Description
Mexican Street Corn White Chicken Chili is a vibrant and comforting dish that marries the flavors of Mexico with the warmth of a hearty chili. This creamy Tex-Mex delight features tender chicken, sweet corn, and zesty lime, making it perfect for family dinners or game-day gatherings. With rich spices and a delightful aroma filling your kitchen, this chili promises an unforgettable flavor experience that will have everyone coming back for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh corn (or frozen)
- 1 can (15 oz) white beans (cannellini or navy)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped for toppings
- Lime wedges for toppings
Instructions
- Preheat stovetop over medium heat. In a large pot or Dutch oven, heat a tablespoon of oil. Sauté onions until translucent, then add minced garlic.
- Add chicken breasts to the pot and season with salt and pepper. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes.
- Remove chicken, shred it with forks, and return to the pot.
- Stir in cream cheese, white beans, and corn; cook on low for another 10 minutes.
- Season with cumin, chili powder, smoked paprika, and adjust salt/pepper as needed.
- Serve warm topped with cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg