Mexican Street Corn White Chicken Chili
A delightful blend of flavors featuring tender chicken, sweet corn, creamy white beans, and spices, perfect for cool evenings and gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast Organic chicken recommended for the best flavor.
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) white beans, rinsed and drained
- 1 small onion, diced Use fresh onion for better flavor.
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free option.
Spices
- 1 tsp chili powder Adjust based on spice preference.
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Garnish
- Fresh cilantro For garnish.
- Lime wedges For serving.
Instructions
Preparation
- Heat a large pot over medium heat.
- Add diced onion and minced garlic, cooking until softened (about 3-5 minutes).
- Introduce the boneless chicken breast to the pot and cook until browned on both sides.
Cooking
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in the sweet corn, white beans, chili powder, cumin, paprika, salt, and pepper.
- Let cook for about 20 minutes, allowing flavors to meld.
- Carefully remove the chicken, shred it with two forks, and return to the pot.
- Stir in the heavy cream and gently heat without boiling.
Serving
- Serve hot, garnished with fresh cilantro and lime wedges.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a thicker chili, mash some beans before adding shredded chicken. Adjust spice levels with more chili powder or fresh chilies as needed. This dish can also be made vegetarian by omitting chicken and adding more beans or vegetables.