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Mexican Street Corn White Chicken Chili

Creamy Mexican Street Corn White Chicken Chili for Cozy Nights

A delightful twist on classic chili featuring Mexican street corn flavors, creamy texture, and tender chicken. Perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil can replace with avocado oil
  • 1 medium onion, diced substitute with shallots for a milder taste
  • 3 cloves garlic, minced use garlic powder if fresh is unavailable
  • 1 pound chicken breasts, cut into bite-sized pieces substitute with cooked rotisserie chicken
  • 1 teaspoon ground cumin use coriander for a slight flavor shift
  • 1 teaspoon smoked paprika use regular paprika if necessary
  • 1 teaspoon chili powder adjust amount based on preference
  • to taste salt
  • to taste black pepper
For the Broth
  • 4 cups chicken broth
  • 1 can white beans, drained canned chickpeas can be a substitute
  • 1 cup frozen corn fresh grilled corn can enhance flavor
  • 1 cup heavy cream substitute with coconut milk for a lighter version
For the Fresh Finish
  • 1 handful fresh cilantro, chopped omit if not preferred
  • 1 tablespoon lime juice fresh or bottled can be used

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
  2. Introduce 3 minced garlic cloves to the pot and cook for an additional minute. Avoid browning the garlic.
  3. Incorporate 1 pound of chicken breast pieces into the pot. Season with 1 teaspoon each of cumin, smoked paprika, chili powder, salt, and black pepper. Cook until chicken is no longer pink, about 5-7 minutes.
  4. Pour in 4 cups of chicken broth, stirring well. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
  5. Stir in 1 can of drained white beans and 1 cup of frozen corn. Simmer for an additional 5 minutes.
  6. Slowly mix in 1 cup of heavy cream and a handful of chopped cilantro. Squeeze in the juice of 1 lime, adjusting seasoning to taste.
  7. Ladle into bowls and garnish with toppings like avocado slices, crumbled queso fresco, or extra cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 10mg

Notes

Perfect for family dinners or gatherings. Store in the fridge for up to 3 days or freeze for up to 3 months.

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