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A bowl of creamy white chicken chili topped with vibrant corn kernels, fresh cilantro, and a sprinkle of cheese. The dish is served in a rustic white bowl on a wooden table, with a spoon resting beside it. The chili's smooth texture contrasts with the colorful toppings, making it look hearty and inviting.

Hearty & Creamy Mexican Street Corn White Chicken Chili

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Discover the hearty and creamy Mexican Street Corn White Chicken Chili, a flavorful comfort food combining tender white chicken, fresh corn, and smoky spices. Perfect for cozy evenings and family gatherings, this chili offers a vibrant taste of Mexico with rich, creamy textures and a hint of spice. Easy to make and highly customizable, it’s the ideal addition to your weeknight dinner lineup.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, chopped
  • 1 can (15 oz) white kidney beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Fresh lime wedges, for serving

Instructions

  1. Start by dicing the chicken breasts, chopping the onion, and mincing the garlic. Prepare all your ingredients for efficient cooking.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add chopped chicken to the pot, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
  4. Stir in chili powder, cumin, smoked paprika, and a pinch of salt. Cook for 1 minute to toast the spices. Add corn kernels and stir to combine.
  5. Pour in chicken broth and add drained white beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  6. Stir in heavy cream (or coconut milk) and shredded cheese until melted and smooth. Adjust seasoning and garnish with chopped cilantro if desired.

Notes

  • For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese options.
  • Pre-cooked shredded chicken can be added during the final step for quicker preparation.
  • This chili keeps well stored in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months for longer storage.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 bowl (about 1 1/2 cups)
  • Calories: 350 kcal Kcal
  • Sugar: 7 g
  • Sodium: 920 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 85 mg

Find it online: https://www.serenarecipes.com/hearty-creamy-mexican-street-corn-white-chicken-chili/