Name: Street Corn White Chicken Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 tbsp chili powder; 1 tsp oregano; ½ tsp cumin; 1¼ tsp salt; ¼ tsp pepper; 1½ lbs chicken breasts; 2 tbsp olive oil divided; ½ onion chopped; 3 jalapeño peppers chopped with seeds and veins removed; 3 cloves garlic minced; 4 cups chicken broth; 3½ cups frozen corn; 1 can cannellini beans 14.5 oz., drained; 6 oz cream cheese room temperature; ⅔ cup half and half room temperature; juice of 1 lime; 1½ tbsp cornstarch; 2 tbsp water; cotija cheese; chopped cilantro; chopped onion; sour cream; lime wedges

Ingredients

Scale

1 tbsp chili powder
1 tsp oregano
½ tsp cumin
1¼ tsp salt
¼ tsp pepper
1½ lbs chicken breasts
2 tbsp olive oil divided
½ onion chopped
3 jalapeño peppers chopped with seeds and veins removed
3 cloves garlic minced
4 cups chicken broth
3½ cups frozen corn
1 can cannellini beans 14.5 oz., drained
6 oz cream cheese room temperature
⅔ cup half and half room temperature
juice of 1 lime
1½ tbsp cornstarch
2 tbsp water
cotija cheese
chopped cilantro
chopped onion
sour cream
lime wedges

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Instructions

Combine chili powder, oregano, cumin, salt, and pepper in a small dish. Sprinkle half on both sides of chicken breasts and set aside the rest.
Heat 1 tbsp oil in a dutch oven over medium-high heat. Cook chicken breasts for 2-3 minutes on each side until browned, then transfer to a plate.
Add remaining olive oil to the pot, then sauté onion and jalapeños until softened. Stir in garlic and remaining spice mixture, cooking for an additional minute.
Pour in chicken broth, scraping up any brown bits from the pot. Add the chicken back in, bring to a boil, and reduce to a simmer. Cover and cook for 25 minutes until chicken is fork-tender.
Remove chicken and shred using two forks.
Add cream cheese, half and half, and lime juice to the pot and stir. Then, incorporate shredded chicken, corn, and beans.
Stir cornstarch and water together in a small dish, then mix into the chili. Bring to a simmer and stir until thickened.
Serve with desired toppings.

Notes

For extra creaminess, ensure the cream cheese is at room temperature before adding to the chili.
Adjust the level of spiciness by including or omitting jalapeños based on preference.
Allow leftovers to sit overnight for enhanced flavors.

Author: Lauren
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soups
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 5g
Sodium: 870mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 25g
Cholesterol: 70mg