Description
This Mexican Street Corn White Chicken Chili is a creamy, smoky, and flavor-packed bowl of comfort! Blending tender shredded chicken with sweet corn, green chiles, and a hint of lime, it brings all the elote vibes in a cozy chili form. #WhiteChickenChili #MexicanStreetCornChili
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups frozen or canned corn
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- Fresh cilantro and extra cheese for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute until fragrant.
- Add shredded chicken, chicken broth, white beans, and corn. Bring to a simmer and cook for 10–15 minutes.
- Reduce heat to low. Stir in sour cream and cream cheese until melted and fully combined.
- Add lime juice and adjust seasoning to taste.
- Serve hot, garnished with cotija cheese, fresh cilantro, and extra lime if desired.
Notes
- For extra corn flavor, use fire-roasted corn or grill fresh corn before adding.
- Add a chopped jalapeño or chipotle pepper for heat and smokiness.
- Great for leftovers—flavors get even better the next day!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg