Description
Discover a heartwarming recipe for cozy days with this delicious Mexican Street Corn White Chicken Chili.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Crumbled queso fresco for topping
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the shredded chicken, white beans, corn, and green chilies to the pot.
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream, chili powder, cumin, salt, and pepper.
- Let the chili simmer for about 20 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro and crumbled queso fresco.
Notes
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg