Description

This Street Corn White Chicken Chili is a delightful blend of spices, chicken, and sweet corn that creates an irresistible comfort food. It’s perfect for a quick, satisfying dinner with a punch of flavor. Bursting with delicious ingredients like rotisserie chicken, beans, and fresh toppings, this chili is a go-to for those seeking easy, homemade meals.

Ingredients

Scale

2 tablespoons extra virgin olive oil, divided
1 small yellow onion, finely diced
1 teaspoon garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon ground cumin
4 cups chicken broth
2 cups frozen corn
1 can (15 ounces) great northern beans, drained
3 cups rotisserie chicken, shredded
¼ cup cornstarch
¼ cup cold water
1 ½ cups sour cream
½ cup monterey jack cheese, shredded
2 tablespoons freshly squeezed lime juice, about 1 lime
salt and pepper, to taste
queso fresco, crumbled
1 medium jalapeño, diced
fresh cilantro, chopped
tortilla strips

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Instructions

Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
Add the diced onion and cook until softened, about 4-5 minutes.
Incorporate garlic, oregano, chili powder, and cumin into the pot and cook for an additional minute.
Pour in the chicken broth and let the mixture simmer gently.
In a separate skillet, heat the remaining tablespoon of oil over medium-high heat and add the frozen corn. Cook until lightly charred, about 5 minutes, then set aside.
Once the broth is simmering, mix in the great northern beans, shredded chicken, and charred corn.
Combine cornstarch and cold water in a small bowl, whisk until smooth, then add to the chili mixture. Let simmer, stirring occasionally for 8-10 minutes until slightly thickened.
Reduce heat to low and mix in sour cream, shredded cheese, and lime juice. Season with salt and pepper to taste.
Serve warm with queso fresco, diced jalapeño, chopped cilantro, and tortilla strips on top.

Notes

For a spicier kick, add more diced jalapeños or a dash of hot sauce.
Feel free to use any leftover rotisserie chicken for convenience.
This chili can be made ahead and reheated for easy meals throughout the week.

Nutrition

Serving Size: 1 bowl
Calories: 508
Sugar: 5g
Sodium: 897mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 8g
Protein: 23g
Cholesterol: 67mg