Description
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on traditional chicken chili, with the addition of smoky spices, tangy cotija cheese, and zesty lime juice. Perfect for a cozy night in or for feeding a crowd, this easy stovetop recipe will become a new favorite.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cups frozen or canned corn (preferably fire-roasted)
- 3 cups chicken broth
For Serving:
- 4 ounces cream cheese, cubed
- ½ cup sour cream
- ½ cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
- juice of 1 lime
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 4–5 minutes.
- Stir in the garlic, green chiles, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 minute more.
- Add the shredded chicken, white beans, corn, and chicken broth. Bring to a simmer and cook for 10–15 minutes to blend flavors.
- Reduce heat to low and stir in the cream cheese, stirring until fully melted. Add sour cream and stir to combine.
- Simmer for another 5 minutes, then stir in cotija cheese, cilantro, and lime juice. Serve hot with additional toppings if desired.
Notes
- Top with tortilla strips, avocado, more cheese, or a dash of hot sauce.
- To make it spicier, add a diced jalapeño with the onions.
- This chili freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
