Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili

A cozy, creamy chili that combines the flavors of Mexican street corn with tender chicken for a perfect weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken Use rotisserie chicken for convenience.
2 cans corn (drained) Use sweet corn for best flavor.
1 can white beans (drained and rinsed) Cannellini or great northern beans work well.
1 medium onion (chopped) Yellow onion preferred.
2 cloves garlic (minced) Fresh garlic enhances flavor.
4 cups chicken broth Use low sodium to control saltiness.
1 cup heavy cream For a lighter version, use half-and-half.
1 tablespoon lime juice Fresh lime juice is best.
1 teaspoon chili powder Adjust for spice preference.
1 teaspoon cumin Adds warmth and depth.
to taste Salt
to taste Pepper
for garnish Cilantro Chopped.
for topping Cotija cheese Crumbled.

Method

Cooking

In a large pot, sauté the chopped onion and minced garlic until they’re soft and fragrant.
Add in the shredded chicken, drained corn, white beans, chicken broth, heavy cream, lime juice, chili powder, and cumin.
Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.
Season with salt and pepper to taste.
Serve hot, topped with fresh cilantro and crumbled Cotija cheese.

Notes

If you end up with leftovers, this chili keeps well in the fridge for 3-4 days or can be frozen for up to 3 months. Reheat on the stove or microwave, adding a splash of chicken broth if it thickens too much.