Mexican Street Corn White Chicken Chili

 Ingredients:

For the Chili:

• 2 tbsp butter or olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and diced (optional for heat)

• 1 red bell pepper, diced

• 3 cups cooked shredded chicken (rotisserie works great)

• 4 cups chicken broth

• 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed

• 1 can (15 oz) corn, drained — or 1½ cups frozen or roasted corn

• 1 can (4 oz) diced green chiles

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 1 cup heavy cream or half-and-half

• ½ cup sour cream

• 1½ cups shredded Monterey Jack or pepper jack cheese

• Juice of 1 lime

For the Mexican Street Corn Topping:

• 1 cup corn (fresh, frozen, or grilled)

• ¼ cup mayonnaise

• ¼ cup cotija cheese (or feta)

• 1 tbsp lime juice

• 1 tsp chili powder

• 1 tbsp chopped cilantro

 Instructions:

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