Mexican Street Corn White Chicken Chili
This hearty and flavorful white chicken chili is inspired by the classic Mexican street corn.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 chopping board
- 1 set measuring cups
- 1 set measuring spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 can white beans, drained and rinsed (15 oz)
- 2 cups cooked chicken, shredded
- 2 cups frozen corn (or fresh if in season)
- 1 cup heavy cream
- ¼ cup fresh cilantro, chopped
- 2 limes juice of
- to taste salt and pepper
- optional Cotija cheese for garnish
- optional Lime wedges for serving
- optional Extra cilantro for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, chili powder, and smoked paprika, and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the white beans, shredded chicken, and frozen corn, stirring to combine. Simmer for 15 minutes, allowing the flavors to meld.
- Reduce heat to low and stir in the heavy cream. Simmer for another 5 minutes, ensuring the chili is heated through.
- Stir in the chopped cilantro and lime juice, and season with salt and pepper to taste.
- Remove from heat and serve hot. Garnish with cotija cheese, lime wedges, and extra cilantro if desired.
Notes
This chili can be stored in the refrigerator for up to 3 days and also freezes well.
Serve with tortilla chips or crusty bread for an extra crunch.
For a slightly spicier version, you can add diced jalapeños along with the onions.