Description
This Street Corn White Chicken Chili is bursting with flavor and comfort. With tender chicken, sweet corn, and a creamy base, it’s an easy meal for busy nights.
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
Instructions
- Combine chili powder, oregano, cumin, salt, and pepper in a small dish. Sprinkle half onto both sides of the chicken breasts and reserve the rest.
- Heat 1 tbsp of olive oil in a dutch oven over medium-high heat. Cook chicken breasts for 2-3 minutes on each side until browned but not fully cooked. Transfer to a plate.
- Add the remaining olive oil. Cook onion and jalapeño until softened, then add garlic and reserved spices for another minute.
- Pour in chicken broth, scraping up brown bits from the bottom. Return chicken to the pot, bring to a boil, then reduce to simmer. Cover and cook for 25 minutes until chicken is fork-tender.
- Remove chicken and shred using two forks.
- Mix cream cheese, half and half, and lime juice into the pot, stirring well. Add shredded chicken, corn, and beans.
- Combine cornstarch and water, then stir into chili. Simmer and stir until thickened.
- Serve hot with toppings as desired.
Notes
For a spicier chili, keep some seeds from the jalapeños.
Feel free to substitute chicken with turkey or tofu for a different protein.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg