Description
This Mexican Street Corn White Chicken Chili is a flavorful and creamy twist on traditional chili, combining tender shredded chicken, white beans, corn, and a blend of Mexican spices. Topped with a zesty street corn-inspired crema, Cotija cheese, and fresh cilantro, this chili is perfect for a comforting meal with a bright, fresh finish.
Ingredients
Scale
Chili
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or Great Northern beans), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups frozen corn)
- 1 cup roasted corn (optional, for extra flavor)
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
Street Corn Topping (Crema)
- 2 cups corn kernels (fresh, frozen, or roasted)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup Cotija cheese or feta cheese
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chicken and Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the shredded cooked chicken.
- Add Beans and Corn: Add the drained and rinsed white beans and corn kernels (reserve 2 cups of corn separately for the topping if desired). Stir to combine everything well.
- Season and Add Broth: Pour in the chicken broth, then add cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Stir well to incorporate all the spices. Bring the chili to a gentle simmer.
- Simmer the Chili: Reduce heat to low and let simmer uncovered for about 20 minutes. This will allow the flavors to meld together and the chili to slightly thicken.
- Add Cream and Lime Juice: Stir in the heavy cream or half-and-half and the juice of one lime. Heat through for another 3-5 minutes without boiling to keep the cream from curdling. Adjust seasoning to taste.
- Prepare the Street Corn Topping: In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add the reserved 2 cups of corn kernels and cook until slightly charred and golden, about 5-7 minutes. In a bowl, mix together mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and garlic powder. Fold in the charred corn.
- Serve and Garnish: Ladle chili into bowls and top with a generous spoonful of the street corn crema. Garnish with fresh chopped cilantro and lime wedges for squeezing over the top.
Notes
- For a lighter version, substitute heavy cream with half-and-half or omit cream altogether.
- Roasted corn adds deeper flavor but can be omitted for convenience.
- Shredded rotisserie chicken works well for quick preparation.
- Adjust cayenne pepper amount based on your preferred heat level.
- This chili is great served with warm tortillas or crusty bread.
