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–+ servings
Mexican Street Corn White Chicken Chili

Creamy Mexican Street Corn White Chicken Chili for Cozy Nights

This Creamy Mexican Street Corn White Chicken Chili brings cozy warmth to bustling weeknights with its rich flavors and comforting texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil For sautéing the onions and garlic; adds richness.
  • 1 medium Onion, diced Provides a base flavor; adds sweetness when sautéed.
  • 3 cloves Garlic, minced Adds aroma and depth of flavor.
  • 1 pound Chicken Breasts, bite-sized pieces Main protein source; keeps the chili hearty.
For the Seasoning
  • 2 teaspoons Ground Cumin Essential spice adding warmth and flavor.
  • 1 teaspoon Smoked Paprika Introduces a smoky note to the dish.
  • 1 teaspoon Chili Powder Provides the classic chili flavor; can adjust for spice preference.
  • ½ teaspoon Salt Enhances flavor; adjust to taste.
  • ¼ teaspoon Black Pepper Adds a subtle bite; adjust according to preference.
For the Broth
  • 4 cups Chicken Broth The liquid base for the chili, adding depth and richness.
  • 1 can (15 oz) White Beans, drained and rinsed Adds creaminess and protein.
  • 1 cup Frozen Corn Sweetness and texture; enhances the street corn profile.
For the Creaminess
  • 1 cup Heavy Cream Enhances creaminess and richness; can be substituted with sour cream for tanginess.
For the Fresh Touch
  • 1 cup Fresh Cilantro, chopped Freshness and color; can be omitted or substituted with parsley.
  • 1 Juice of Lime Brightens the dish and adds acidity; can adjust according to taste.
Optional Toppings
  • Queso fresco For added freshness and flavor variations.
  • Avocado slices For added freshness and flavor variations.
  • Lime wedges For added freshness and flavor variations.

Equipment

  • large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until translucent and fragrant. Then, stir in 3 minced garlic cloves and continue cooking for another minute.
  2. Add 1 pound of bite-sized boneless, skinless chicken breasts to the pot, seasoning with 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for about 5-7 minutes until the chicken is no longer pink and slightly browned.
  3. Pour in 4 cups of chicken broth and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
  4. Stir in 1 can of drained white beans and 1 cup of frozen corn. Allow the chili to simmer for an additional 5 minutes.
  5. Stir in 1 cup of heavy cream and 1 cup of chopped fresh cilantro. Mix everything well and let it heat through for 2-3 minutes.
  6. Squeeze in the juice of 1 lime and stir to combine. Taste and adjust seasoning as needed.
  7. Ladle into bowls and serve with optional toppings like queso fresco, avocado slices, or lime wedges.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store in airtight containers for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently on the stove to maintain texture.

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