Description
Experience the vibrant flavors of elote in a comforting bowl of chili. This Mexican Street Corn White Chicken Chili combines shredded rotisserie chicken, creamy white beans, and sweet corn with zesty lime, cotija cheese, and smoked spices. It is a quick, family-friendly fusion dish that balances creamy indulgence with a refreshing tang, making it the perfect choice for a cozy and festive weeknight dinner.
Ingredients
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 ½ tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
4 cups cooked chicken, shredded
3 cups chicken broth
2 (15 oz) cans white beans, drained and rinsed
2 cups corn kernels
½ cup sour cream or Mexican crema
¼ cup fresh cilantro, chopped
½ cup cotija cheese, crumbled
1 lime, cut into wedges
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, and jalapeño, sautéing until softened.
Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
Add the shredded chicken, chicken broth, white beans, and corn kernels to the pot.
Bring the mixture to a simmer and cook for 15 minutes to allow flavors to meld.
Remove from heat and stir in the sour cream.
Ladle into bowls and garnish generously with fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice.
Notes
Use rotisserie chicken to save prep time. If you prefer a thicker consistency, mash some of the white beans against the side of the pot before stirring. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg