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Mexican Street Corn White Chicken Chili

A creamy, hearty dish that combines the zesty flavors of street corn with white chicken chili, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Using rotisserie chicken makes prep easier.
  • 2 cans corn Drained.
  • 1 can white beans Drained and rinsed.
  • 1 onion Chopped.
  • 2 cloves garlic Minced.
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with coconut milk for a lighter option.
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder Add more for extra heat.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Cilantro for garnish
  • Cotija cheese for topping

Method
 

Cooking Instructions
  1. In a large pot, sauté chopped onion and garlic until soft.
  2. Add shredded chicken, corn, white beans, chicken broth, heavy cream, lime juice, chili powder, and cumin.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot, topped with cilantro and Cotija cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze for about 2–3 months. Add a splash of broth while reheating if too thick. Pro tip: Don't skip toasting the garlic for better flavor.