Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a comforting and delicious fusion dish that brings the vibrant flavors of Mexican street corn into a creamy chili base. This easy-to-make recipe features tender chicken, sweet corn, and aromatic spices, simmered to perfection. Perfect for cozy evenings or casual gatherings, each bowl is a warm embrace filled with rich flavors that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh sweet corn (or frozen)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- 1. Season chicken breasts with salt and pepper. Heat oil in a large pot over medium heat and sear chicken until golden brown, about 6 minutes per side. Remove and let rest.
- 2. In the same pot, sauté diced onion and minced garlic until fragrant (about 3 minutes).
- 3. Shred the rested chicken and return it to the pot. Add sweet corn, cumin, paprika, chili powder, salt, and pepper; stir to combine.
- 4. Pour in chicken broth and heavy cream; stir well. Bring to a simmer over low heat for about 15 minutes.
- 5. Serve hot in bowls topped with fresh cilantro or crumbled queso fresco.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 4g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added spice, include diced jalapeños or cayenne pepper. - Substitute coconut milk for a dairy-free version. - Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove.