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White Chicken Chili with Mexican Street Corn Recipe

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This hearty White Chicken Chili recipe combines tender chicken thighs, creamy cannellini beans, and a flavorful blend of spices with a rich cream cheese base. Enhanced with a zesty Mexican street corn salad mixed directly into the chili, this comforting dish is perfect for feeding a crowd and offers a delightful balance of creamy, spicy, and fresh flavors.

  • Total Time: 50 minutes
  • Yield: 14 servings

Ingredients

Chili Base

  • 3 tablespoons butter (regular or plant-based)
  • 1 large Anaheim pepper (chopped, stem & seeds removed)
  • 1/2 cup red onion (diced)
  • 1 tablespoon garlic (minced)
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 4 cups (32 oz) chicken broth
  • 1 pound boneless, skinless chicken thighs
  • 15 oz can cannellini beans (drained & rinsed)
  • 2 4 oz cans diced green chiles
  • 1/3 cup Nutpods unsweetened/unflavored creamer
  • 1/4 cup fresh cilantro (chopped)
  • lime zest from 1 lime
  • lime juice from 1 lime
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon ground black pepper
  • 8 oz block plain cream cheese (softened)

Mexican Street Corn Salad

  • 4 cans corn (drained)
  • 1 cup mayonnaise
  • 4 oz feta cheese (crumbled; or dairy-free alternative)
  • 1/2 cup red onion (diced)
  • 4 tablespoons fresh cilantro (chopped)
  • 2 tablespoons garlic (minced)
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Toppings (optional)

  • fresh cilantro (chopped)
  • cotija cheese (crumbled) or feta cheese
  • red onion (diced)
  • sour cream
  • tortilla strips
  • avocado (diced)

Instructions

  1. Sauté Aromatics: Heat a large 5.5-quart Dutch oven over medium-high heat and melt 3 tablespoons butter. Add chopped Anaheim pepper, diced red onion, and 1 tablespoon minced garlic. Sauté for 3-5 minutes until the vegetables are slightly softened and fragrant.
  2. Add Flour and Broth: Sprinkle 1/4 cup flour over the sautéed vegetables and stir well to coat them evenly, forming a paste. Slowly pour in the chicken broth in about 1/2 cup increments while continuously stirring to avoid lumps. Continue until all broth is incorporated and the mixture is smooth.
  3. Cook Chicken: Bring the pot to a simmer, then add the boneless, skinless chicken thighs. Let them cook gently for about 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C), checking with a meat thermometer for accuracy.
  4. Prepare Mexican Street Corn: While the chicken cooks, combine the corn, mayonnaise, crumbled feta cheese, diced red onion, chopped cilantro, minced garlic, lime juice, chili powder, paprika, kosher salt, and black pepper in a large bowl. Mix thoroughly to combine all flavors.
  5. Shred Chicken and Combine Ingredients: Remove the cooked chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot along with the drained cannellini beans, diced green chiles, 1/3 cup unsweetened creamer, chopped cilantro, lime zest, lime juice, chili powder, salt, cumin, oregano, and pepper. Stir well to combine all ingredients evenly.
  6. Melt Cream Cheese: Cube the softened cream cheese and add it to the pot. Stir continuously and let the chili simmer until the cream cheese is fully melted and incorporated, creating a creamy texture.
  7. Add Street Corn Salad: Reserve approximately one-fourth of the prepared Mexican street corn salad for serving. Carefully fold the remaining three-fourths into the chili, mixing gently to combine flavors. Taste and adjust seasoning with additional salt or spices if desired.
  8. Serve: Dish out the chili and garnish with the reserved street corn salad and optional toppings such as chopped cilantro, crumbled cotija or feta cheese, diced red onion, sour cream, tortilla strips, and diced avocado for added texture and flavor.

Notes

  • You can substitute gluten-free flour in place of all-purpose flour for a gluten-free version.
  • Use plant-based butter and dairy-free cream cheese and feta alternatives to make this recipe dairy-free or vegan-friendly.
  • Adjust the level of chili powder and green chiles according to your preferred heat tolerance.
  • Chicken thighs are preferred for their juiciness, but boneless skinless chicken breast can be used as a leaner option.
  • This chili can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
  • Leftover Mexican street corn salad also makes a great side dish or topping for other meals.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American Southwest

Find it online: https://yourdailycook.com/white-chicken-chili-with-mexican-street-corn-recipe/