Description
Mexican Street Corn White Chicken Chili is a vibrant and comforting dish that combines the sweetness of grilled corn with tender chicken in a creamy broth. Infused with spicy jalapeños and aromatic spices, this recipe delivers a delightful bowl of flavor that’s perfect for cozy family dinners or festive gatherings. Easy to prepare, it promises to impress your guests while providing a satisfying meal that warms the soul.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (off the cob or frozen)
- 2 jalapeños (diced)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Chop the onion, garlic, and jalapeños. If using fresh corn, cut it off the cob.
- In a large pot over medium heat, add oil and sauté the onion until translucent (about 5 minutes). Add garlic and jalapeños; cook for another minute.
- Add chicken breasts to the pot and pour in enough chicken broth to cover them. Bring to a simmer.
- Stir in cumin and chili powder; let simmer for about 20 minutes until chicken is cooked through.
- Remove chicken from the pot, shred it, and return it along with the corn.
- Stir in cream cheese until melted, then simmer for another 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg