Mexican Street Corn White Chicken Chili

INGREDIENTS:

For the Chili:

1 lb cooked shredded chicken (rotisserie chicken works great!)

1 tbsp olive oil

1 medium onion , diced

3 cloves garlic , minced

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

1 can (15 oz) corn kernels (or grilled fresh corn for authenticity)

4 cups chicken broth

1 tsp cumin

1 tsp smoked paprika

½ tsp chili powder (adjust to taste)

½ tsp garlic powder

Salt and pepper , to taste

½ cup sour cream (or Greek yogurt for tanginess)

¼ cup mayonnaise (optional, for extra creaminess)

For the Toppings:

½ cup crumbled cotija cheese (or feta)

½ cup fresh cilantro , chopped

Lime wedges , for serving

Tajín seasoning or chili powder (for sprinkling)

Avocado slices or guacamole

Tortilla chips , crushed

DIRECTIONS:

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat.

Add the diced onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 1 minute.

Step 2: Build the Chili Base

Add the shredded chicken, white beans, corn, chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir to combine.

Simmer for 15–20 minutes to meld the flavors.

Step 3: Add Creaminess

Stir in the sour cream and mayonnaise (if using) until the chili is smooth and velvety.

Step 4: Serve with Street Corn Toppings

Ladle the chili into bowls. Top with crumbled cotija cheese, a sprinkle of Tajín or chili powder, fresh cilantro, avocado slices, and crushed tortilla chips.

Serve with lime wedges for a final squeeze of brightness.