Mexican Street Corn White Chicken Chili
A creamy and comforting chili that combines traditional chili flavors with the sweetness of Mexican street corn, featuring tender chicken, zesty lime, and topped with cotija cheese and fresh cilantro.
Servings: 6 servings
Calories: 400kcal
Ingredients
Base Ingredients
- 1 tablespoon olive oil For cooking the base
- 1 medium onion, diced Adds sweetness and texture
- 3 cloves garlic, minced For aromatic depth
- 1 pound cooked, shredded chicken Pleasant protein base
- 3 cups chicken broth Flavorful foundation
- 2 cans sweet corn, drained Substitute with 3 cups frozen corn if preferred
- 1 can diced tomatoes with green chilies Adds a little kick
- 1 can white beans, drained and rinsed Optional, adds creaminess
Spices and Seasoning
- 1 teaspoon ground cumin Enhances chili's flavor profile
- 1 teaspoon chili powder Provides warmth and spice
- 1/2 teaspoon smoked paprika Adds smokiness
- to taste salt and black pepper To round out flavors
Creamy Toppings
- 1 cup heavy cream or half-and-half For a luscious finish
- 1/2 cup sour cream Deepens the creaminess
- 1/2 cup crumbled cotija cheese Salty, tangy flavor
- Juice of 1 lime Brightens the dish
Garnishes
- to taste fresh cilantro, chopped For garnish
- to taste diced avocado or jalapeños Optional garnish for extra flair
- to taste extra cotija cheese Garnish, optional
- to taste lime wedges For serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 4-5 minutes.
- Stir in the minced garlic and sauté for another minute until fragrant.
Cooking the Chili
- Add the shredded chicken and pour in the chicken broth.
- Stir in the sweet corn, diced tomatoes with chilies, and optional white beans.
- Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes.
Finishing Touches
- Reduce the heat to low and stir in the heavy cream and sour cream until fully incorporated.
- Add the crumbled cotija cheese and lime juice, stirring gently.
- Taste and season with extra salt, pepper, or lime as desired.
Serving
- Ladle the warm chili into bowls.
- Garnish each bowl with fresh cilantro, diced avocado or jalapeños, additional cotija cheese, and a lime wedge on the side.
Notes
For added depth, roast the corn slightly before adding. Substitute rotisserie chicken for time-saving. For vegan options, replace chicken with chickpeas and use coconut cream. Adjust spiciness with jalapeños or cayenne pepper.