Description
Skip the boring chili routine and dive into this Mexican Street Corn White Chicken Chili that brings the fiesta to your dinner table in one hearty, creamy bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, diced (about 1 cup)
- 1 medium green bell pepper, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 (4 oz) can diced green chiles
- 3 cups fresh or frozen corn kernels (thawed if frozen)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 8 oz cream cheese, softened and cubed
- ½ cup sour cream
- ¼ cup fresh lime juice (about 2 limes)
- ½ cup cotija cheese, crumbled, plus more for garnish
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Salt and pepper to taste
- Additional cotija cheese, Tajín or chile powder, lime wedges, crushed tortilla chips, and fresh cilantro for garnish
Instructions
- Season diced chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown the chicken in batches until golden, about 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium and add onion and bell pepper to the same pot. Cook for 4-5 minutes until softened, scraping up browned bits. Add garlic and cook 30 seconds until fragrant. Stir in cumin, chili powder, oregano, and smoked paprika, cooking for 1 minute.
- Return chicken to pot and add white beans, green chiles, and chicken broth. Bring to a gentle boil, then reduce heat and simmer partially covered for 15 minutes.
- Add corn kernels and simmer for 5 more minutes. Reduce heat to low and gradually stir in cream cheese cubes until melted and incorporated.
- Stir in sour cream, lime juice, and half the cotija cheese until smooth and creamy.
- Remove from heat and stir in chopped cilantro. Taste and adjust seasonings with salt, pepper, or lime juice as needed.
- Serve hot, garnished with additional cotija cheese, a sprinkle of chile powder or Tajín, crushed tortilla chips, fresh cilantro, and lime wedges.