Creamy Mexican Street Corn White Chicken Chili
A perfect blend of comfort and flavor, this creamy chili combines Mexican street corn with tender chicken and white beans for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until it’s fragrant.
- Add the shredded chicken, white beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
- Allow it to cook for 10-15 minutes so the flavors meld and deepen.
- Stir in the heavy cream and cheese, cooking until the cheese is melted and the chili is beautifully creamy.
- Ladle the chili into bowls, garnishing with fresh cilantro and lime wedges.
Notes
Use rotisserie chicken for a quick option. Adjust thickness with more chicken broth or by letting it reduce slightly.