Description
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on classic chili. Loaded with tender chicken, white beans, fire-roasted corn, and a blend of spices, this hearty dish is perfect for cozy nights in.
Ingredients
For the 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
For Serving:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened, then stir in garlic and cook for another 1 minute.
- Add the green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
- Add the chicken breasts, chicken broth, white beans, and corn. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the sour cream, cotija cheese, cilantro, and lime juice.
- Simmer for another 5 minutes, then serve hot, topped with extra cheese and cilantro if desired.
Notes
- For a spicier chili, add chopped jalapeños or a dash of hot sauce.
- This chili thickens as it sits, so it’s great for leftovers.
- Serve with tortilla chips or warm cornbread.