Mexican Street Corn White Chicken Chili
A cozy and flavorful twist on classic white chicken chili, this recipe combines creamy chili with roasted corn, lime, Cotija cheese, and tender shredded chicken. Perfect for weeknight dinners, game days, or meal prep.
Ingredients
For the Chili Base:
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cans white beans cannellini or Great Northern, drained and rinsed
- 4 cups chicken broth
- 1 ½ lbs cooked shredded chicken rotisserie works great
- 1 can diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Street Corn Twist:
- 2 cups roasted corn fresh, frozen, or canned
- ½ cup sour cream or Mexican crema
- ½ cup Cotija cheese or feta as a substitute
- Juice of 1 lime
- 2 tbsp fresh cilantro chopped
Optional Toppings:
- Extra roasted corn
- Sliced jalapeños
- Avocado chunks
- Tortilla chips or strips
Instructions
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until fragrant and softened.
- Build the Chili: Stir in white beans, chicken broth, shredded chicken, diced green chiles, cumin, chili powder, salt, and pepper. Simmer gently for 20 minutes to blend flavors.
- Add Street Corn Flavors: Stir in roasted corn, sour cream or crema, lime juice, and Cotija cheese. Mix well until creamy.
- Finish & Serve: Ladle into bowls and top with cilantro, avocado, tortilla strips, and extra roasted corn if desired. Serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- Mash some beans before simmering if you want a thicker chili.
- Adjust spice level with jalapeños or cayenne pepper.
- Make it vegetarian by swapping chicken for chickpeas or extra beans.
Nutrition
Calories: 390kcalCarbohydrates: 32gProtein: 30gFat: 16gSaturated Fat: 6gCholesterol: 72mgSodium: 920mgFiber: 7gSugar: 5g
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