Easy Mexican Street Corn White Chicken Chili Recipe
This delicious and creamy white chicken chili combines the flavors of Mexican street corn with hearty chicken, making it perfect for a comforting meal. It's easy to prepare and packed with flavor.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 can opener
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) corn (or 2 cups fresh or frozen corn)
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 cup heavy cream
- 1 cup crumbled queso fresco cheese (optional)
- to garnish fresh cilantro
- for serving lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the shredded chicken, white beans, corn, chicken broth, diced green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer and let it cook uncovered for about 20 minutes, stirring occasionally.
- After 20 minutes, reduce the heat to low and stir in the heavy cream. Allow it to heat through for an additional 5 minutes.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with crumbled queso fresco, fresh cilantro, and lime wedges on the side.
Notes
For a spicier chili, consider adding diced jalapeños or a pinch of cayenne pepper.
This chili can be topped with avocado, corn chips, or additional lime juice for extra flavor.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.