Description
Indulge in the perfect balance of sweet corn, tender chicken, and creamy chili with this top-rated Mexican Street Corn White Chicken Chili recipe. It’s a comforting and flavorful dish that’s easy to prepare and sure to satisfy.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced
– 2 cups fresh or frozen corn kernels
– 1 can (15 oz) white beans, drained and rinsed
– 4 cups low-sodium chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper (optional)
– Salt and black pepper to taste
– Shredded Monterey Jack or cheddar cheese, for serving
– Chopped fresh cilantro, for serving
– Lime wedges, for serving
Instructions
1. 1. In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until browned, about 5-7 minutes.
2. 2. Add the diced onion and garlic, and cook for an additional 2-3 minutes until fragrant.
3. 3. Stir in the corn kernels, white beans, chicken broth, cumin, chili powder, oregano, and cayenne (if using). Season with salt and black pepper to taste.
4. 4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
5. 5. Serve the Mexican Street Corn White Chicken Chili hot, garnished with shredded cheese, chopped cilantro, and a squeeze of fresh lime juice.
Notes
– For a thicker chili, you can mash some of the white beans against the side of the pot.
– Adjust the spice level by adding more or less cayenne pepper.
– This chili can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican