Description
Indulge in the rich flavors of Mexican street corn white chicken chili, a delightful fusion of tender chicken, sweet corn, and a medley of spices. This creamy, comforting dish not only warms the soul but also creates cherished moments around the dinner table. Perfect for cozy evenings or gatherings, this chili is sure to become a family favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 2 cups fresh corn (or frozen)
- 1 can (15 oz) black beans, rinsed
- 1 can (4 oz) green chiles, diced
- 8 oz cream cheese
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- Juice of 1 lime
- Fresh cilantro (optional)
Instructions
- 1. Prep your ingredients: Chop chicken into bite-sized pieces and rinse black beans.
- 2. Sauté the chicken: Heat olive oil in a large pot over medium heat. Cook chicken until golden brown (5-7 minutes).
- 3. Add vegetables and spices: Stir in onion, garlic, corn, green chiles, cumin, and chili powder; cook until onions are translucent (3-4 minutes).
- 4. Incorporate broth & cream cheese: Pour in chicken broth while stirring. Add cream cheese by spoonfuls until melted.
- 5. Mix in beans and simmer: Add black beans and let simmer on low for 15-20 minutes.
- 6. Finish with lime & serve: Squeeze lime juice into the pot before serving. Top with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg
Keywords: - For a vegetarian version, replace chicken with additional beans or vegetables. - Customize toppings with avocado or extra cilantro for added flavor. - Store leftovers in an airtight container for up to three days; reheat on the stove with a splash of broth.