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Mexican Street Corn White Chicken Chili

A creamy white chicken chili inspired by Mexican street corn, packed with sweet corn, tender chicken, warm spices, and fresh lime.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 340

Ingredients
  

Chili Base
  • 1 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 4 cups chicken broth
  • 1 can green chiles 4 oz
  • 2 cups corn kernels
  • 1 can white beans drained and rinsed
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 tbsp lime juice fresh
  • 0.25 cup cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, then add garlic and cook briefly.
  2. Stir in cumin, chili powder, smoked paprika, and oregano to bloom the spices.
  3. Add chicken, chicken broth, and green chiles. Simmer until chicken is cooked through.
  4. Remove chicken, shred it, and return it to the pot.
  5. Stir in beans and corn and simmer for 5–10 minutes.
  6. Lower heat and add cream cheese, stirring until melted, then stir in sour cream.
  7. Finish with lime juice and cilantro. Adjust seasoning and serve warm.

Notes

Do not boil after adding dairy to keep the chili smooth and creamy.