Description
Indulge in the delightful flavors of this Mexican Street Corn White Chicken Chili, a comforting and satisfying dish that’s perfect for busy weeknights. Loaded with tender shredded chicken, sweet corn kernels, and a creamy, flavor-packed broth, this recipe is a must-try for chili lovers.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 cups corn kernels (fresh or frozen)
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 8 oz cream cheese, softened
– 1 tsp cumin
– 1 tsp chili powder
– 1 tsp oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– Chopped cilantro, for garnish
– Sliced avocado, for garnish
– Crumbled cotija cheese, for garnish
Instructions
1. – In a large pot or Dutch oven, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. – Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the chicken is cooked through.
3. – Remove the chicken from the pot and shred it using two forks.
4. – Return the shredded chicken to the pot, along with the corn, cream cheese, cumin, chili powder, oregano, salt, and pepper. Stir until the cream cheese is melted and the chili is heated through.
5. – Serve the Mexican Street Corn White Chicken Chili hot, garnished with chopped cilantro, sliced avocado, and crumbled cotija cheese.
Notes
For a thicker chili, you can add an extra 4 oz of cream cheese. Feel free to adjust the seasonings to your taste. This chili also freezes well for easy meal prep.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican