Description
This Mexican Street Corn White Chicken Chili is a creamy and flavorful twist on traditional chili. Packed with shredded chicken, white beans, fire-roasted corn, and a blend of Mexican spices, this hearty soup is sure to be a hit.
Ingredients
Scale
Chili:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (4 oz) can diced green chiles
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 (15 oz) can white beans (drained and rinsed)
- 1 1/2 cups frozen fire-roasted corn (or regular frozen corn)
- 3 cups low-sodium chicken broth
- 4 oz cream cheese (cubed and softened)
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (plus more for topping)
- juice of 1 lime
- salt and pepper to taste
- chopped fresh cilantro and lime wedges for serving
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and sauté diced onion until softened. Add garlic, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook until fragrant.
- Add Ingredients: Stir in green chiles, shredded chicken, white beans, corn, and chicken broth. Simmer for 15–20 minutes.
- Finish Soup: Reduce heat and stir in cream cheese, sour cream, cotija cheese, and lime juice until smooth. Adjust seasoning with salt and pepper.
- Serve: Garnish with cotija, cilantro, and lime wedges.
Notes
- For extra heat, add a diced jalapeño with the onion or a splash of hot sauce before serving.
- This chili can also be made in a slow cooker—just add all ingredients except dairy and cook on low for 6 hours, then stir in the cream cheese, sour cream, and cheese at the end.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
