Description
A delicious and easy-to-make Mexican street corn white chicken chili that combines creamy, spicy, and tangy flavors in one comforting dish.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained
- 1 cup corn kernels
- 1 can (4 oz) diced green chiles
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 lime, cut into wedges
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add chicken, white beans, corn, green chiles, chicken broth, cumin, chili powder, salt, and black pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and simmer for another 5 minutes.
- Serve hot, topped with cilantro, cotija cheese, and a squeeze of lime.
Notes
- For extra spice, add a diced jalapeño.
- Substitute Greek yogurt for heavy cream for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg