A creamy, hearty chili loaded with tender chicken, sweet corn, white beans, green chiles, and bold Mexican street corn flavors. Finished with lime, cotija cheese, and fresh cilantro, this comforting dish is perfect for weeknight dinners or game day.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

---

Ingredients

For the Chili

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper (optional)
• 1½ pounds (680 g) boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (Cannellini or Great Northern), drained and rinsed
• 2 cups sweet corn kernels (fresh, frozen, or canned)
• 1 (4-ounce) can diced green chiles
• 4 ounces cream cheese, softened
• ½ cup heavy cream
• Juice of 1 lime
• Salt and black pepper, to taste

---

Mexican Street Corn Topping

• ½ cup crumbled cotija cheese (or feta)
• ¼ cup chopped fresh cilantro
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 tablespoon mayonnaise (optional, for authentic street corn flavor)
• Lime wedges for serving

---

Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
2. Add onion and bell pepper; cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute.

---

Step 2: Add the Seasonings

1. Mix in chili powder, cumin, smoked paprika, oregano, and cayenne.
2. Cook for 30 seconds until fragrant.

---

Step 3: Simmer the Chili

1. Add chicken breasts, chicken broth, white beans, corn, and green chiles.
2. Bring to a boil.
3. Reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked.

---

Step 4: Shred the Chicken

1. Remove the chicken from the pot.
2. Shred with two forks.
3. Return the shredded chicken to the chili.

---

Step 5: Make It Creamy

1. Stir in softened cream cheese until fully melted.
2. Add the heavy cream.
3. Simmer for 5 minutes, stirring occasionally.
4. Stir in fresh lime juice.
5. Taste and adjust with salt and pepper.

---

Step 6: Garnish & Serve

Ladle the chili into bowls and top with:

• Cotija cheese
• Cilantro
• Chili powder
• Smoked paprika
• A drizzle of mayonnaise (optional)
• Fresh lime wedges

Serve with tortilla chips, warm cornbread, or crusty bread.

---

Serving Suggestions

• Tortilla chips
• Cornbread
• Warm flour tortillas
• Avocado slices
• Mexican rice
• Fresh green salad

---

Tips

• Rotisserie chicken can be used to save time.
• Fire-roasted corn adds extra smoky flavor.
• Add diced jalapeños for more heat.
• Simmer a little longer for a thicker chili.
• Fresh lime juice brightens the flavors—don’t skip it.

---

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze (preferably before adding cream cheese and cream) for up to 3 months.

Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth or milk if the chili thickens too much.

---

Nutrition (Approximate Per Serving)

• Calories: 470
• Protein: 36 g
• Carbohydrates: 28 g
• Fat: 23 g
• Saturated Fat: 9 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 760 mg

---

Nut Information 🌰

Contains Peanuts? ❌ No

Contains Tree Nuts? ❌ No

Contains Coconut? ❌ No

Allergens Present

• ✅ Milk (cream cheese, heavy cream, cotija/feta cheese)
• May contain gluten if served with certain breads or tortillas—check labels if needed.

Nut-Free Tips

• Use certified nut-free dairy products if cooking for someone with severe allergies.
• Check packaged broth and seasonings for potential cross-contamination warnings.

---

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken?
Yes. Add about 3–4 cups of shredded cooked chicken during the last 10 minutes of cooking.

2. Can I make this in a slow cooker?
Yes. Add all ingredients except the cream cheese, heavy cream, lime juice, and toppings. Cook on Low for 6–7 hours or High for 3–4 hours, shred the chicken, then stir in the dairy ingredients before serving.

3. Can I make it spicier?
Absolutely! Add diced jalapeños, chipotle peppers in adobo, extra cayenne, or your favorite hot sauce.

4. What beans work best?
Cannellini beans, Great Northern beans, or Navy beans are all excellent choices.

5. Can I use frozen corn?
Yes. No need to thaw it first.

6. Is this gluten-free?
Yes, if all packaged ingredients (especially broth and seasonings) are certified gluten-free.

7. Can I make it dairy-free?
Yes. Replace the cream cheese and heavy cream with dairy-free alternatives and omit or substitute the cotija cheese.

8. How can I thicken the chili?
Mash some of the white beans into the soup or simmer uncovered for a few extra minutes.

9. What toppings go well with this chili?
Avocado, crushed tortilla chips, sour cream, sliced jalapeños, green onions, extra cotija cheese, and cilantro are all delicious.

10. Can I prepare it ahead of time?
Yes. The flavors become even better after a day in the refrigerator, making it an excellent make-ahead meal.