Description
A flavorful twist on a classic recipe that combines the richness of white chicken chili with the vibrant flavors of Mexican street corn.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup crumbled queso fresco
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the shredded chicken, white beans, corn, diced tomatoes, and chicken broth.
- Bring the mixture to a simmer over medium heat.
- Add the heavy cream, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Stir well and let it cook for an additional 10-15 minutes, allowing the flavors to meld.
- Serve hot, topped with crumbled queso fresco and fresh cilantro.
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: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Mexican Street Corn White Chicken Chili