Mexican Street Corn White Chicken Chili
A delicious and creamy chili that combines shredded chicken, sweet corn, white beans, and spices, embodying the flavors of popular Mexican street corn.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) white beans, rinsed and drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
Spices
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- to taste Salt and pepper
Garnishes
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the diced onion and minced garlic; cook until softened, about 3-4 minutes.
Cooking
- Introduce the boneless, skinless chicken breast; cook for about 5-7 minutes on each side until golden brown.
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in the sweet corn, white beans, chili powder, cumin, paprika, salt, and pepper.
- Cook for approximately 20 minutes, allowing flavors to mingle.
- Remove the chicken, shred it, and return it to the pot.
- Pour in the heavy cream and heat through for an additional 5-10 minutes.
Serving
- Ladle the chili into bowls and garnish with fresh cilantro and lime wedges.
Notes
For a thicker chili, consider mashing some of the white beans. Adjust spice levels according to preference. This dish can be made in advance and tastes even better the next day.