Description
This Mexican Street Corn White Chicken Chili is a flavorful and comforting twist on traditional chili, combining tender shredded chicken, creamy white beans, and sweet corn with a blend of warm spices. Topped with a zesty Mexican street corn mixture and fresh cilantro, this dish is perfect for a hearty family meal served with tortilla chips or cornbread.
Ingredients
Scale
Chili
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as cannellini or Great Northern beans), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups frozen corn)
- 1 cup roasted corn (optional, for extra flavor)
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
Mexican Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or roasted)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup Cotija cheese (or feta cheese)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Mexican Street Corn Mixture: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the corn kernels and cook until slightly charred and tender, about 5-7 minutes. Remove from heat and let cool slightly. In a bowl, combine the cooked corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and garlic powder. Mix well and set aside for serving.
- Make the Chili: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the cooked shredded chicken, white beans, canned corn, roasted corn (if using), chicken broth, heavy cream, cumin, chili powder, smoked paprika, coriander, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer and cook gently for 20-25 minutes to allow flavors to meld together. Stir in lime juice and adjust seasoning if necessary.
- Serve the Chili: Ladle the chili into bowls and top each serving with a generous spoonful of the prepared Mexican street corn mixture. Garnish with fresh cilantro and additional lime wedges. Serve hot with tortilla chips, cornbread, or a side salad for a complete meal.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- For a lighter chili, substitute heavy cream with half-and-half or reduce the amount of cream.
- The Mexican street corn topping can be made ahead and stored in the fridge for up to 2 days.
- Adjust cayenne pepper to increase or decrease the heat to your preference.
- Serve with tortilla chips or cornbread to complement the flavors.
