Description
This Mexican Street Corn White Chicken Chili combines tender chunks of chicken, smoky spices, and creamy cheeses with sweet fire-roasted corn and white beans for a comforting and flavorful chili inspired by classic Mexican street corn flavors. It’s a hearty yet creamy stew perfect as a main dish for cooler evenings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 (4-ounce) 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
- 1 (15-ounce) can white beans, drained and rinsed
- 1 1/2 cups frozen fire-roasted corn (or canned, drained)
- 3 cups low-sodium chicken broth
Dairy & Finishing Ingredients
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the chicken: Add the diced chicken breasts to the pot and cook, stirring occasionally, until the chicken is no longer pink in the center, about 5 to 6 minutes.
- Add spices and chiles: Stir in the diced green chiles, ground cumin, chili powder, smoked paprika, salt, and black pepper to evenly coat the chicken and onions and toast the spices slightly.
- Combine beans, corn, and broth: Add the drained white beans, fire-roasted corn, and low-sodium chicken broth to the pot. Bring the mixture to a simmer and let cook for 15 minutes to allow the flavors to meld together.
- Incorporate creaminess: Reduce the heat to low, then stir in the sour cream, softened cream cheese, and crumbled cotija cheese. Stir continuously until the cheeses are fully melted and the chili becomes creamy.
- Finish with lime and cilantro: Squeeze in the fresh lime juice and stir in the chopped cilantro. Taste and adjust seasoning as needed with additional salt or pepper.
- Serve: Ladle the chili hot into bowls, optionally topping with extra cotija cheese and fresh cilantro for garnish.
Notes
- For a spicier chili, add a diced jalapeño along with the onion or use hot green chiles instead of mild.
- Using rotisserie chicken reduces cooking time; add it after sautéing onions and garlic and cook just to heat through.
- This chili freezes well; store in airtight containers for up to 3 months and thaw before reheating.
