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–+ servings

Mexican Street Corn White Chicken Chili

A creamy and spicy white chicken chili inspired by the flavors of Mexican street corn, featuring tender chicken, corn, and a blend of spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Base
  • 1 lb boneless, skinless chicken breasts diced
  • 1 tbsp olive oil for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp jalapeño diced, optional for heat
  • 4 cups chicken broth low sodium
Chili Ingredients
  • 2 cups sweet corn fresh or frozen
  • 1 can cannellini beans drained and rinsed
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
Toppings
  • 1 cup crumble queso fresco
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 1 lime cut into wedges

Method
 

Prepare the Chicken
  1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
  2. Remove the chicken from the pot and set aside.
Sauté Vegetables
  1. In the same pot, add the diced onion, garlic, and jalapeño. Sauté for about 3-4 minutes until the onion is translucent.
Combine Ingredients
  1. Add the chicken broth, corn, cannellini beans, cumin, chili powder, smoked paprika, salt, and pepper to the pot. Stir to combine.
  2. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
Serve
  1. Ladle the chili into bowls and top with queso fresco, avocado slices, cilantro, and a squeeze of lime.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 5gFiber: 8gSugar: 5g

Notes

This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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