Mexican Street Corn White Chicken Chili
A creamy and savory chili that combines the flavors of Mexican street corn with tender chicken for a hearty and comforting meal.
Ingredients
Main Ingredients
- 1.5 lbs 3-4 boneless, skinless chicken breasts Tender and juicy, these chicken breasts are the star protein of the chili.
- 2 cups fresh corn (or frozen) Adds a delightful pop of sweetness.
- 15 oz fire-roasted diced tomatoes Introduces a smoky flavor.
- 1 medium yellow onion, chopped Adds a wonderful base flavor.
- 4 cloves garlic, minced Enhances the dish with its warm essence.
- 4 cups low-sodium chicken broth A flavorful base that ties all the ingredients together.
- 2 jalapeños, diced Add a gentle kick (seeds removed for milder heat).
- 1/4 cup fresh cilantro, chopped Adds a burst of freshness and color.
- 1 lime, juiced Brightens up the flavors.
- 8 oz cream cheese Adds a luscious texture and balances the spice.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Sauté chopped onions for about 5 minutes until translucent.
- Add minced garlic and diced jalapeños, sauté for another 1-2 minutes.
- Add chicken breasts, cover with chicken broth, simmer, and cook for 15-20 minutes until chicken is tender.
- Stir in corn and fire-roasted tomatoes, and let simmer for an additional 10 minutes.
- Lower the heat and stir in softened cream cheese until melted and combined.
- Add lime juice and cilantro just before serving.
Notes
For thicker chili, allow it to simmer uncovered for the last 10 minutes. Consider charring your corn for extra flavor.