Description
Mexican Street Corn White Chicken Chili is a delightful fusion of flavors that transports you to the bustling streets of Mexico. With its creamy texture, bold spices, and vibrant toppings, this dish is sure to become a new family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cup low-sodium chicken broth
- 15 ounce white beans, drained and rinsed
- 2 cup cooked chicken, shredded
- 2 cup frozen corn
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to become fragrant.
3. Pour in the chicken broth, then add the white beans, shredded chicken, and frozen corn. Stir well and bring the mixture to a simmer.
4. Reduce the heat and let the chili simmer for 15-20 minutes, allowing the flavors to meld and the chili to thicken.
5. Stir in the heavy cream, lime juice, and chopped cilantro. Season with salt and pepper to taste, adjusting the seasoning as needed.
6. Ladle the Mexican Street Corn White Chicken Chili into bowls and top with a sprinkle of Cotija cheese, a few lime wedges, and extra cilantro for a truly authentic experience.
Notes
Optional: Cotija cheese for garnish
Optional: Lime wedges for serving
Optional: Extra cilantro for garnish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg