Mexican Street Corn White Chicken Chili
A cozy and flavor-packed twist on a classic white chicken chili, this recipe combines the bold zest of Mexican street corn with the heartiness of creamy white beans, tender chicken, and a touch of lime! Perfect for weeknight dinners, meal prep, or feeding a crowd.
Ingredients for Street Corn White Chicken Chili:
1 lb boneless, skinless chicken breasts
1 yellow onion, finely chopped
1 jalapeño, seeded and diced (leave seeds for more heat!)
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
2 cups chicken broth (low-sodium preferred)
1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
1 ½ cups frozen or canned sweet corn
½ cup sour cream
¼ cup crumbled cotija cheese (or substitute with feta)
¼ cup chopped fresh cilantro
Juice of 1 lime
Directions:
1. Sauté the aromatics: In a large pot over medium heat, sauté chopped onion and jalapeño in a drizzle of oil until softened. Add garlic and cook for 1 minute more.
2. Add seasonings & chicken: Stir in cumin, chili powder, salt, and pepper. Add chicken breasts and pour in the chicken broth.
3. Simmer & shred: Bring to a boil, then reduce heat. Cover and simmer for 15–20 minutes or until chicken is cooked through. Remove chicken, shred it, then return to pot.
4. Stir in the rest: Add white beans, corn, and sour cream. Stir until warmed through and creamy.
5. Garnish & serve: Finish with cotija cheese, cilantro, and fresh lime juice. Serve hot with tortilla chips, avocado, or a sprinkle of extra cheese!
Why You’ll Love It:
Easy one-pot meal
Loaded with Mexican-inspired flavors
High in protein and fiber
Perfect for cold-weather comfort food
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