Mexican Street Corn White Chicken Chili Flavor Boost

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups corn kernels (fresh, canned, or frozen)
• 15 oz white beans, drained and rinsed
• 1 cup diced tomatoes (canned, with juices or fresh)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp cumin
• 0.5 tsp chili powder
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 0.5 cup cilantro, chopped (for garnish)
• 0.5 cup crumbled cotija cheese (for garnish)
• 1 Prise sliced jalapeños (optional, for garnish)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté for about 3-4 minutes until they begin to soften.
2. Add minced garlic and continue to cook for an additional 1-2 minutes until fragrant.
3. Place the chicken breasts in the pot, and season with smoked paprika, cumin, chili powder, salt, and pepper. Stir to coat the chicken with the spices.
4. Pour in the chicken broth and add diced tomatoes and corn. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is fully cooked through.
5. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot along with the white beans and lime juice. Stir to combine and simmer for another 5-10 minutes to heat everything through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro, crumbled cotija cheese, and jalapeño slices if desired.