Cook the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken and cook until browned on all sides and cooked through (about 5-7 minutes per side). Remove from pot and shred with two forks.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
Sauté Aromatics: Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
1 medium yellow onion, 2 cloves garlic
Build the Chili: Stir in diced green chilies, cannellini beans, great northern beans, chicken broth, cumin, chili powder, and smoked paprika. Bring to a simmer.
1 (4 ounce) can diced green chilies, 1 (15 ounce) can white cannellini beans, 1 (15 ounce) can great northern beans, 4 cups chicken broth, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika
Simmer & Thicken: Reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
Make the "Elote" Mixture: In a medium bowl, combine thawed corn, mayonnaise, sour cream, cotija cheese, lime juice, and cayenne pepper (if using). This is your Mexican street corn magic!
2 cups frozen corn, 1/4 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1/4 cup crumbled cotija cheese, 1 lime lime, 1/4 teaspoon cayenne pepper
Combine & Finish: Stir the shredded chicken and the Mexican street corn mixture into the chili. Heat through.
Serve: Ladle into bowls and garnish with fresh cilantro, extra cotija cheese, and a squeeze of lime. Serve with tortilla chips for dipping. Enjoy your Mexican Street Corn White Chicken Chili!
Fresh cilantro, More cotija cheese, Lime wedges, Tortilla chips
