Name: Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 large boneless skinless chicken breasts (about 1.5 lbs); 3 ears corn on the cob husked (or 2½ cups corn kernels); 2 tablespoons olive oil divided; 1 large yellow onion diced; 3-4 cloves garlic minced; 2-3 jalapeños diced (seeded for mild, with seeds for extra heat); 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed; 4 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chipotle chili powder (plus more for serving); ½ teaspoon kosher salt (plus more to taste); ½ teaspoon black pepper; 1 cup mexican crema (or ½ cup crema + ½ cup sour cream); 1 (4-ounce block) pepper jack cheese shredded (about 1 cup); Juice of 1 lime; Crumbled Cotija cheese; Chopped fresh cilantro; Extra grilled corn kernels reserved from above; sliced or diced jalapeños; Lime wedges; Sprinkle of Tajín seasoning; Drizzle of adobo sauce (from canned chipotle peppers in adobo); additional chipotle chili powder or smoked paprika; Tortilla strips or crushed tortilla chips

Description

Enjoy a bowl of hearty Mexican Street Corn White Chicken Chili, featuring tender chicken, charred corn, and creamy spices. Perfect for a comforting dinner that satisfies the taste buds!

Ingredients

Scale

2 large boneless skinless chicken breasts (about 1.5 lbs)
3 ears corn on the cob husked (or 2½ cups corn kernels)
2 tablespoons olive oil divided
1 large yellow onion diced
3–4 cloves garlic minced
2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder (plus more for serving)
½ teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper
1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
Juice of 1 lime
Crumbled Cotija cheese
Chopped fresh cilantro
Extra grilled corn kernels reserved from above
sliced or diced jalapeños
Lime wedges
Sprinkle of Tajín seasoning
Drizzle of adobo sauce (from canned chipotle peppers in adobo)
additional chipotle chili powder or smoked paprika
Tortilla strips or crushed tortilla chips

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Instructions

Brush chicken breasts and corn cobs with 1 tablespoon olive oil, then sprinkle with salt and pepper.
Grill chicken over medium-high heat for 5-7 minutes per side and corn for 8-10 minutes until charred. Let cool, then dice or shred the chicken and cut kernels off the corn.
In a large Dutch oven, heat the remaining olive oil over medium heat. Cook onion and jalapeños for 3-4 minutes until softened, then add garlic and cook for 1 minute more.
Add cumin, smoked paprika, chipotle chili powder, salt, and pepper, stirring for 30 seconds to bloom the spices.
Add grilled chicken, most of the corn, white beans, and chicken broth, and stir to combine. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
Remove from heat and stir in Mexican crema, shredded Pepper Jack cheese, and lime juice until creamy and slightly thickened.
Taste and adjust with more salt, pepper, or lime juice if desired. Swirl in adobo sauce for extra flavor if so desired.
Ladle chili into bowls, topping each with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla chips.

Notes

For a spicier chili, keep the jalapeño seeds!
Feel free to substitute rotisserie chicken to save time.
This chili is excellent as leftovers and may thicken upon cooling.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 900mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 25g
Cholesterol: 75mg