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To make Mexican street corn white chicken chili, you need fresh ingredients and pantry staples. This dish bursts with flavor and comfort.

Mexican Street Corn White Chicken Chili

Ready to elevate your dinner game? Discover the delightful flavors of Mexican Street Corn White Chicken Chili! This comforting dish combines tender chicken, sweet corn, and zesty spices for a bowl of pure joy. Perfect for any weeknight or cozy gathering, this recipe is easy to follow with tips on essential ingredients, cooking techniques, and garnishing ideas.
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup frozen corn kernels (or fresh if in season)

1 can (15 oz) white beans, drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

2 jalapeños, diced (seeds removed for less heat)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/2 cup crema or sour cream (for serving)

1/4 cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Crumbled queso fresco (optional, for garnish)

Instructions
 

In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the diced chicken and cook until browned and cooked through (about 5-7 minutes). Remove the chicken from the pot and set aside.

    In the same pot, add the diced onion and cook until softened (about 3-4 minutes). Stir in the minced garlic and diced jalapeños, and cook for another minute until fragrant.

      Add the frozen corn, cooked chicken, drained white beans, chicken broth, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.

        Bring the chili to a simmer, reduce the heat to low, and let it cook uncovered for about 20-25 minutes to meld flavors. Stir occasionally.

          Taste and adjust seasoning if necessary. If you prefer a creamier chili, stir in the crema or sour cream just before serving.

            Serve hot, garnished with fresh cilantro, crumbled queso fresco (if using), and lime wedges on the side.

              - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

                - Presentation Tips: Serve the chili in colorful bowls, topped with a sprinkle of cilantro and a wedge of lime on each dish for an extra zesty touch.