Description
A creamy and comforting white chicken chili inspired by Mexican street corn, made with tender chicken, sweet corn, warm spices, and a rich, cheesy broth.
Ingredients
- 500 g boneless skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups sweet corn kernels (fresh or frozen)
- 1 can (400 g) white beans, drained and rinsed
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup shredded Monterey Jack or mozzarella cheese
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add chicken pieces and cook until lightly browned on all sides.
- Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
- Add corn, white beans, and chicken broth. Bring to a gentle boil.
- Reduce heat and simmer for 15 minutes until chicken is fully cooked.
- Stir in heavy cream, sour cream, and shredded cheese.
- Simmer for another 5 minutes until creamy and well combined.
- Remove from heat, stir in lime juice and cilantro, and serve warm.
Notes
- Grilled corn adds extra street corn flavor.
- Adjust chili powder for more or less heat.
- Top with extra cheese or tortilla strips before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican-American