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–+ servings
spicy chicken corn chili

Mexican Street Corn White Chicken Chili

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 can opener
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth
  • 1 can white beans drained and rinsed
  • 1 can corn drained
  • 1 cup frozen fire-roasted corn
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • 1/2 cup cotija cheese crumbled
  • 1 jalapeño sliced (optional for garnish)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and garlic, then sauté until the onion is translucent.
  • Add the diced chicken to the pot and cook until browned on all sides.
  • Stir in cumin, chili powder, paprika, salt, and black pepper until the chicken is well-coated.
  • Pour in the chicken broth and bring to a simmer.
  • Add white beans, canned corn, and fire-roasted corn to the pot.
  • Stir in sour cream and simmer for 20 minutes until the flavors meld.
  • Mix in chopped cilantro and lime juice, then remove from heat.
  • Allow the chili to rest for 5 minutes before serving.
  • Garnish with cotija cheese and sliced jalapeño if desired before serving.

Notes

To enhance the flavor, grill the corn on the cob if you have the time and slice it off into the pot instead of using canned corn. Adjust the spice level by adding more or less jalapeño or chili powder according to your taste preference. For a creamier texture, blend a portion of the chili before adding the sour cream.
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