Description
Creamy, cozy, and packed with flavor, this Mexican Street Corn White Chicken Chili combines tender chicken, sweet corn, and bold spices with a creamy cheese base. Perfect for chilly nights!
Ingredients
1 lb boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1–2 jalapeños, seeded and minced (optional)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
2 (15 oz) cans white beans, drained and rinsed
4 cups low-sodium chicken broth
3 cups corn kernels (fresh, frozen, or roasted)
4 oz cream cheese, softened
1 cup Mexican crema or sour cream
1 cup crumbled Cotija cheese (plus more for topping)
¼ cup chopped cilantro
Juice of 1 lime (plus wedges for serving)
Salt and chili flakes, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and jalapeños.
2. Mix in chili powder, cumin, smoked paprika, and black pepper. Add chicken and broth. Bring to a simmer, cover, and cook for 20 minutes.
3. Remove chicken, shred it, then return it to the pot. Add white beans and corn, stirring to combine.
4. Reduce heat to low and stir in cream cheese until melted. Then add crema and Cotija cheese, stirring until smooth. Do not boil.
5. Turn off heat, stir in lime juice and cilantro. Taste and adjust seasoning. Serve warm with toppings.
Notes
To make it spicier, use more jalapeños or chili flakes.
To make ahead, leave out crema and cheese before freezing, and stir in after reheating.
Serve with cornbread, tortilla strips, or lime rice.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg