Description
This Mexican Street Corn White Chicken Chili offers irresistible flavor with simple ingredients. Perfect for a quick and comforting meal, it combines grilled chicken, fresh corn, and creamy goodness for a satisfying dish.
Ingredients
Scale
- 2 large, boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- sliced or diced jalapeños
- Lime wedges
- Sprinkle of TajÃn seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush the chicken breasts and corn cobs with 1 tablespoon olive oil, seasoning with salt and pepper. Grill the chicken until cooked through and corn is charred. After cooling, dice or shred the chicken and reserve some corn kernels.
- In a large Dutch oven, heat the remaining olive oil over medium heat, then sauté the onion and jalapeños until softened. Stir in minced garlic and cook briefly.
- Add cumin, smoked paprika, chipotle chili powder, salt, and pepper; cook for about 30 seconds to enhance flavors.
- Stir in the grilled chicken, most of the corn, white beans, and chicken broth, then bring to a gentle boil before reducing to a simmer for 15-20 minutes.
- Remove from heat, then mix in the Mexican crema, shredded cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed. Optionally, add adobo sauce or TajÃn for extra flavor.
- Serve in bowls, topping with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, TajÃn, adobo sauce, and tortilla chips for crunch.
Notes
Grill chicken and corn beforehand for extra flavor.
Adjust the number of jalapeños according to your spice preference. You can also add other toppings such as avocado or radish for added freshness.
This chili can be made ahead of time and reheated, making it great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 95mg