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A bowl of creamy white chili topped with charred corn, cotija cheese, and fresh cilantro.
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Mexican Street Corn Chili

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 380kcal

Ingredients

  • 1 lb ground chicken
  • 1 tablespoon olive oil
  • 1 yellow onion , diced
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cans (15 oz each) white cannellini beans, drained and rinsed
  • 2 cups charred corn kernels
  • 1 can (4 oz) diced green chilies
  • 1/2 cup heavy cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime , juiced
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Add ground chicken and cook until browned, breaking it into small crumbles.
  • Stir in the onion and garlic and sauté for 5 minutes until translucent.
  • Incorporate cumin, smoked paprika, chili powder, salt, and pepper, stirring for 1 minute to bloom the spices.
  • Add chicken broth, white beans, charred corn, and diced green chilies.
  • Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
  • Stir in heavy cream and lime juice, then simmer for an additional 5 minutes to thicken slightly.
  • Ladle into bowls and garnish with crumbled cotija cheese and fresh cilantro before serving.