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### **1. Sauté the Aromatics**
Melt **butter** in a large pot or Dutch oven over medium heat. Add **onion, garlic, and jalapeño**, cooking until soft and fragrant, about 3-4 minutes.
### **2. Build the Flavor**
Stir in the **shredded chicken, beans, green chiles, and corn**, along with the **cumin, chili powder, smoked paprika, salt, and black pepper**. Let the ingredients cook together for a couple of minutes to enhance the flavors.
### **3. Simmer the Chili**
Pour in the **chicken broth**, bring to a simmer, and let cook for about **15 minutes**, stirring occasionally.
### **4. Make It Creamy**
Stir in the **cream cheese** until fully melted and smooth. Add the **heavy cream** and mix well to create a rich, velvety texture. Let the chili simmer for another **5 minutes**.
### **5. Garnish & Serve**
Ladle the chili into bowls and top with **crumbled cotija cheese, fresh cilantro, a squeeze of lime, and a sprinkle of chili powder**. For extra crunch, add crushed tortilla chips on top.
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## **Serving Suggestions**
This chili pairs beautifully with:
✔ **Warm tortillas** or **cornbread** for dipping.
✔ **Avocado slices** for a creamy, fresh contrast.
✔ **Hot sauce** for those who love extra heat.
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## **Final Thoughts**
This **Mexican Street Corn White Chicken Chili** is the ultimate combination of comfort and bold flavor. With its creamy base, roasted corn sweetness, and a kick of spice, it’s sure to become a family favorite. Whether you’re cooking for a cozy night in or feeding a crowd, this dish is easy, satisfying, and packed with personality.
### **Have you tried this recipe? Let us know your favorite toppings! 🌽🔥🍜**
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