Mexican Street Corn White Chicken Chili
A comforting and hearty chili that fuses the creamy sweetness of corn with tender chicken and a medley of spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast
- 1 can (15 oz) sweet corn, drained Can be substituted with frozen corn
- 1 can (15 oz) white beans, rinsed and drained Other beans may also be used
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat a large pot over medium heat. Add the diced onion and minced garlic. Sauté until soft and aromatic.
- Add the boneless chicken breast to the pot and brown on both sides.
- Pour in the chicken broth and bring to a gentle simmer, scraping any bits off the pot.
- Add sweet corn, rinsed white beans, chili powder, cumin, paprika, salt, and pepper. Stir together.
- Cook the mixture for about 20 minutes.
- Remove the chicken breast, shred it using two forks, and return it to the pot.
- Stir in the heavy cream and heat through.
- Ladle the chili into bowls and garnish with fresh cilantro and serve with lime wedges.
Notes
For a richer flavor, use boneless, skinless thighs. Adjust thickness by adding more beans or corn. This chili tastes even better the next day.