: Simmer for 5 minutes, then serve hot, garnished with extra cheese and cilantro.
Notes
- For a spicier kick, add jalapeños or hot sauce.
- This chili thickens upon sitting, making it great for leftovers.
- Serve with tortilla chips or warm cornbread.
