Title: Mexican Street Corn White Chicken Chili – A Flavorful, Hearty Dish

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  1. Cook the chicken:
    If the chicken isn’t already cooked, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season the chicken with salt and pepper, then cook until browned on both sides and fully cooked through (about 6-7 minutes per side). Remove the chicken from the pot, let it cool slightly, and shred it with a fork.

  2. Sauté the aromatics:
    In the same pot, add another tablespoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes, until the onion becomes translucent. Add the minced garlic, cumin, chili powder, and smoked paprika, and cook for another minute, until fragrant.

  3. Add the ingredients:
    To the pot, add the shredded chicken, beans, corn, green chilies, and chicken broth. Stir to combine, then bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.

  4. Add the cream:
    Stir in the heavy cream to make the chili creamy and rich. Let it simmer for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.

  5. Serve:
    Ladle the chili into bowls. Top each serving with crumbled queso fresco or cotija cheese, a dollop of Mexican crema, fresh cilantro, and a squeeze of lime juice for added brightness.

Serving and Storage Tips:

  • Serve warm: This chili is best enjoyed hot, with all the creamy toppings.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or water if the chili thickens too much.
  • Freezing: This chili can be frozen for up to 2-3 months. Just make sure to store it in an airtight container and let it cool completely before freezing. Reheat thoroughly before serving.

Variants:

  1. Vegetarian Version: Substitute the chicken with grilled or sautéed vegetables like zucchini, bell peppers, and mushrooms for a delicious vegetarian chili.
  2. Spicy Version: Add a diced jalapeño or a few dashes of hot sauce to give the chili an extra kick.
  3. Corn and Avocado: For added flavor and texture, you can also top the chili with diced avocado.

FAQ:

1. Can I use rotisserie chicken instead of cooking my own?
Yes! Rotisserie chicken is a great shortcut and can be shredded and added to the chili in place of the cooked chicken breasts or thighs.

2. Can I make this chili ahead of time?
Yes, this chili tastes even better the next day, as the flavors continue to meld. Simply make it ahead and store it in the fridge until ready to reheat and serve.

3. What can I serve with this chili?
Serve this chili with tortilla chips, a side of rice, or warm cornbread to round out the meal.

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