🌽 Mexican Street Corn White Chicken Chili
Mediterranean-Inspired • Light • Cozy • High-Protein
Ingredients (4–6 servings)
For the Chili
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2 tbsp extra-virgin olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 medium zucchini, diced (Mediterranean boost)
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1–2 cups corn kernels (fresh or frozen)
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2 boneless chicken breasts or 2 cups cooked shredded chicken
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1 can (425g) white beans, rinsed
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1 can (115g) green chiles or 1 chopped roasted bell pepper
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4 cups chicken broth
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp oregano
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Salt + black pepper
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¼ cup Greek yogurt (instead of cream)
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Juice of 1 lime
Mexican Street Corn–Style Garnish
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¼ cup Greek yogurt or labneh
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2 tbsp feta cheese, crumbled
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2 tbsp fresh cilantro or parsley, chopped
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1 tsp olive oil
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Chili flakes or smoked paprika
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Optional: squeeze of lime
Instructions
1. Cook aromatics
Heat olive oil in a pot over medium. Add onion and sauté 3 minutes.
Add garlic and zucchini and cook another 3–4 minutes.
2. Add chicken + spices
Add chicken breasts, cumin, smoked paprika, oregano, salt, and pepper.
Stir for 1 minute to coat the chicken.
3. Broth + corn + beans
Add broth, corn, white beans, and green chiles (or roasted bell pepper).
Bring to a boil, then reduce to a simmer for 20 minutes, or until chicken is cooked through.
4. Shred chicken
Remove the chicken, shred it, and return it to the pot.
5. Make it creamy (Mediterranean style)
Stir in Greek yogurt and lime juice.
Simmer on low (do NOT boil) for 2 minutes to keep yogurt from curdling.
6. Prepare the topping
In a small bowl mix:
Greek yogurt + feta + cilantro + olive oil + chili flakes.
This mimics Mexican street corn but with Mediterranean flair.
7. Serve
Ladle chili into bowls, top generously with the street-corn yogurt feta mix, extra corn, herbs, and lime.
Mediterranean Tips
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Swap chicken for chickpeas for a vegetarian version.
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Add spinach or kale at the end for extra greens.
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Use sumac or Aleppo pepper instead of chili powder for Mediterranean flavor.
