Description
Mexican Street Corn White Chicken Chili is a vibrant, creamy delight that blends tender chicken, sweet corn, and zesty lime for a mouthwatering experience. Perfect for chilly evenings or casual gatherings, this dish guarantees smiles with every spoonful.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh corn (or frozen)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Juice of 2 limes
- 1/2 cup fresh cilantro, chopped (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Feta cheese and avocado (to taste)
Instructions
- Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté the onion until translucent, then add garlic until golden.
- Add chicken breasts and enough broth to cover; bring to a simmer.
- Cook chicken until done (about 15 minutes). Remove to shred.
- Stir in corn, cumin, and chili powder; simmer for a few minutes.
- Mix in heavy cream and lime juice. Return shredded chicken to the pot.
- Stir well and adjust seasoning before serving with toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg