Mexican Street Corn White Chicken Chili
A comforting bowl of Mexican Street Corn White Chicken Chili that combines tender chicken, sweet corn, white beans, and creamy goodness, enhanced with a blend of spices for a flavorful dish perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast High-quality chicken preferred
- 1 can (15 oz) sweet corn, drained Canned or frozen works well
- 1 can (15 oz) white beans, rinsed and drained Any variety of white beans is suitable
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened.
- Introduce the boneless chicken breast into the pot and cook until browned on both sides.
- Pour in the chicken broth and bring the mixture to a simmer.
Cooking
- Stir in the sweet corn, drained white beans, chili powder, cumin, paprika, salt, and pepper.
- Let the mixture cook for about 20 minutes, ensuring the chicken is fully cooked through.
- Carefully remove the chicken from the pot, shred it, and return it to the pot.
- Stir in the heavy cream and heat through for a few minutes.
Serving
- Serve hot, garnished with fresh cilantro and lime wedges.
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Notes
For a vegetarian version, substitute chicken with jackfruit or tofu and use vegetable broth. Can be served cold on hot summer days.