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## Instructions (Stovetop Method)
1. **Sauté the aromatics:** In a large pot over medium heat, sauté the onion and garlic until softened and fragrant (about 3–4 minutes).
2. **Build the base:** Add in corn, beans, green chiles, cumin, paprika, chili powder, salt, and pepper. Stir well.
3. **Add chicken & broth:** Stir in the shredded chicken and chicken broth. Bring to a simmer and let cook for 10–15 minutes.
4. **Make it creamy:** Lower the heat and stir in the heavy cream and sour cream. Cook for 5 more minutes, until warmed through. Don’t let it boil.
5. **Finish it off:** Add lime juice and adjust seasoning to taste.
6. **Serve hot**, topped with cotija, fresh cilantro, and tortilla strips. A drizzle of hot sauce or crema makes it even better!
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## Variations You Can Try
* **Make it spicy**: Add chopped jalapeños or chipotle in adobo.
* **Add rice or quinoa**: For a heartier bowl.
* **Make it vegetarian**: Skip the chicken and add more beans and veggies.
* **Cheese it up**: Stir in shredded pepper jack or cheddar for melty goodness.
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## Perfect For…
* Cozy weeknight dinners
* Game day gatherings
* Freezer meal prep
* Potlucks or chili cook-offs (trust us, it’s a winner)
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## Final Thoughts
**Mexican Street Corn White Chicken Chili** is one of those recipes that surprises you in the best way. It’s creamy and comforting, with just the right amount of zest, spice, and street corn magic to keep you going back for another spoonful.
Whether you’re a chili traditionalist or just ready to try something new, this one’s a guaranteed crowd-pleaser. Serve it up with lime wedges, crushed tortilla chips, and plenty of cheese — and get ready for compliments.
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Want a printable version or slow cooker instructions? I’ve got you covered — just ask! 🌽🍗🔥
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