Creamy Mexican Street Corn White Chicken Chili (Print Version)

Mexican Street Corn White Chicken Chili offers creamy comfort. This hearty bowl blends tender chicken, roasted corn, and a zesty, chili-spiced broth. Pure joy!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-inspired
Dietary: Can be Gluten-Free with careful ingredient selection

# Ingredients:

→ Base & Protein

01 - 1 tbsp Olive Oil
02 - 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs, diced
03 - 1 large Yellow Onion, diced
04 - 4 cloves Garlic, minced
05 - 1 (4 oz) can Diced Green Chiles (mild)
06 - 2 (15 oz) cans Great Northern Beans, drained and rinsed
07 - 4 cups Chicken Broth
08 - 1/2 cup Heavy Cream

→ Elote Elements

09 - 3 cups Fresh or Frozen Corn kernels, charred
10 - 1/2 cup Cotija Cheese, crumbled
11 - 1/4 cup Fresh Cilantro, chopped
12 - 1-2 Limes, juiced and extra wedges for serving

→ Spices & Essentials

13 - 1 tbsp Chili Powder
14 - 1 tsp Ground Cumin
15 - 1 tsp Smoked Paprika
16 - 1/2 tsp Onion Powder
17 - 1/2 tsp Garlic Powder
18 - Salt and Freshly Ground Black Pepper to taste

# Instructions:

01 - First things first, let's get that corn ready! If you’re using fresh corn on the cob, slice those kernels right off. For frozen, just let it thaw a bit. Now, this is crucial: get a dry skillet, preferably cast iron, screaming hot over medium-high heat. Toss your corn in there and let it char, stirring occasionally, until you see those beautiful browned, slightly blackened bits. This smoky flavor is what makes your Mexican Street Corn White Chicken Chili sing, honestly. While that’s happening, if your chicken isn’t already cooked, dice it up into bite-sized pieces.
02 - In a big pot or Dutch oven, drizzle in a bit of olive oil over medium heat. Toss in your diced chicken and cook until it's just browned on the outside. You don't need it cooked through yet, just a nice sear. Now, add your diced onion and let it soften, about 5-7 minutes, until it's translucent and smelling sweet. Then, throw in your minced garlic and diced green chiles, stirring for about a minute until fragrant. Don't let the garlic burn; I've made that mistake before, and it just turns bitter, ugh.
03 - This is where the magic happens for your Mexican Street Corn White Chicken Chili! Sprinkle in your chili powder, cumin, smoked paprika, onion powder, and garlic powder. Stir constantly for about 30 seconds to a minute, letting those spices toast and bloom in the pot. You’ll smell them become incredibly fragrant, a deep, warm aroma that just fills the kitchen. This step really deepens the flavor profile, so don't rush it. It's truly transformative.
04 - Pour in your chicken broth and add the drained and rinsed Great Northern beans. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows all those wonderful flavors to meld together and the chicken to finish cooking through if you started with raw. Check on it occasionally, giving it a stir so nothing sticks to the bottom. I always give it a little taste here to check on the seasoning, too.
05 - Once the chili has simmered and the flavors are happy, stir in your heavy cream. This is when the Mexican Street Corn White Chicken Chili gets its wonderfully creamy texture! Next, add your charred corn. Give it a good stir and let it warm through for another 5 minutes or so, just until everything is heated evenly. Be gentle here; you don't want to break up the beans too much, unless you like a thicker, more pureed chili, which, honestly, is also delicious!
06 - Remove the pot from the heat. Stir in the fresh lime juice – this brightens everything up and cuts through the richness beautifully. Taste one last time and adjust salt and pepper as needed. Ladle your glorious Mexican Street Corn White Chicken Chili into bowls. Top generously with crumbled Cotija cheese and a sprinkle of fresh cilantro. A little extra lime wedge on the side is always a good idea for those who want an extra zing. It should look creamy, vibrant, and smell absolutely incredible!

# Notes:

01 - Don't skip charring the corn; it adds a smoky depth you just can't get otherwise, I learned that the hard way.
02 - Always rinse your canned beans thoroughly, or you might end up with a weird starchy taste.
03 - If reheating leftovers, do it gently on the stovetop to prevent the sauce from separating.
04 - Serving with extra lime and fresh cilantro really brightens up all the rich flavors.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - Skillet
03 - Cutting board
04 - Knife
05 - Ladle

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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