Go Back
A bowl of creamy white chicken chili topped with cotija cheese, cilantro, and tajin seasoning.
Print Recipe

Street Corn Chicken Chili

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 445kcal

Ingredients

  • 1 lb boneless skinless chicken breast, cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 2 cans (15 oz each) great northern beans, rinsed and drained
  • 2 cups fire -roasted corn kernels
  • 4 cups low -sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 4 ounces cream cheese, softened and cubed
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 0.5 cup cotija cheese, crumbled
  • 1 teaspoon tajin seasoning

Instructions

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Add cubed chicken and cook until browned on all sides, approximately 5-7 minutes.
  • Stir in the diced onion and garlic, cooking until the onion is translucent.
  • Add the cumin, chili powder, and smoked paprika, stirring for 1 minute to bloom the spices.
  • Pour in the chicken broth, beans, and fire-roasted corn.
  • Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  • Lower heat to medium-low and stir in the cubed cream cheese until fully melted and incorporated.
  • Remove from heat and stir in the sour cream, lime juice, and fresh cilantro.
  • Serve hot, garnished with crumbled cotija cheese and a dusting of tajin seasoning.