Mexican Street Corn White Chicken Chili

Ingredients

• 2 tablespoons butter
• 2 (15-ounce) cans whole kernel corn, (drained and rinsed)
• 1 tablespoon chili lime seasoning, (plus more for topping)
• 1 teaspoon olive oil
• ½ medium yellow onion, (diced)
• 1 jalapeño, (seeded and diced)
• 3 cloves garlic, (peeled and minced)
• 4 cups shredded chicken
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon smoked paprika
• 4 cups chicken broth
• 1 (15-ounce) can cannellini beans, (drained and rinsed)
• ½ cup sour cream
• ¼ cup crumbled cotija cheese, (plus more for topping)
• Juice and zest of 1 lime
• Chopped cilantro, (for topping)
• Diced red onion, (for topping)

Steps

1. 1

   In a large skillet, melt the butter over medium-high heat. Add corn and cook until it begins to blacken and blister, stirring occasionally, about 10 minutes.

2. 2

   Stir in the chili-lime seasoning and reserve 1 cup of the seasoned and roasted corn. Set the remaining corn aside.

3. 3

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and jalapeño, and saute until softened, about 5-8 minutes. Add the garlic and cook until fragrant, about 1 minute.

4. 4

   Add the chicken, chili powder, cumin, onion powder, garlic powder, salt, and smoked paprika. Stir to combine, then cook for an additional 2-3 minutes, until fragrant.

5. 5

   Stir in the chicken broth, the remaining cooked corn from the skillet, cannellini beans, sour cream, and cotija cheese until well combined. Cover and simmer for 15 minutes.

6. 6

   Stir in the lime juice and zest. Taste for salt and adjust if needed.

7. 7

   Serve immediately in bowls and garnish with the reserved roasted corn, extra cotija cheese, cilantro, red onion, and extra chili lime seasoning.