Description
Creamy white chili meets the zesty, smoky goodness of Mexican street corn for a fusion dish that’s both comforting and exciting!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Crumbled cotija cheese, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, green bell pepper, and red bell pepper and cook for another 3 minutes, until slightly tender.
- Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the great northern beans, corn, and diced tomatoes and green chilies to the pot. Stir well to combine.
- Stir in the shredded cooked chicken.
- Reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld. For a thicker chili, use an immersion blender to partially blend some of the chili, or remove 1-2 cups of the chili and blend it in a regular blender before returning it to the pot.
- While the chili is simmering, prepare the Mexican street corn topping: In a medium bowl, combine the mayonnaise, sour cream, chopped cilantro, and lime juice. Mix well.
- Season the chili with salt and pepper to taste.
- To serve, ladle the chili into bowls and top with a generous spoonful of the Mexican street corn mixture. Garnish with crumbled cotija cheese and lime wedges, if desired.
Notes
- Spice Level: Adjust cayenne pepper to your preference.
- Thickening: Blend part of the chili for a creamier texture.
- Chicken: Rotisserie chicken saves time!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: white chicken chili, mexican street corn, chili recipe, easy chili, weeknight dinner, comfort food, chicken recipe
