Mexican Street Corn White Chicken Chili
This creamy, comforting one-pot chili brings together the bold flavors of Mexican street corn with tender shredded chicken and smoky spices. A cozy meal that’s perfect for busy weeknights or relaxing weekends.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups fire-roasted corn kernels fresh or frozen
- 2 cans white beans drained and rinsed
- 4 cups chicken broth
- 1 can green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 4 oz cream cheese or sour cream
Optional Garnishes
- cotija cheese crumbled
- fresh cilantro chopped
- lime juice to taste
- tortilla chips for serving
Instructions
- Heat oil in a large pot. Sear the chicken on both sides until golden. Remove and set aside.
- Add chopped onion and garlic to the same pot. Cook until soft and fragrant.
- Stir in fire-roasted corn, cumin, chili powder, and smoked paprika. Cook for 1–2 minutes to toast the spices.
- Pour in chicken broth, add white beans and green chiles. Return chicken to pot. Simmer until chicken is cooked through, about 20 minutes.
- Remove chicken, shred with forks, and return to pot. Stir to combine.
- Add cream cheese or sour cream. Stir until melted and smooth.
- Serve hot, topped with cotija cheese, cilantro, lime juice, and tortilla chips if desired.
Notes
This chili freezes well and tastes even better the next day. Make it dairy-free with coconut milk or vegan cream cheese, and feel free to add veggies like zucchini or spinach near the end of cooking.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 8gCholesterol: 90mgSodium: 950mgPotassium: 620mgFiber: 6gSugar: 5gVitamin A: 700IUVitamin C: 22mgCalcium: 100mgIron: 3.2mg
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