Description
Enjoy a delightful bowl of Mexican Street Corn White Chicken Chili (Tex-Mex Style) featuring juicy chicken, sweet corn, and creamy textures—ideal for a comforting, homemade meal!
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 Tajín 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 olive oil and sprinkle with salt and pepper. Grill over medium-high heat until chicken is cooked through (5-7 minutes per side) and corn is charred (8-10 minutes). Let cool, then dice or shred chicken and cut kernels off the cobs (reserve some corn for topping).
- Heat remaining olive oil in a large Dutch oven or soup pot over medium heat. Add onion and jalapeños, cooking for 3-4 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add cumin, smoked paprika, chipotle chili powder, salt, and pepper. Stir and cook for 30 seconds to bloom the spices.
- Stir in grilled chicken, most of the grilled corn, white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Remove pot from heat. Stir in Mexican crema, shredded Pepper Jack cheese, and lime juice until the cheese is melted and chili is creamy and slightly thickened.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as desired. For extra smoky-heat, swirl in adobo sauce or sprinkle with Tajín now.
- Ladle chili into bowls. Top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla chips.
Notes
Reserve some grilled corn for topping to enhance flavor and presentation.
Adjust jalapeño heat according to preference by removing seeds or adding more.
For a creamier texture, use a blend of Mexican crema and sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg