Mexican Street Corn White Chicken Chili Recipe
This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili. Featuring tender shredded chicken, sweet corn, white beans, and a blend of spices with a hint of smoky paprika and cumin, this hearty soup combines the vibrant flavors of Mexican street corn in a comforting chili form. It’s perfect for a cozy meal and can be garnished with tangy cotija cheese and fresh cilantro for an authentic touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 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
For Garnish
- 1 tablespoon lime juice
- Fresh cilantro (optional)
- Extra cotija cheese (optional)
Instructions
- Sauté the Onion: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Aromatics and Spices: Stir in minced garlic, diced green chiles, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook the mixture for about 1 minute until fragrant, making sure the spices are well incorporated.
- Add Main Ingredients: Add shredded chicken, chicken broth, drained white beans, and corn to the pot. Stir well to combine all ingredients and bring to a gentle simmer over medium heat.
- Simmer the Chili: Let the chili simmer uncovered for 10 to 15 minutes, allowing flavors to meld and the soup to slightly thicken.
- Incorporate Creamy Elements: Reduce the heat to low. Stir in the sour cream and softened cream cheese gradually until they are fully melted and incorporated into the chili, creating a creamy texture.
- Final Touches: Add lime juice to the pot and taste the chili. Adjust the seasoning with additional salt or spices if needed.
- Serve: Serve the chili hot, garnished with crumbled cotija cheese, fresh cilantro, and extra lime wedges if desired for added zest and authenticity.
Notes
- Using rotisserie chicken saves time and adds great flavor, but cooked shredded chicken from any source works well.
- For a spicier chili, add chopped jalapeños or more chili powder according to taste.
- Substitute cotija cheese with feta if cotija is unavailable; it gives a similar salty tang.
- Adjust the thickness by adding more chicken broth if you prefer a soupier chili.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, rotisserie chicken recipe, easy chili recipe, spicy chicken soup
