Ingredients:
For the Chili:
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika (or regular paprika)
4 cups chicken broth
2 (15 oz) cans white beans (such as Great Northern or Cannellini), drained and rinsed
2 cups cooked, shredded chicken (rotisserie chicken works great!)
1 cup frozen corn (or fresh if you have it)
1 cup heavy cream (or half & half for a lighter version)
Salt and pepper, to taste
For the Mexican Street Corn Topping:
2 cups fresh or frozen corn kernels (about 2 ears of corn if using fresh)
2 tbsp mayonnaise
1 tbsp sour cream
1 tbsp lime juice
1 tsp chili powder (adjust to taste)
1/4 cup cotija cheese, crumbled (or feta as a substitute)
2 tbsp fresh cilantro, chopped
Lime wedges (for serving)
Instructions:
Cook the Base Chili: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes until softened. Add the minced garlic, cumin, chili powder, and paprika, and cook for another 1-2 minutes until fragrant.
Build the Chili: Pour in the chicken broth, beans, and shredded chicken. Stir to combine. Bring the mixture to a simmer, then reduce the heat and let it cook for about 20 minutes, allowing the flavors to meld together.
Add Corn and Cream: Stir in the frozen corn and heavy cream. Let the chili simmer for an additional 5-10 minutes, until the corn is heated through and the chili has thickened a bit. Season with salt and pepper to taste.
Prepare the Mexican Street Corn Topping: In a separate pan, cook the corn kernels over medium heat until lightly browned and slightly crispy, about 5-7 minutes. If using frozen corn, you can simply heat it through and get a bit of char.
Mix the Street Corn Topping: In a bowl, combine the cooked corn, mayonnaise, sour cream, lime juice, chili powder, and cotija cheese. Mix until well combined.
Assemble the Dish: Ladle the white chicken chili into bowls, then top with a generous scoop of the Mexican street corn topping. Sprinkle with fresh cilantro and serve with lime wedges on the side.
Serve & Enjoy: Enjoy the perfect balance of creamy chili with the smoky, tangy street corn topping. This dish is sure to be a crowd-pleaser at your next dinner or gathering!
