Zesty Elote-Inspired White Chicken Stew
This Mexican Street Corn Chicken Chili bridges the gap between a hearty, traditional poultry stew and the vibrant, charred flavors of elote. Featuring succulent shredded chicken, tender white beans, and fire-roasted corn.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 60 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
2 pounds boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 cans (15 ounces) white beans, rinsed
4 cups chicken bone broth
2 cans (4 ounces) diced green chiles
3 cups corn kernels
1 tablespoon salted butter
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 cup Mexican crema
Juice of 2 limes
1/2 cup cotija cheese
Fresh cilantro, chopped
Instructions
1. Sauté the onions and garlic in olive oil until soft.
2. Add the raw chicken, beans, green chiles, and broth to the pot; bring to a boil.
3. Reduce heat and simmer until chicken reaches 165 Fahrenheit, then remove and shred.
4. In a separate skillet, char corn in butter until toasted brown spots appear.
5. Stir the spices (paprika and cumin) into the corn, then add the corn to the main pot.
6. Return the shredded chicken to the chili and simmer for 5 minutes.
7. Turn off heat and stir in the Mexican crema and lime juice.
8. Serve hot topped with crumbled cotija cheese and fresh cilantro.
Notes
Char the corn in a dry or buttered skillet first for the best smoky flavor.
If you want a thicker chili, mash half a cup of the beans before adding them back in.
Use Mexican crema instead of sour cream to prevent curdling.
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 4g
- Sodium: 810mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 95mg
Find it online: https://www.flavourrecipe.com/mexican-street-corn-chicken-chili/