Mexican Street Corn White Chicken Chili

 

Mexican Street Corn + Chicken + Chili = You're new favorite dish

 

What's in the Chili:

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts , diced into bite-sized pieces
  • 1 medium onion , diced
  • 3 cloves garlic , minced
  • 1 can (15 oz) white beans , drained and rinsed (cannellini or Great Northern beans work well)
  • 1 can (15 oz) corn kernels , drained (or 1 1/2 cups fresh or frozen corn)
  • 1 cup chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 4 oz cream cheese , softened and cubed
  • 2 tsp Old Boney Mountain Chili Dust
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper , to taste
  • Juice of 1 lime

Toppings:

  • Crumbled cotija cheese (or feta as a substitute)
  • Fresh cilantro , chopped
  • Lime wedges , for serving
  • Optional Add-Ons : Avocado slices, tortilla strips, sour cream, or hot sauce

How to make it:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and season with salt, pepper, chili powder, and cumin. Cook for 5–7 minutes , until the chicken is browned and cooked through. Remove the chicken from the pot and set aside
  2. In the same pot, add the diced onion and sauté for 3–4 minutes , until softened. Stir in the minced garlic and cook for 1 minute , until fragrant
  3. Add the chicken broth, white beans, corn, heavy cream, and cream cheese to the pot. Stir until the cream cheese melts and the mixture becomes smooth and creamy.
  4. Return the cooked chicken to the pot and stir to combine. Season with smoked paprika, additional chili powder if desired, and a squeeze of lime juice. Simmer for 10–15 minutes , allowing the flavors to meld
  5. Ladle the chili into bowls and top with crumbled cotija cheese, fresh cilantro, and a squeeze of lime juice. Add optional toppings like avocado slices, tortilla strips, or sour cream for extra flair.