Description

This Mexican Street Corn White Chicken Chili is a delightful blend of flavors that makes it perfect for a quick dinner. With tender chicken, grilled corn, and zesty spices, this dish is not only simple to prepare but also satisfying for friends and family. Enjoy this warm, comforting meal any day of the week!

Ingredients

Scale

2 large, boneless skinless chicken breasts (about 1.5 lbs)
3 ears corn on the cob husked (or 2½ cups corn kernels)
2 tablespoons olive oil divided
1 large yellow onion diced
3–4 cloves garlic minced
2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder (plus more for serving)
½ teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper
1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
Juice of 1 lime
Crumbled Cotija cheese
Chopped fresh cilantro
Extra grilled corn kernels reserved from above
sliced or diced jalapeños
Lime wedges
Sprinkle of Tajín seasoning
Drizzle of adobo sauce (from canned chipotle peppers in adobo)
additional chipotle chili powder or smoked paprika
Tortilla strips or crushed tortilla chips

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Instructions

Brush chicken breasts and corn cobs with 1 tablespoon olive oil; season with salt and pepper. Grill chicken for 5-7 minutes per side and corn for 8-10 minutes until charred. Allow to cool, then dice or shred the chicken and cut off the corn kernels, saving some for topping.
In a large Dutch oven, heat remaining olive oil over medium heat. Add the diced onion and jalapeños, cooking for 3-4 minutes. Stir in garlic and cook for 1 minute more.
Add cumin, smoked paprika, chipotle chili powder, salt, and pepper; stir and cook for 30 seconds to bloom the spices.
Add grilled chicken, most of the grilled corn, white beans, and chicken broth. Stir, bring to a gentle boil, then reduce the heat and simmer uncovered for 15-20 minutes.
Remove from heat and stir in Mexican crema (or crema/sour cream blend), shredded Pepper Jack cheese, and lime juice until cheese melts and chili thickens slightly.
Taste and adjust seasoning by adding more salt, pepper, or lime juice; add adobo sauce or Tajín for extra flavor if desired.
Ladle chili into bowls and top with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips.

Notes

For a spicier chili, keep the seeds in the jalapeños.
This chili can be made ahead and tastes even better the next day!
Add more or less cheese according to your preference for creaminess.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 36g
Cholesterol: 80mg