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Mexican Street Corn White Chicken Chili

One-Pot Mexican Street Corn White Chicken Chili Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (4 oz) cans diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 4 cups low-sodium chicken broth
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 oz cream cheese, softened and cut into cubes
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup crumbled cotija cheese, plus extra for serving
  • Juice of 1 lime
  • Chili powder, for dusting
  • Small handful fresh cilantro, roughly chopped
  • Salt and black pepper

Method
 

  1. Char the frozen corn in a dry Dutch oven over high heat until blackened in spots, about 4 to 5 minutes. Transfer to a plate.
  2. Add olive oil to the pot and sear the chicken pieces with a pinch of salt and pepper until golden, about 5 minutes total. Move to the plate with the corn.
  3. Reduce heat to medium, cook the onion until soft, then add garlic and green chiles for 1 minute. Stir in the cumin, oregano, and smoked paprika for 30 seconds, then pour in the broth and scrape up any browned bits.
  4. Add the beans and return the chicken to the pot. Simmer uncovered for 15 minutes. Mash some beans against the side of the pot to thicken the chili.
  5. Off the heat, stir in the cream cheese and ¼ cup of the sour cream until smooth. Fold in the charred corn. Mix the remaining ¼ cup sour cream with the mayonnaise, lime juice, and half the cilantro. Ladle the chili into bowls, drizzle with the lime crema, and top with cotija, chili powder, and the rest of the cilantro.

Notes

If you are using fresh corn, pat the kernels dry before charring so they sear properly. The chili thickens as it cools, so plan to add a small splash of broth if you are reheating after making it ahead.