Description
Mexican Street Corn White Chicken Chili is a warm and comforting dish that brings the flavors of summer barbecues to your dinner table. This creamy chili features tender chicken, sweet corn, and a hint of spice from jalapeños, making it perfect for chilly evenings or cozy gatherings with family and friends. With its vibrant colors and delightful aroma, this recipe is sure to impress and satisfy!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (off the cob or frozen)
- 1 can (15 oz) black beans, rinsed
- 2 jalapeños, diced (fresh or pickled)
- 4 cups low-sodium chicken broth
- 1 cup chopped cilantro
- Juice of 2 limes
- 2 tsp ground cumin
- 2 tsp chili powder
- 8 oz cream cheese (full-fat)
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Heat a large pot over medium heat with a splash of oil. Sauté diced chicken until golden brown.
- Add chopped onions and minced garlic; cook for 3-4 minutes until fragrant.
- Pour in chicken broth, black beans, and corn. Stir well and simmer for about 10 minutes.
- Stir in cumin, chili powder, salt, and pepper; let it bubble for a few minutes.
- Mix in cream cheese until melted and creamy.
- Before serving, add lime juice and chopped cilantro. Top with cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg