Street Corn White Chicken Chili

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Street corn white chicken chili is a creamy, flavorful chili made with shredded chicken, sweet corn, jalapeños, white beans, and lime. Ready in under an hour, it’s an easy, cozy dinner perfect for weeknights or game day.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American, Mexican

Servings: servings

Author: Krista Teigen

Equipment

1 Dutch Oven

Ingredients

For the Chili

1 tbsp chili powder
1 tsp oregano
½ tsp cumin
1¼ tsp salt
¼ tsp pepper
1½ lbs chicken breasts
2 tbsp olive oil divided
½ onion chopped
3 jalapeño peppers chopped with seeds and veins removed
3 cloves garlic minced
4 cups chicken broth
3½ cups frozen corn
1 can cannellini beans 14.5 oz., drained
6 oz cream cheese room temperature
⅔ cup half and half room temperature
juice of 1 lime
1½ tbsp cornstarch
2 tbsp water

For the Toppings

cotija cheese
chopped cilantro
chopped onion
sour cream
lime wedges

Instructions

In a small dish, combine the chili powder, oregano, cumin, salt, and pepper. Sprinkle half of the mixture on both sides of the chicken breasts. Reserve the remaining seasoning.
1 tbsp chili powder, 1 tsp oregano, ½ tsp cumin, 1¼ tsp salt, ¼ tsp pepper, 1½ lbs chicken breasts
Add 1 tbsp of oil to a dutch oven over medium high heat. Once heated, add in the chicken breasts, and cook for 2-3 minutes on each side until browned, but not cooked through. Transfer to a plate.
2 tbsp olive oil
Add the second tbsp of olive oil to the pot. Then, add in the onion and jalapeño peppers, and cook for a few minutes until softened. Add in the garlic and the remaining spice mixture, and cook for another minute.
½ onion, 3 jalapeño peppers, 3 cloves garlic
Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Then, add the chicken back to the pot. Bring to a boil and then reduce to a simmer. Cover the pot, and cook for 25 minutes until the chicken is fork tender.
4 cups chicken broth
Remove the chicken from the pot and shred with 2 forks.
Add the cream cheese, half and half, and lime juice to the pot. Give everything a stir. Then, add in the chicken, corn, and beans.
3½ cups frozen corn, 1 can cannellini beans, 6 oz cream cheese, ⅔ cup half and half, juice of 1 lime
Combine the cornstarch and water in a small dish, and stir it into the chili. Bring the chili to a simmer and give it a stir until thickened.
1½ tbsp cornstarch, 2 tbsp water
Add toppings before serving.
cotija cheese, chopped cilantro, chopped onion, sour cream, lime wedges

Notes

Rotisserie chicken can be used instead of raw chicken.
Fresh corn works great when it’s in season.
For extra heat, leave some jalapeño seeds.

Nutrition