Name: Street Corn White Chicken Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 tbsp chili powder; 1 tsp oregano; ½ tsp cumin; 1¼ tsp salt; ¼ tsp pepper; 1½ lbs chicken breasts; 2 tbsp olive oil divided; ½ onion chopped; 3 jalapeño peppers chopped with seeds and veins removed; 3 cloves garlic minced; 4 cups chicken broth; 3½ cups frozen corn; 1 can cannellini beans 14.5 oz., drained; 6 oz cream cheese room temperature; ⅔ cup half and half room temperature; juice of 1 lime; 1½ tbsp cornstarch; 2 tbsp water; cotija cheese; chopped cilantro; chopped onion; sour cream; lime wedges

Ingredients

Scale

1 tbsp chili powder
1 tsp oregano
½ tsp cumin
1¼ tsp salt
¼ tsp pepper
1½ lbs chicken breasts
2 tbsp olive oil divided
½ onion chopped
3 jalapeño peppers chopped with seeds and veins removed
3 cloves garlic minced
4 cups chicken broth
3½ cups frozen corn
1 can cannellini beans 14.5 oz., drained
6 oz cream cheese room temperature
⅔ cup half and half room temperature
juice of 1 lime
1½ tbsp cornstarch
2 tbsp water
cotija cheese
chopped cilantro
chopped onion
sour cream
lime wedges

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Instructions

In a small bowl, mix together the chili powder, oregano, cumin, salt, and pepper. Season the chicken breasts on both sides with half of the spice mix and set the rest aside.
Heat 1 tablespoon of olive oil in a dutch oven over medium high heat. Sear the chicken breasts for 2-3 minutes on each side until browned, then transfer to a plate.
Add the remaining tablespoon of olive oil to the pot, followed by the chopped onion and jalapeño peppers. Sauté until softened, then add minced garlic and the remaining spice mixture, cooking for another minute.
Pour in the chicken broth, scraping up any residue at the bottom of the pot. Add the chicken back in, bring to a boil, reduce heat, cover, and simmer for 25 minutes until chicken is tender.
Remove the chicken from the pot, shred it with two forks, and set aside.
Stir cream cheese, half and half, and lime juice into the pot. Mix well, then return the shredded chicken, corn, and beans to the pot.
In a small bowl, mix the cornstarch and water, then stir it into the chili. Simmer until thickened, stirring occasionally.
Serve chili with desired toppings.

Last Step:

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Notes

Feel free to adjust the spice level by altering the jalapeños.
For extra flavor, add lime zest or spices to the toppings.

Author: Marry
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg