Description
This Mexican Street Corn White Chicken Chili is a delightful blend of flavors with juicy chicken, sweet corn, and creaminess. It’s perfect for a quick, comforting meal that everyone will love.
Ingredients
Scale
- 2 large, boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush chicken breasts and corn cobs with 1 tablespoon olive oil, and season with salt and pepper.
- Grill chicken over medium-high heat for 5-7 minutes per side until cooked through, and grill corn cobs for 8-10 minutes until charred.
- Let grilled ingredients cool, then dice or shred chicken and cut kernels off the cobs, saving some corn for topping.
- In a Dutch oven, heat the remaining olive oil over medium heat and sauté diced onion and jalapeños for 3-4 minutes until softened.
- Add garlic and cook for another minute to release its aroma.
- Stir in cumin, smoked paprika, chipotle chili powder, salt, and pepper; cook for 30 seconds to bloom the spices.
- Add diced grilled chicken, most of the grilled corn, white beans, and chicken broth to the pot and stir to combine.
- Bring to a gentle boil, reduce heat, and let it simmer uncovered for 15-20 minutes.
- Remove the pot from heat and stir in the Mexican crema, shredded Pepper Jack cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed, and add adobo sauce or Tajín for extra flavor.
- Serve in bowls and top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips.
Notes
For a milder chili, remove the seeds from jalapeños before dicing.
You can use leftover rotisserie chicken for quicker preparation.
Add more lime juice before serving for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg