Creamy White Chicken Chili with Mexican Street Corn Twist is irresistible!
A delicious and creamy white chicken chili infused with the flavors of Mexican street corn, making it a unique and irresistible dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- 1/2 cup crumbled queso fresco (optional)
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and lime juice, and let it simmer for an additional 5 minutes.
- Serve hot, garnished with chopped cilantro and crumbled queso fresco if desired.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Serve with tortilla chips or warm tortillas for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg