Description
This Mexican Street Corn White Chicken Chili is a delightful blend of juicy chicken, sweet corn, and creamy goodness. It’s perfect for a quick weeknight dinner or a hearty meal with friends!
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
- 1 (15-ounce can) white beans, drained and rinsed (cannellini or great northern)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- ½ teaspoon kosher salt
- 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
- additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Preheat the grill.
- Brush the chicken and corn with olive oil, season with salt and pepper, and grill the chicken for 5-7 minutes on each side and the corn for 8-10 minutes until charred.
- Once cooked, let the chicken cool before dicing or shredding and cut the corn kernels off the cobs, reserving some for topping.
- In a large pot, heat remaining olive oil over medium heat. Add diced onion and jalapeños, cooking for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add the spices: cumin, smoked paprika, chipotle chili powder, salt, and pepper. Cook briefly until fragrant.
- Incorporate the grilled chicken, most of the grilled corn, white beans, and chicken broth. Stir well and bring to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes.
- Remove pot from heat and stir in Mexican crema (or crema/sour cream mixture), shredded cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning with more salt, pepper, or lime juice if desired. Optionally swirl in adobo sauce for extra flavor.
- Serve the chili in bowls and top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, TajÃn, a drizzle of adobo sauce, and tortilla chips for added crunch.
Notes
For a milder chili, remove the seeds from jalapeños before dicing.
Top with additional ingredients like avocado or diced tomatoes if desired for more flavor.
This chili is great for meal prep and stores well in the fridge for several days.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg