... Print

Mexican Street Corn White Chicken Chili

A bowl of Mexican street corn white chicken chili topped with cheese, cilantro, and a lime wedge.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, one-pot white chicken chili inspired by Mexican street corn, featuring charred corn, lime, and cilantro. Perfect for a cozy meal or game day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can sweet corn, drained
  • 1 (4-ounce) can diced green chilies
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • For Toppings:
  • Crumbled cotija cheese
  • Lime wedges
  • Chopped fresh cilantro
  • Sour cream or Mexican crema
  • Diced avocado
  • Crushed tortilla chips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed cannellini beans, drained sweet corn, and diced green chilies.
  4. Return the browned chicken to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  6. Stir in the heavy cream, chopped cilantro, and lime juice. Season with salt and pepper to taste.
  7. Heat through for another 5 minutes, but do not boil.
  8. Serve hot, garnished with your favorite toppings like crumbled cotija cheese, lime wedges, fresh cilantro, sour cream, diced avocado, and crushed tortilla chips.

Notes

  • For an extra layer of flavor, you can char the corn before adding it to the chili. Grill or roast the corn until lightly charred, then cut the kernels off the cob.
  • This chili is also delicious with shredded rotisserie chicken for a quicker meal.
  • If you don’t have cannellini beans, great northern beans or navy beans work well too.
  • Consider this a great option if you are looking for meal planning ideas that are both comforting and flavorful.

Nutrition

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

3 Shares
Tweet
Pin3
Share