Description
This Mexican Street Corn White Chicken Chili is a delightful blend of grilled chicken, charred corn, and zesty spices, creating a comforting and satisfying meal. Ideal for busy evenings, it’s both easy to prepare and packed with flavor, making it a standout dish for any occasion.
Ingredients
Scale
- 2 large, boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- Sliced or diced jalapeños
- Lime wedges
- Sprinkle of TajÃn seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- Additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush chicken breasts and corn cobs with 1 tablespoon of olive oil and sprinkle them with salt and pepper. Grill over medium-high heat for 5-7 minutes per side for the chicken and 8-10 minutes until the corn is charred, turning occasionally. Allow to cool, then dice or shred the chicken and cut the kernels off the corn cobs, reserving some for topping.
- In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and jalapeños; sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Add the ground cumin, smoked paprika, chipotle chili powder, kosher salt, and black pepper. Stir and cook for 30 seconds to bloom the spices.
- Incorporate the grilled chicken, most of the grilled corn, white beans, and chicken broth. Stir well and bring to a gentle boil. Reduce heat and simmer uncovered for 15-20 minutes.
- Once done, remove the pot from heat. Stir in the Mexican crema (or the crema and sour cream blend), shredded Pepper Jack cheese, and lime juice until the cheese melts and the chili becomes creamy and slightly thickened.
- Taste the chili and adjust seasoning by adding more salt, pepper, or lime juice. For an extra kick, swirl in a bit of adobo sauce or add a sprinkle of TajÃn.
- Ladle the chili into bowls and top each serving with the reserved grilled corn, Cotija cheese, cilantro, sliced jalapeños, lime wedges, a sprinkle of TajÃn, a drizzle of adobo sauce, and tortilla chips for added crunch.
Notes
Feel free to adjust the level of heat by using more or fewer jalapeños based on your preference.
This chili can be made ahead and reheated, making it great for meal prep or leftovers.
Add toppings like avocado or diced tomatoes for extra flavor and freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg