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The key ingredients for Mexican Street Corn White Chicken Chili bring vibrant flavors together. You need 2 cups of cooked, shredded chicken. This adds protein and heartiness. Next, 1 cup of frozen sweet corn gives a sweet crunch. White beans, drained and rinsed, add creaminess and fiber. Diced potatoes, about 1 cup, help thicken the chili. Use Yukon Gold or Russet for the best texture.

Mexican Street Corn White Chicken Chili

Looking to add a burst of flavor to your dinner? Try Mexican Street Corn White Chicken Chili! This delightful dish combines tender chicken, sweet corn, and savory spices for a comforting meal everyone will love. In this blog post, discover essential ingredients, easy cooking steps, and fun variations to customize your chili. Don't miss out on impressing your family and friends—click through for the full recipe and serve up a bowl of happiness tonight!
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Ingredients
  

2 cups cooked, shredded chicken

1 cup frozen sweet corn

1 can (15 oz) white beans, drained and rinsed

1 cup diced potatoes (Yukon Gold or Russet)

1 small onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup diced tomatoes (canned or fresh)

1 tablespoon lime juice

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1/4 cup chopped cilantro (for garnish)

1/2 cup crumbled queso fresco (for garnish)

Tortilla chips or lime wedges (for serving)

Instructions
 

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil.

        Once boiling, reduce the heat to a simmer and let the potatoes cook until tender, about 10-12 minutes.

          Add the cooked shredded chicken, frozen corn, white beans, diced tomatoes, lime juice, smoked paprika, ground cumin, chili powder, and cayenne pepper to the pot. Stir well to combine.

            Season with salt and pepper to taste, and let the chili simmer for about 15 minutes, allowing the flavors to meld together.

              After simmering, check the consistency; you can add more broth if you prefer a thinner chili.

                Once ready, remove from heat and ladle the chili into bowls. Garnish with chopped cilantro and crumbled queso fresco.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

                    - Presentation Tips: Serve the chili hot, accompanied by tortilla chips on the side and lime wedges for squeezing over the top. For a fun touch, serve in colorful bowls to highlight the vibrant ingredients!