Description
Indulge in the comforting flavors of Mexican Street Corn White Chicken Chili, a hearty dish that combines tender chicken, fresh corn, and rich creaminess for a delightful experience. With zesty lime and smoky spices, this chili is perfect for cozy gatherings or a weeknight dinner. Easy to make and packed with vibrant flavors, it’s sure to impress family and friends alike.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn kernels (or 1 bag frozen corn)
- 8 oz cream cheese
- 4 cups chicken broth
- 1 medium red onion, diced
- Juice of 2 limes
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 cup shredded cheddar cheese
- ½ cup chopped fresh cilantro
- 2 roasted poblano peppers, diced
Instructions
- In a large pot over medium heat, add oil and cook the chicken breasts until golden brown on both sides (about 7 minutes per side). Remove from pot and let rest.
- In the same pot, sauté diced red onion and chopped poblano peppers until softened (about 5 minutes).
- Add corn, chicken broth, and cream cheese; stir until cream cheese melts into the mixture (about 3-4 minutes).
- Season with cumin, smoked paprika, lime juice; let simmer for about 15 minutes.
- Shred the rested chicken and return it to the pot along with shredded cheddar cheese; heat through for another 5 minutes.
- Serve hot, topped with fresh cilantro and extra lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: For added protein, consider incorporating black beans or swapping chicken for shredded beef or turkey. A sprinkle of cotija cheese provides a delicious finishing touch!