Description
Creamy one-pot Mexican Street Corn White Chicken Chili made with tender chicken, Great Northern beans, fire-roasted corn, mild green chiles, lime, cilantro, cream cheese, sour cream, and Cotija cheese.
Ingredients
1 tablespoon neutral oil
1 yellow onion, diced
1 jalapeño, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 1/2 pounds boneless, skinless chicken breasts
2 (15-ounce) cans Great Northern beans, drained and rinsed
4 cups low-sodium chicken broth
3 cups fire-roasted corn
1 (4-ounce) can mild green chiles
4 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese
Salt and black pepper, to taste
Instructions
1. Heat the neutral oil in a large Dutch oven over medium heat. Add the diced onion and chopped jalapeño. Cook for 4 to 5 minutes, until the onion is soft and translucent.
2. Stir in the minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for about 30 seconds, just until fragrant. Do not allow the garlic to burn.
3. Add the chicken breasts, drained Great Northern beans, chicken broth, fire-roasted corn, and mild green chiles. Bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer.
4. Partially cover the pot and simmer for 18 to 22 minutes, until the chicken is cooked through, separates easily with two forks, and reaches an internal temperature of 165°F.
5. Transfer the cooked chicken to a clean plate and shred it with two forks.
6. Scoop approximately 1 1/2 cups of the beans, corn, and broth into a heat-safe bowl. Mash thoroughly with a potato masher, then stir the mashed mixture back into the pot.
7. Reduce the heat to low. Add the softened cream cheese in small pieces and stir until completely melted and incorporated.
8. Return the shredded chicken to the pot and warm for 3 to 4 minutes.
9. Remove the pot from direct heat. Stir in the sour cream, lime juice, chopped cilantro, and crumbled Cotija cheese.
10. Taste before adding salt. Adjust with black pepper, additional lime juice, or a small pinch of chili powder, then serve warm.
Notes
Do not boil the chili after adding the cream cheese, sour cream, or Cotija cheese because high heat may cause the dairy to separate.
Taste the chili before adding salt. Chicken broth, canned beans, green chiles, and Cotija can already contribute considerable sodium.
For a thicker chili, mash a larger portion of the beans. For a thinner consistency, add a small splash of chicken broth.
Chicken thighs may replace the chicken breasts for a richer flavor.
Cannellini beans or navy beans may replace the Great Northern beans.
Plain Greek yogurt may replace the sour cream, but it should be stirred in after removing the pot from the heat.
Refrigerate leftovers in shallow airtight containers for 3 to 4 days.
Reheat gently over medium-low heat until the center reaches 165°F.
For the best frozen texture, freeze the chili before adding the cream cheese, sour cream, lime juice, cilantro, and Cotija cheese.
Nutrition
- Serving Size: Approximately 1 1/2 cups
- Calories: 430 kcal
- Sugar: 7g
- Sodium: 760mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 105mg