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–+ servings
Mexican Street Corn White Chicken Chili

Irresistible Mexican Street Corn White Chicken Chili Bliss

This creamy Mexican Street Corn White Chicken Chili combines sweet corn, tender chicken, and zesty lime, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitution: Avocado oil can be used for a different flavor.
  • 1 medium Onion Dice finely for even cooking.
  • 3 cloves Garlic Minced for quick incorporation.
  • 1 pound Boneless, Skinless Chicken Breasts Substitution: Cooked shredded chicken can be used for convenience.
For Flavor
  • 1 teaspoon Ground Cumin Essential for authenticity.
  • 1 teaspoon Smoked Paprika Substitution: Regular paprika can be used.
  • 1 teaspoon Chili Powder Adjust quantity for desired spiciness.
  • Salt Adjust according to taste.
  • Black Pepper
For the Chili
  • 4 cups Chicken Broth Substitution: Vegetable broth for a vegetarian option.
  • 15 ounces White Beans Rinse to reduce sodium.
  • 2 cups Frozen Corn Substitution: Use fresh grilled corn for added flavor.
  • 1 cup Heavy Cream Substitution: Full-fat coconut milk for a dairy-free version.
For Freshness
  • 1 cup Fresh Cilantro Substitution: Parsley can be used if cilantro is undesirable.
  • 1 tablespoon Lime Juice Fresh juice is preferred.
Optional Toppings
  • Crumbled Queso Fresco
  • Avocado Slices
  • Lime Wedges

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 finely diced onion and sauté for about 5 minutes until translucent.
  2. Stir in 3 minced garlic cloves, cooking for an additional 1 minute until aromatic.
  3. Incorporate 1 pound of boneless, skinless chicken breasts, breaking them into pieces. Season with spices and cook for 5-7 minutes until no longer pink.
  4. Pour in 4 cups of chicken broth, bring to a boil, then reduce heat and simmer for about 10 minutes.
  5. Add 15 ounces of rinsed white beans and 2 cups of frozen corn. Stir gently and simmer for another 5 minutes.
  6. Stir in 1 cup of heavy cream and chopped fresh cilantro, followed by the juice of 1 lime.
  7. Ladle the chili into bowls and garnish with optional toppings.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Customize the chili by adding your favorite spices or toppings such as crumbled queso fresco or fresh avocado slices.

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