Mexican Street Corn White Chicken Chili

🌽 Mexican Street Corn White Chicken Chili – Mediterranean Twist
Creamy, comforting, and full of bold flavor

This hearty white chicken chili is inspired by Mexican street corn (elote) and lightened with Mediterranean staples like olive oil, yogurt, herbs, and clean spices—rich without being heavy.

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🫒 Ingredients

For the Chili

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 cups cooked chicken breast, shredded

• 1½ cups cooked white beans (cannellini or great northern)

• 2 cups corn kernels (fresh, frozen, or roasted)

• 1 small green bell pepper or poblano, diced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon oregano

• ¼–½ teaspoon chili powder (to taste)

• Salt & black pepper, to taste

• 4 cups low-sodium chicken broth

For Creaminess

• ½ cup plain Greek yogurt (or light sour cream)

Finishing Touch

• Juice of 1 lime

• 2 tablespoons fresh cilantro or parsley, chopped

Optional Toppings

• Crumbled feta or cotija cheese

• Sliced avocado

• Extra corn kernels

• Chili flakes or jalapeño slices

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🍲 Instructions

1. Sauté the Base
   Heat olive oil in a large pot over medium heat.
   Add onion and bell pepper; cook until soft. Stir in garlic.

2. Build Flavor
   Add cumin, paprika, oregano, chili powder, salt, and pepper. Stir until fragrant.

3. Add Main Ingredients
   Stir in chicken, beans, corn, and broth. Bring to a gentle boil, then simmer 15–20 minutes.

4. Make It Creamy
   Lower heat. Stir in Greek yogurt slowly until smooth and creamy.

5. Finish
   Add lime juice and fresh herbs. Adjust seasoning.

6. Serve
   Ladle into bowls and top as desired.

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🌿 Mediterranean Balance

• Olive oil instead of butter

• Greek yogurt for protein-rich creaminess

• Beans, herbs, and vegetables for fiber

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🍽️ Serving Suggestions

• Serve with whole-grain tortilla chips or crusty bread

• Pair with a tomato-cucumber salad

• Add a drizzle of olive oil before serving