Mexican Street Corn White Chicken Chili

 Mexican Street Corn White Chicken Chili

 Description

This creamy and flavorful Mexican Street Corn White Chicken Chili combines the zesty flavors of Mexican elote (street corn) with hearty, protein-rich white chicken chili. It’s a comforting one-pot meal loaded with tender chicken, roasted corn, white beans, green chiles, and spices—finished with lime juice, cilantro, and a touch of cotija cheese for an authentic street corn twist.

Perfect for cozy nights, game days, or when you’re craving a Mexican-inspired comfort dish!

 Ingredients

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 45–55 minutes

Main Ingredients

• 2 tablespoons olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 ½ pounds boneless, skinless chicken breasts (or thighs), cubed

• 4 cups chicken broth (low-sodium)

• 2 cans (15 oz each) white beans, drained and rinsed (Great Northern or cannellini)

• 2 cups corn kernels (fresh, frozen, or fire-roasted canned)

• 1 can (4 oz) diced green chiles

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and pepper to taste

Creamy Base

• ½ cup sour cream or plain Greek yogurt

• 4 oz cream cheese, softened

• ½ cup heavy cream (or milk for lighter version)

Street Corn Toppings

• ½ cup cotija cheese (or feta cheese)

• ¼ cup chopped fresh cilantro

• 1 tablespoon lime juice + lime wedges for serving

• Optional: Tajín or chili-lime seasoning for garnish

 Instructions

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add onions and cook for 3–4 minutes until translucent. Add garlic and cook another 30 seconds until fragrant.

2. Cook the chicken:
   Add cubed chicken, season with salt, pepper, cumin, and chili powder. Cook until chicken is lightly browned (not fully cooked through).

3. Add the base ingredients:
   Pour in chicken broth, white beans, corn, and green chiles. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is tender.

4. Make it creamy:
   Stir in cream cheese until melted and smooth. Add sour cream and heavy cream; stir until fully combined.

5. Adjust seasoning:
   Taste and add more salt, pepper, or spices as needed.

6. Serve and garnish:
   Ladle into bowls and top with cotija cheese, cilantro, a squeeze of lime, and a sprinkle of Tajín for that street corn flavor!

 Serving Suggestions

• Serve with tortilla chips, cornbread, or warm flour tortillas.

• Garnish with avocado slices or pickled jalapeños for extra kick.

• Pairs well with a fresh side salad or Mexican rice.

 Chef’s Notes & Tips

• Shortcut: Use rotisserie chicken to cut prep time in half.

• Fire-roasted flavor: Use roasted corn and charred jalapeños for smokier depth.

• Thickener tip: Mash ½ cup of beans before adding to naturally thicken the chili.

• Dairy-free option: Substitute coconut milk for cream and dairy-free yogurt for sour cream.

• Make ahead: The chili tastes even better the next day—perfect for meal prep.

 Nutrition (Per Serving)

(Approximate, based on 6 servings)

 Health Benefits

1. High in Protein: Supports muscle growth and repair.

2. Fiber-Rich: White beans and corn aid in digestion and satiety.

3. Good Fats: Olive oil and dairy provide healthy fats for sustained energy.

4. Rich in Vitamins: Corn and cilantro offer Vitamin C and antioxidants.

5. Gut-Friendly: The use of yogurt or sour cream adds probiotics.

 Frequently Asked Questions

Q1: Can I make this in a slow cooker?
 Yes! Add all ingredients except the dairy to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cream cheese and sour cream before serving.

Q2: Can I freeze leftovers?
 Absolutely. Cool completely, store in airtight containers, and freeze up to 3 months. Reheat gently to preserve texture.

Q3: Can I make it vegetarian?
 Yes—skip the chicken, use vegetable broth, and add extra beans or roasted cauliflower for heartiness.

Q4: How do I make it spicier?
 Add diced jalapeños, chipotle peppers in adobo, or a pinch of cayenne pepper.

Q5: What’s the best cheese alternative if I can’t find cotija?
 Feta or grated Parmesan work great as substitutes.