½ cup cotija or feta cheese, crumbled
¼ cup cilantro, chopped
1 avocado, diced
Extra lime wedges
Tortilla chips or warm flour tortillas (for serving)
(Optional: drizzle of crema or hot sauce!)
Step-by-Step Instructions
1. Sauté Chicken & Aromatics
Heat oil in a large pot over medium-high heat.
Add chicken, season with salt/pepper, and cook until browned (~5 mins). Remove and set aside.
In the same pot, sauté onion, garlic, and jalapeño until soft (~3 mins).
2. Add Spices & Simmer
Stir in cumin, smoked paprika, chili powder, and oregano (toast 30 sec).
Pour in broth, blended white beans, whole beans, corn, and green chiles.
Return chicken to pot. Simmer 15-20 mins until slightly thickened.
3. Finish & Serve
Stir in sour cream and lime juice. Adjust seasoning.
Ladle into bowls and top with cotija, cilantro, avocado, and lime.
Serve with tortilla chips for dipping!
Pro Tips for the Best Chili
🔹 Blend half the beans – Thickens the broth naturally.
🔹 Char the corn first – For extra street corn flavor, pan-sear fresh corn before adding.
🔹 Make it ahead – Flavors deepen overnight! Reheat gently (add a splash of broth if needed).
🔹 For extra creaminess – Stir in 2 oz cream cheese at the end.
Variations & Swaps
🍗 Shredded chicken – Use rotisserie chicken for a shortcut.
🌶 Spicy version – Add chipotle peppers or extra jalapeño.
🥑 Vegetarian option – Swap chicken for extra beans & veggies.
🧀 Queso twist – Melt in Monterey Jack before serving.
FAQs
Q: Can I use frozen corn?
A: Yes! Thaw and drain well, or char for extra flavor.
Q: How long does it last?
A: 4 days refrigerated or 3 months frozen.
Q: Can I make this in a slow cooker?
A: Yes! Sauté aromatics first, then cook on Low 6-8 hrs or High 3-4 hrs.
Final Thoughts
This Mexican Street Corn White Chicken Chili is the perfect balance of cozy and vibrant—creamy, smoky, and loaded with fresh toppings. One spoonful and you’ll be hooked!