Mexican Street Corn White Chicken Chili
Recipes Chicken Main Dish Mexican Quick and Easy Soups and stews
Description
You'll love the delicious, zesty flavors and textures of this creamy white chicken chili. It's easily made with a few simple ingredients and is ready for a comforting meal in about 45 minutes.
Ingredients
1 T. oil, for sauteing
4 boneless, skinless, chicken breasts
1 yellow onion, chopped
1 jalapeño, diced
2 cloves garlic, minced
2- 15 oz. cans white beans, drained and rinsed
2 c. corn, fresh, canned, or frozen
1 t. ground cumin
1/2 t. smoked paprika
1/2 t. chili powder
4 c. chicken broth
1/2 c. sour cream
1/2 c. cream cheese, softened
salt and black pepper, to taste
freshly squeezed juice of 1 lime
freshly chopped cilantro, for garnish
optional toppings: avocado slices, Cotija cheese, and tortilla strips
Directions
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In a large pot or Dutch oven, heat 1 T. oil over medium heat; saute the onion, jalapeño, and garlic for 3–4 minutes until softened.
Add chicken breasts to the pot; add the cumin, paprika, chili powder, and chicken broth; bring to a boil; reduce heat; simmer 20 minutes, or until chicken is cooked through.
Transfer chicken to a cutting board; shred it with two forks; return it to the pot.
Stir in the white beans and corn; simmer 10 minutes.
Stir in the sour cream and cream cheese until smooth and creamy. Season with salt, pepper, and lime juice, to taste.
Serve, garnished with choice of cilantro, avocado slices, Cotija cheese, and tortilla strips, if desired.
4-6 servings.