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Bowl of Mexican Street Corn White Chicken Chili topped with cilantro and cheese

Mexican Street Corn White Chicken Chili

This creamy, spicy chili wraps you in warmth with hearty ingredients, perfect for a cozy dinner. It's a one-pot meal that comes together quickly!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use pre-cooked or rotisserie chicken for convenience.
  • 2 cans corn Drained.
  • 1 can white beans Drained and rinsed.
  • 1 onion, chopped
  • 2 cloves garlic, minced Toasting enhances flavor.
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Cilantro for garnish
  • Cotija cheese for topping Optional, for serving.

Method
 

Cooking
  1. In a large pot, sauté chopped onion and garlic until soft.
  2. Add shredded chicken, corn, white beans, chicken broth, heavy cream, lime juice, chili powder, and cumin.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot, topped with cilantro and Cotija cheese.

Notes

For extra flavor, toast garlic before adding to the pot. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to three months.