Description
Indulge in the Flavors of Mexican Street Corn with This Creamy White Chicken Chili
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 4 cup low-sodium chicken broth
- 2 cup white beans, drained and rinsed
- 2 cup cooked chicken, shredded
- 2 cup frozen corn kernels
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoon lime juice
Instructions
1. Heat Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add Garlic and Spices: Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to bloom and become fragrant.
3. Build the Base: Pour in the chicken broth, then add the drained and rinsed white beans, shredded cooked chicken, and frozen corn. Stir well and bring the mixture to a simmer.
4. Simmer to Perfection: Reduce the heat and let the chili simmer for 15-20 minutes, allowing the flavors to meld and the chili to thicken.
5. Make it Creamy: Stir in the heavy cream, fresh lime juice, and chopped cilantro. Season with salt and pepper to taste.
6. Serve and Enjoy: Ladle the creamy Mexican Street Corn White Chicken Chili into bowls and top with crumbled Cotija cheese, extra cilantro, and lime wedges if desired. Savor every spoonful of this delightful fusion of flavors!
Notes
For a vegetarian/vegan version, swap the chicken for your favorite plant-based protein. Ensure all ingredients are gluten-free if needed. Add diced jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg