Mexicorn Street Corn White Chicken Chili

 Mexican Street Corn White Chicken Chili

Ingredients: 4 boneless, skinless chicken breasts 1 yellow onion, chopped 1 jalapeño, diced 2 cloves garlic, minced 2 cans (15 oz) white beans, drained and rinsed 2 cups corn kernels (fresh, canned, or frozen) 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp chili powder 4 cups chicken broth 1/2 cup sour cream 1/2 cup cream cheese, softened Salt and pepper to taste Juice of 1 lime Fresh cilantro, chopped (for garnish) Avocado slices, cotija cheese, and tortilla strips (optional toppings) Instructions: Sauté the Aromatics: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onion, jalapeño, and garlic. Sauté for 3–4 minutes until softened. Cook the Chicken: Add chicken breasts to the pot along with the cumin, paprika, chili powder, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through. Shred the Chicken: Remove the chicken, shred it with two forks, then return it to the pot. Add the Beans & Corn: Stir in the white beans and corn. Simmer for another 10 minutes. Make it Creamy: Stir in the sour cream and cream cheese until smooth and creamy. Season with salt, pepper, and lime juice to taste. Serve: Ladle into bowls and garnish with cilantro, avocado slices, cotija cheese, and tortilla strips if desired."

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