Description
Comforting white chicken chili infused with the vibrant flavors of Mexican street corn, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 diced onion
- 2 minced garlic cloves
- 1 can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded chicken
- 4 cups chicken broth
- 1 can white beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1/2 cup sour cream
- 4 ounces cream cheese
- Juice of 1 lime
- Crumble cotija cheese and fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.
- Add minced garlic, diced green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute.
- Combine shredded chicken, chicken broth, white beans, and corn. Bring to a gentle simmer for 10–15 minutes.
- Reduce heat to low and stir in sour cream and cream cheese until melted.
- Finish with a squeeze of lime juice and adjust seasoning to taste.
- Serve hot, garnished with crumbled cotija cheese, fresh cilantro, and a wedge of lime.
Notes
For a vegetarian option, replace chicken with chickpeas and use vegetable broth. Perfect with tortilla chips or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 70mg