Description
Warm up your evenings with this vibrant Mexican Street Corn White Chicken Chili. Blending sweet corn, tender chicken, and creamy textures, this dish delivers a delightful mix of flavors that will keep everyone coming back for more. Perfect for cozy family dinners or festive gatherings, it’s easy to prepare and customizable with your favorite toppings. Get ready to impress your taste buds and create lasting memories with each comforting spoonful.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh corn (kernels cut from about 3 ears)
- 8 oz cream cheese (full-fat recommended)
- 4 cups low-sodium chicken broth
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tsp cumin
- 2 tsp chili powder
- Juice of 1 lime
- ¼ cup fresh cilantro (chopped, optional)
- Optional toppings: crumbled queso fresco, avocado slices, tortilla strips
Instructions
- Dice the chicken into bite-sized pieces and set aside. Chop the onion and mince the garlic.
- In a large pot over medium heat, heat oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in the chicken pieces along with cumin and chili powder; cook until browned on all sides (7-10 minutes).
- Gradually add the chicken broth while stirring to deglaze the pot. Mix in cream cheese until melted and smooth.
- Fold in fresh corn kernels and let simmer for about 20 minutes, adjusting consistency with additional broth if needed.
- Just before serving, squeeze fresh lime juice into the chili and garnish with chopped cilantro or preferred toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g (includes mono and polyunsaturated fats)
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg