Description
Savor the flavors of Mexican street corn in this quick and irresistible white chicken chili – a comforting meal ready in just 30 minutes!
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 2 cups corn kernels, charred or grilled
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 2 tsp ground cumin
– 1 tsp chili powder
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 4 cups low-sodium chicken broth
– 1 (15 oz) can white beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese
– 1/4 cup sour cream
– Chopped fresh cilantro, for garnish
Instructions
1. – In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil over medium heat until softened, about 5 minutes.
2. – Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.
3. – Stir in the jalapeño, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute to toast the spices.
4. – Pour in the chicken broth and white beans. Bring to a simmer and cook for 15 minutes, until the chicken is cooked through.
5. – Remove from heat and stir in the charred corn, Monterey Jack cheese, and sour cream. Season with salt and pepper to taste.
6. – Ladle the chili into bowls and garnish with fresh chopped cilantro.
Notes
For extra flavor, grill or char the corn before adding it to the chili. You can also customize the spice level by adjusting the amount of jalapeño. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican