Mexican Street Corn White Chicken Chili
A creamy and delicious one-pot Mexican Street Corn White Chicken Chili recipe perfect for dinner.
Equipment
- Dutch oven
Ingredients
White Chicken Chili
- 3 tablespoons butter regular or plant-based
- 1 large Anaheim pepper chopped with the stem & seeds removed
- 0.5 cup red onion diced
- 1 tablespoon garlic minced
- 0.25 cup all-purpose flour sub gluten-free flour
- 4 cups chicken broth 32oz
- 1 pound boneless skinless chicken thighs
- 15 oz cannellini beans drained & rinsed
- 2 4oz cans diced green chiles
- 0.33 cup Nutpods unsweetened/unflavored creamer or half-&-half
- 0.25 cup fresh cilantro chopped
- 1 each lime zest from 1 lime
- 1 each lime juice from 1 lime
- 1.5 teaspoons chili powder
- 1 teaspoon kosher salt more, if desired
- 0.5 teaspoon cumin
- 0.5 teaspoon dried oregano leaves
- 0.125 teaspoon ground black pepper
- 8 oz plain cream cheese softened
Mexican Street Corn
- 4 cans corn drained
- 1 cup mayonnaise
- 4 oz feta cheese crumbled (sub dairy-free alternative)
- 0.5 cup red onion diced
- 4 tablespoons fresh cilantro chopped
- 2 tablespoons garlic minced
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
Topping Options
- fresh cilantro chopped
- cotija cheese crumbled (or feta cheese)
- red onion diced
- sour cream
- tortilla strips
- avocado diced
Instructions
Instructions
- Bring a large dutch oven (5.5 quarts) to a medium-high heat and add 3 tablespoons butter to melt. Add the Anaheim pepper, red onion, and 1 tablespoon minced garlic. Sauté for 3-5 minutes or until slightly softened.
- Add a ¼ cup flour and stir to coat the veggies and make a bit of a paste. Slowly pour in the chicken broth, about a ½ cup at a time, mixing continuously. Keep pouring the broth until it is all added.
- Bring the pot to a simmer and add the chicken thighs. Let simmer until fully cooked; about 15 minutes (or until their internal temperature reaches 165 degrees F - use a meat thermometer).
- While the chicken cooks, put all of the ingredients for the Mexican Street Corn in a large bowl. Mix to fully combine.
- Once the chicken is fully cooked, remove it from the pot and shred with two forks. Return shredded chicken to the pot along with the cannellini beans, green chiles, ⅓ cup creamer, cilantro, lime zest, lime juice, 1 ½ teaspoons chili powder, 1 teaspoon kosher salt, ½ teaspoon cumin, ½ teaspoon oregano, and ⅛ teaspoon pepper. Mix to combine.
- Cut the softened block of cream cheese into large cubes and add them to the pot. Mix and let it simmer until it is fully melted.
- Reserve about a ¼ of this mixture for serving. Carefully add the rest to the pot of chili. Mix again to combine. Taste, adjust any seasonings as desired.
- Enjoy with your desired toppings and some of the reserved street corn!
Notes
Dairy Free: use plant-based butter and dairy free alternatives for the cream cheese & feta cheese. Gluten-Free: use a 1-to1 gluten free flour. Chicken Thighs: option to use chicken breasts, but they may need to simmer a bit longer to be fully cooked. Beans: feel free to use 2 cans of beans if you want! Cream Cheese: I have found through testing that using a high-quality cream cheese really does result in a better soup - it just melts better and is less ... chunky! Storage: leftovers can be stored in an airtight container in the fridge for 4-5 days.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 13gProtein: 13gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 58mgSodium: 805mgPotassium: 348mgFiber: 2gSugar: 2gVitamin A: 554IUVitamin C: 3mgCalcium: 95mgIron: 2mg
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