Description
A creamy, hearty chili with the bold and bright flavors of Mexican street corn, featuring tender shredded chicken, sweet corn, and smoky spices.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 2 cups frozen corn kernels (or fresh corn)
- 2 cans (15 ounces each) white beans, drained and rinsed
- 8 ounces cream cheese, softened
- ½ cup heavy cream (optional)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1–2 jalapeños, diced
- 1 can (4 ounces) green chilies, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon lime juice
- ÂĽ cup cotija cheese, crumbled (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Heat a large pot or Dutch oven over medium heat. Add a drizzle of oil and sauté the diced onion and minced garlic until fragrant, about 2-3 minutes.
- Add the diced jalapeño, green chilies, chili powder, cumin, and paprika. Stir well and cook for another 2 minutes to release the spices’ flavors.
- Place the chicken breasts (or thighs) into the pot and pour in the chicken broth. Bring to a gentle boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the white beans and corn kernels to the pot, stirring well. Let everything simmer for another 10 minutes.
- In a medium bowl, mix the softened cream cheese with the heavy cream until smooth. Gradually stir this mixture into the chili until it’s fully incorporated.
- Add the lime juice and stir well. Taste the chili and adjust the seasoning with salt and pepper as needed.
- Serve hot, topped with crumbled cotija cheese, fresh cilantro, and an extra squeeze of lime if desired.
Notes
[‘Let the chicken simmer gently to ensure it’s tender and easy to shred.’, ‘Use softened cream cheese to avoid lumps in the chili.’, ‘Adjust the spice level by using fewer jalapeños or less chili powder.’, ‘This chili tastes even better the next day as the flavors meld together.’, ‘Use fresh lime juice for a brighter, zesty flavor.’]
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 850
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 6
- Protein: 25
Keywords: Mexican street corn, white chicken chili, creamy chili, comfort food, easy dinner, hearty soup