Description
This Mexican Street Corn White Chicken Chili combines the flavors of charred corn and tender chicken in a creamy, delicious bowl, perfect for quick dinners or comfort food cravings.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- Sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- Additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush chicken breasts and corn cobs with 1 tablespoon olive oil; season with salt and pepper. Grill until chicken is cooked through and corn is nicely charred. Let cool, then chop chicken and cut corn off the cobs, saving some for topping.
- In a large Dutch oven, heat remaining olive oil over medium heat. Add onion and jalapeños; sauté until softened. Stir in garlic and cook for 1 more minute.
- Add spices: cumin, smoked paprika, chipotle chili powder, salt, and pepper. Cook for 30 seconds to enhance the flavors.
- Stir in grilled chicken, most of the grilled corn, white beans, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Remove from heat. Mix in Mexican crema, shredded Pepper Jack cheese, and lime juice until melted and creamy.
- Adjust seasoning with salt, pepper, or lime juice as necessary. For additional smokiness, add a swirl of adobo sauce or Tajín seasoning now.
- Serve chili in bowls topped with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips.
Notes
For a spicier chili, use more jalapeños or keep some seeds in.
Add more creaminess using a blend of crema and sour cream if desired.
This dish pairs well with crusty bread or crispy tortilla strips.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg