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Mexican Street Corn White Chicken Chili

This hearty and flavorful white chicken chili combines the essence of Mexican street corn with tender pieces of chicken, creamy beans, and a hint of spice. Perfect for a comforting meal any night of the week!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup frozen corn (or 2 cups fresh corn, grilled)
  • 1 cup heavy cream
  • 1 cup chopped fresh cilantro
  • Juice of 1 lime lime
  • as needed optional toppings: crumbled queso fresco, avocado slices, lime wedges For extra freshness.

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, until translucent.
  • Stir in the minced garlic and cook for another minute, until fragrant.
  • Add the chicken pieces to the pot, and season with cumin, smoked paprika, chili powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is no longer pink (about 5-7 minutes).
  • Pour in the chicken broth and bring the mixture to a boil.
  • Once boiling, reduce the heat to low and let it simmer for 10 minutes.
  • Stir in the white beans and corn, and continue to simmer for another 5 minutes.
  • Add the heavy cream and chopped cilantro, mixing well until incorporated.
  • Squeeze the lime juice into the chili and stir to combine.
  • Taste and adjust seasoning if necessary.
  • Serve with your choice of toppings, such as crumbled queso fresco, avocado slices, or lime wedges for extra freshness.

Notes

This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well.
For a spicy kick, add diced jalapeños or a pinch of cayenne pepper.
Serve with your choice of toppings, such as crumbled queso fresco, avocado slices, or lime wedges for extra freshness.