Mexican Street Corn White Chicken Chili: Easy Creamy Comfort Dish
A deliciously creamy and comforting Mexican street corn white chicken chili that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until translucent.
- Add chicken, corn, black beans, diced tomatoes, and chicken broth.
- Bring to a simmer and cook for 10 minutes.
- Stir in heavy cream, chili powder, cumin, salt, and pepper.
- Simmer for another 10 minutes, then serve hot, garnished with cilantro.
Notes
- This recipe is easily adaptable; feel free to add more or less spice depending on your preference.
- For a lighter version, substitute the heavy cream with a low-fat alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Mexican Street Corn, White Chicken Chili, Creamy Chili