🌽 Mexican Street Corn White Chicken Chili
Mediterranean-Inspired Comfort Bowl
📝 Description
This Mexican Street Corn White Chicken Chili is a creamy, comforting one-pot meal that blends tender chicken, sweet corn, mild spices, and a tangy finish inspired by classic elote. Instead of heavy cream, it uses Greek yogurt for a lighter, Mediterranean-friendly creaminess. Finished with lime, herbs, and optional feta or cotija-style cheese, it’s rich without being heavy and perfect for cozy dinners or meal prep.
🐔 Ingredients
Chili
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1 lb (450 g) boneless skinless chicken breasts or thighs
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1 tablespoon extra-virgin olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 jalapeño, finely chopped (optional)
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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½ teaspoon dried oregano
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Salt & black pepper to taste
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3 cups low-sodium chicken broth
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2 cups corn kernels (fresh, frozen, or canned & drained)
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1 can (15 oz) white beans, rinsed and drained
Creamy Finish
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¾ cup plain Greek yogurt
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½ cup warm broth (from the pot)
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Juice of 1 lime
Toppings (Optional but Highly Recommended)
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Crumbled feta or cotija-style cheese
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Fresh cilantro or parsley
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Extra corn (charred if possible)
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Chili flakes or smoked paprika
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Avocado slices
👩🍳 Instructions
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Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and jalapeño; cook 30 seconds. -
Season:
Stir in cumin, smoked paprika, chili powder, oregano, salt, and pepper. -
Simmer:
Add chicken breasts, broth, corn, and white beans. Bring to a gentle boil, then reduce to a simmer. Cover and cook 15–18 minutes until chicken is cooked through. -
Shred chicken:
Remove chicken, shred with forks, and return to the pot. -
Make it creamy:
In a bowl, whisk Greek yogurt with warm broth and lime juice. Lower heat and gently stir into the chili. Do not boil. -
Taste & serve:
Adjust seasoning. Ladle into bowls and add your favorite toppings.
🍽 Serving Ideas
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Serve with warm tortillas or crusty whole-grain bread
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Pair with a simple cucumber-tomato salad
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Great for meal prep—flavors get better the next day
❓ Q & A
Q: Why Greek yogurt instead of cream?
A: It keeps the chili creamy and tangy while aligning better with Mediterranean-style eating.
Q: Can I use rotisserie chicken?
A: Yes! Add shredded chicken during the last 10 minutes of simmering.
Q: How spicy is this chili?
A: Mild to medium. Skip jalapeño for mild or add cayenne for extra heat.
Q: Can I make it dairy-free?
A: Yes—use unsweetened cashew or almond yogurt.
Q: How long does it keep?
A: Refrigerate up to 4 days. Reheat gently over low heat.
