Creamy Mexican Street Corn White Chicken Chili (Print Version)

Mexican Street Corn White Chicken Chili is a hearty, flavorful twist on a classic. Get ready for smoky corn and tender chicken in a creamy, satisfying bowl.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Chili Base

01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 1 (15 oz) can Great Northern beans, rinsed and drained
06 - 1 (4 oz) can mild green chiles, undrained
07 - 4 cups chicken broth, low sodium

→ Street Corn Elements

08 - 2 cups frozen corn kernels
09 - 4 oz cream cheese, softened

→ Flavor Boosters

10 - 1 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - Salt and black pepper to taste
14 - 2 tbsp fresh lime juice

→ Garnish & Toppings

15 - Fresh cilantro, chopped
16 - 1/4 cup crumbled Cotija cheese
17 - Lime wedges (for serving)

# Instructions:

01 - First things first, get your trusty Dutch oven or a big pot nice and hot with a little oil. Toss in those chicken breasts and sear them for a few minutes on each side until they’re golden. We’re not cooking them through here, just building some flavor. Remove them and set aside. Then, in the same pot, add your chopped onion and let it soften, scraping up all those yummy browned bits. Honestly, this is where the foundation of flavor begins, and I always forget to scrape the bottom, oops!
02 - Now for the fun part! While the onions are getting happy, grab a separate skillet and get it super hot. Toss in your frozen corn (no oil needed!) and let it char, stirring occasionally, until you see those beautiful browned, smoky bits. This step is SO important for that authentic Mexican street corn flavor, don't skip it! I once tried to rush this and the chili just wasn't as vibrant. Keep it moving, you want char, not mush!
03 - Back to your pot with the onions! Add the minced garlic and cook for just a minute until fragrant – don't let it burn, that's a mistake I've made too many times! Stir in your chili powder, cumin, and smoked paprika. Let them toast for about 30 seconds until they smell absolutely incredible. This really wakes up the spices. Pour in the chicken broth, making sure to scrape up any remaining bits from the bottom of the pot. Oh, the smell in my kitchen right now is just divine!
04 - Add the seared chicken back to the pot, along with the great northern beans and green chiles. Bring it to a gentle simmer, then reduce the heat, cover, and let it cook for about 15-20 minutes, or until the chicken is cooked through and shreds easily. This is where the chicken gets tender and absorbs all those amazing flavors. I usually use two forks to shred the chicken right in the pot; it’s messy but efficient!
05 - Once the chicken is shredded, stir in the cream cheese until it's completely melted and the chili is wonderfully creamy. This step is a game-changer for the texture of our Mexican Street Corn White Chicken Chili. If it feels too thick, a splash more broth will fix it. Now, add that charred corn you made earlier. Give it a good stir, making sure all those smoky kernels are distributed throughout. I sometimes get a bit chaotic here, trying to get every last bit of corn into the pot!
06 - Finally, stir in the fresh lime juice. Taste and adjust seasonings – you might need a pinch more salt or a dash of hot sauce if you like things spicier. Ladle your creamy Mexican Street Corn White Chicken Chili into bowls. Top generously with fresh cilantro and a sprinkle of crumbled cotija cheese. It should look vibrant, smell smoky and creamy, and taste like a warm, flavorful hug. This is where you get to admire your handiwork!

# Notes:

01 - Always char your corn separately; it makes a huge difference in flavor, a lesson I learned after trying to add it straight to the pot once.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; the flavors actually deepen.
03 - No Cotija? Feta cheese is a decent stand-in for that salty, crumbly texture, though the flavor is different.
04 - A squeeze of fresh lime juice at the end really brightens up all the rich flavors, don't skip it!

# Equipment Needed:

01 - Dutch oven or large pot
02 - skillet
03 - cutting board
04 - knife
05 - measuring spoons/cups

# Nutrition (Per Serving):

Calories: 420
Total Fat: 18g
Total Carbohydrate: 35g
Protein: 30g

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