Creamy Mexican Street Corn White Chicken Chili (Print Version)
Mexican Street Corn White Chicken Chili: a creamy, zesty twist! Savor roasted corn, tender chicken & a rich broth. Your new go-to comfort meal. Easy to make!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Base Ingredients
01 -
2 boneless, skinless chicken breasts, diced
02 -
1 tbsp olive oil
03 -
1 large yellow onion, diced
04 -
3 cloves garlic, minced
05 -
2 (15 oz) cans cannellini or great northern beans, undrained
06 -
4 cups chicken broth (low-sodium preferred)
07 -
1 (10 oz) bag frozen sweet corn
→ Flavor Boosters & Spices
08 -
1 (4 oz) can diced mild green chiles
09 -
4 oz cream cheese, softened
10 -
2 tbsp fresh lime juice
11 -
1 tbsp chili powder
12 -
1 tsp ground cumin
13 -
1 tsp smoked paprika
14 -
1/2 tsp garlic powder
15 -
1/2 tsp onion powder
16 -
Salt and freshly ground black pepper to taste
→ Mexican Street Corn Toppings
17 -
1/2 cup crumbled Cotija cheese
18 -
1/4 cup fresh cilantro, chopped
19 -
1/4 cup sour cream or Mexican crema
→ Optional Extras
20 -
Thinly sliced jalapeño, for garnish
21 -
Tortilla chips, for serving
# Instructions:
01 -
First things first, get that corn roasting! Spread your frozen corn on a baking sheet, maybe with a tiny drizzle of oil. Pop it in a hot oven (around 400°F/200°C) for about 15-20 minutes, until it starts to get those lovely charred bits. This step, honestly, takes this Mexican Street Corn White Chicken Chili to a whole new level. While that’s happening, dice your chicken breasts into bite-sized pieces. I always try to get them uniform so they cook evenly.
02 -
In a large pot or Dutch oven, heat a little oil over medium heat. Toss in your diced onion and let it soften, maybe 5-7 minutes, until it's translucent and smells sweet. Then, add your garlic and cook for just another minute until fragrant – don't let it burn! Next, add your chicken pieces and brown them on all sides. This isn't about cooking them through, just getting some nice color. I always hear that sizzle and know good things are coming.
03 -
Now for the spices! Stir in your chili powder, cumin, smoked paprika, garlic powder, and onion powder with the chicken and onions. Cook for about a minute, stirring constantly, until those spices are super fragrant. You'll smell the warmth filling your kitchen, it's just wonderful. Add your diced green chiles and stir them in. This is where the foundation of your Mexican Street Corn White Chicken Chili really starts to take shape.
04 -
Pour in your chicken broth, add the undrained white beans, and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender enough to shred easily. This is the part where I always forget to taste and adjust the seasoning early on, so learn from me – give it a little sample!
05 -
Once the chicken is cooked, remove it from the pot, shred it using two forks (or even a hand mixer, if you're feeling fancy and messy like me!), and set aside. Stir the cream cheese into the chili until it's completely melted and the chili is wonderfully creamy. Add the roasted corn and the shredded chicken back into the pot. Stir well to combine everything.
06 -
Finally, stir in the fresh lime juice. This brightens everything up and cuts through the richness, giving it that authentic street corn zing. Taste and adjust seasonings – you might need a little more salt or pepper. Ladle your beautiful Mexican Street Corn White Chicken Chili into bowls and top with a generous sprinkle of cotija cheese, a dollop of sour cream or crema, and a handful of fresh cilantro. A slice of jalapeño, if you're feeling spicy!
# Notes:
01 -
Always roast your corn first; it adds so much depth that you just can't skip.\nThis chili freezes beautifully, making it a fantastic make-ahead meal for busy days.\nIf you're out of Cotija, crumbled feta or even a sharp white cheddar can work as a topping.\nA squeeze of extra lime juice right before serving really brightens all the flavors.
# Tools You'll Need:
01 -
Large Pot/Dutch Oven
02 -
Baking Sheet
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 22 g
Total Carbohydrate: 35 g
Protein: 30 g