Description
Indulge in the irresistible flavors of this Mexican Street Corn White Chicken Chili – a comforting, creamy dish that’s perfect for a cozy night. Tender chicken, sweet corn, and a blend of spices come together in a velvety white broth for a truly delicious and satisfying meal.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp chili powder
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups chicken broth
– 1 (15 oz) can white beans, drained and rinsed
– 2 cups frozen corn kernels
– 1/2 cup heavy cream
– 1/4 cup chopped fresh cilantro
– Lime wedges for serving
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.
3. 3. Add the onion and garlic and cook for 2-3 minutes, until fragrant.
4. 4. Stir in the cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute.
5. 5. Pour in the chicken broth and add the white beans and corn. Bring to a simmer and cook for 15-20 minutes, until the chicken is cooked through.
6. 6. Stir in the heavy cream and chopped cilantro. Taste and adjust seasonings as needed.
7. 7. Serve the Mexican Street Corn White Chicken Chili warm, with lime wedges on the side.
Notes
This chili can be made ahead of time and reheated. It also freezes well for up to 3 months. Top with additional toppings like shredded cheese, sour cream, or crushed tortilla chips for extra flavor and texture.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican