Description
This Mexican Street Corn White Chicken Chili combines tender shredded chicken with creamy white beans and corn, accented by warm spices and topped with a flavorful Mexican street corn mixture. It’s a hearty, flavorful dish perfect for a cozy dinner.
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 (cannellini or Great Northern), drained and rinsed
- 1 cup corn kernels (canned, drained or frozen)
- 1 cup roasted corn (optional, for extra flavor)
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 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 chili base: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add chicken and beans: Add the shredded cooked chicken to the pot, followed by the drained white beans and corn. Stir well to combine all the ingredients.
- Season and simmer: Pour in the chicken broth and stir in the cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20 minutes to allow flavors to meld together.
- Finish with cream and lime: Stir in the heavy cream (or half-and-half) and lime juice. Allow it to heat through but do not boil to prevent curdling. Adjust seasoning with additional salt and pepper if needed.
- Make the Mexican street corn topping: In a skillet, heat the olive oil over medium heat. Add the corn kernels and cook until they are slightly charred and tender, about 5-7 minutes. Remove from heat and transfer to a bowl. Mix in mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and garlic powder until well combined.
- Serve the chili: Ladle the warm chili into bowls. Top each serving with a generous spoonful of the Mexican street corn mixture. Garnish with fresh cilantro and serve with lime wedges on the side. Perfect alongside tortilla chips, cornbread, or a light salad.
Notes
- You can substitute chicken thighs for chicken breasts if you prefer darker meat.
- For a lighter option, use half-and-half instead of heavy cream.
- If you don’t have roasted corn, you can char fresh or frozen corn in a dry skillet to get similar flavor.
- The chili can be made a day ahead to deepen the flavors and reheated gently before serving.
- Adjust the cayenne pepper and chili powder quantities depending on your preferred level of spiciness.
