Mexican Street Corn White Chicken Chili
A creamy, comforting chili that captures the essence of Mexican street food, perfect for chilly evenings with family and friends.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts about 1.5 lbs, tender and juicy
- 2 cups fresh corn (or frozen) sweet crunch that brightens every bite
- 1 can (15 oz) fire-roasted diced tomatoes adds smoky richness
- 1 medium yellow onion, chopped for foundational aromatic sweetness
- 4 cloves garlic, minced brings in fragrant and savory depth
- 4 cups low-sodium chicken broth rich, flavorful base
- 2 pieces jalapeños, diced seeds removed for milder heat
- 1/4 cup fresh cilantro, chopped for burst of freshness
- 1 piece lime, juiced provides zesty brightness
- 8 oz cream cheese for luxurious creaminess
Instructions
Preparation
- Heat a drizzle of olive oil in a large pot over medium heat. Once it’s shimmering, toss in the chopped onions and sauté for about 5 minutes until translucent.
- Add the minced garlic and diced jalapeños to the pot. Sauté for an additional 1-2 minutes, allowing the aromas to develop.
Cooking
- Add the chicken breasts to the pot and pour chicken broth over until the chicken is submerged. Bring to a simmer and cook for 15-20 minutes.
- Stir in fresh corn and the can of fire-roasted diced tomatoes. Let simmer for 10 minutes.
- Lower heat and fold in softened cream cheese until melted.
- Stir in the lime juice and chopped cilantro just before serving.
Notes
Serve with warm crusty bread or tortilla chips. Garnish with cilantro, avocado slices, or queso fresco for added richness. Omit the sautéing step for faster cooking, but flavor will be compromised.