Mexican Street Corn White Chicken Chili Recipe
This creamy and flavorful chili combines shredded chicken, white beans, and corn with a hint of spice, inspired by the popular Mexican street corn dish.
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz white beans, drained and rinsed
- 1 can 15 oz corn, drained
- 2 cups chicken broth
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 can 4 oz diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup crumbled queso fresco
- ¼ cup fresh cilantro chopped
- 1 juice lime
- Tortilla chips or strips for serving
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat and sauté the diced onion for about 5 minutes until soft.
- Add minced garlic and cook for 1-2 minutes until aromatic.
- Mix in shredded chicken, white beans, corn, green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
- Bring to a gentle simmer and cook for 15 minutes to meld flavors.
- Lower heat and stir in heavy cream, warming for another 5 minutes without boiling.
- Remove from heat and mix in lime juice and half of the queso fresco.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with remaining queso fresco, cilantro, and tortilla chips.
Notes
Serve with tortilla chips for a delightful crunch.