Mexican Street Corn White Chicken Chili

Looking to elevate your meal planning? Dive into the flavorful world of Mexican Street Corn White Chicken Chili! This easy, comforting dish features shredded chicken, sweet corn, and a blend of spices that will delight your taste buds. Perfect for gatherings or cozy nights in, it invites endless customization and garnishing options. Don’t miss out! Click to discover how to make this hearty chili that everyone will love!

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Ingredients

2 cups cooked shredded chicken

1 can (15 oz) white beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 jalapeños, diced (adjust for heat preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Crumbled cotija cheese (for garnish)

Tortilla strips (for garnish)

Instructions

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

Add the minced garlic and diced jalapeños, cooking for an additional 1-2 minutes until fragrant.

Stir in the cooked shredded chicken, corn kernels, white beans, ground cumin, smoked paprika, and chili powder. Cook for about 5 minutes to combine the flavors.

Gradually pour in the chicken broth, stirring to combine. Bring the chili to a gentle boil.

Lower the heat and allow the chili to simmer for about 20 minutes, letting all the flavors meld together.

Stir in the heavy cream and lime juice, adjusting the salt and pepper taste as needed. Let it simmer for an additional 5 minutes.

Serve the chili hot, garnished with chopped cilantro, crumbled cotija cheese, and a sprinkle of tortilla strips for added crunch.

Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings