Mexican Street Corn White Chicken Chili Recipe
If you’re looking for a cozy, delicious meal to warm your heart and soul, you’ve come to the right place! This Mexican Street Corn White Chicken Chili Recipe is one of my absolute favorites. It’s creamy, flavorful, and packed with all the goodness of Mexican street corn, making it perfect for busy weeknights or family gatherings. Whether you’re snuggled up on the couch or hosting friends for game day, this chili is sure to impress!
What makes this recipe special is its rich blend of spices and creamy texture that comes together in just 25 minutes. Trust me, once you try it, you’ll want it on repeat!
Why You’ll Love This Recipe
- Quick and easy: With just 25 minutes from start to finish, this dish is perfect for those hectic evenings.
- Family-friendly: Kids love the creamy texture and sweet corn flavor—it’s a hit with everyone!
- Make-ahead convenience: It stores beautifully in the fridge or freezer, so you can enjoy it later.
- Customizable toppings: Get creative with your favorite garnishes for a fun twist every time!
- Comfort in a bowl: There’s nothing quite like a warm bowl of chili to wrap you in comfort.
Ingredients You’ll Need
To whip up this delightful chili, you’ll need some simple, wholesome ingredients that are likely already in your kitchen. Let’s gather everything we need to create this comforting dish!
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese (I used a blend of monterey jack and mild cheddar)
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
Variations
This recipe is wonderfully flexible! You can easily make adjustments based on what you have at home or your personal preferences.
- Swap the protein: Use shredded rotisserie chicken or turkey for an even quicker option.
- Add beans: Toss in some black beans or pinto beans for extra fiber and heartiness.
- Make it spicier: If you love heat, add more jalapeños or even some diced serrano peppers!
- Creamy alternatives: For a dairy-free version, substitute sour cream with coconut cream or cashew cream.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Sauté the Veggies
Heat a tablespoon of olive oil in your pot over medium-high heat. Toss in the chopped onion and diced jalapeño and let them cook for about 5 minutes until the onion softens and becomes translucent. This step builds the base of your flavor! The aroma will start filling your kitchen—such a lovely way to kick off this chili.
Step 2: Add Spices
Next, add in the minced garlic, chili powder, and oregano. Stir for another minute as the spices bloom in the hot oil. This helps release their full flavor into your dish. Just keep stirring so that the garlic doesn’t burn; otherwise, it can turn bitter!
Step 3: Cook the Chicken
Pour in the chicken broth and add your chicken breasts. Season everything with salt and pepper before bringing it all to a boil. Once bubbling away, reduce the heat, cover it up, and let it simmer for about 10–15 minutes until the chicken is cooked through. Now’s a good time to keep an eye on that chicken; we want it perfectly tender!
Step 4: Shred the Chicken
Transfer those cooked chicken breasts to a plate and shred them using two forks—you could also use a stand mixer if you’re short on time! Once you’ve got that shredded goodness ready, add it back into your pot where all those flavors are waiting.
Step 5: Mix in Creaminess
Stir in the sour cream, shredded cheese, cilantro, corn, and lime juice. As you mix everything together, watch how that chili transforms into a rich and creamy delight! Don’t forget to taste it—this is your chance to adjust any seasoning if needed.
Step 6: Thicken It Up
In a small bowl, stir together your cornstarch and water until smooth. Slowly pour this mixture into your pot while giving everything a good stir. Let it simmer uncovered for another 10 minutes; this will help thicken up the chili without making it too heavy.
Step 7: Serve with Toppings
Ladle your delicious chili into bowls and pile on your favorite toppings—crispy turkey bacon crumbles always add a nice crunch! A sprinkle of cotija cheese or some tortilla strips can elevate each bite too. And don’t forget those avocado slices—they’re just perfect here!
Enjoy every spoonful of this Mexican Street Corn White Chicken Chili Recipe!
Pro Tips for Making Mexican Street Corn White Chicken Chili Recipe
Creating a flavorful chili is all about the little details, so here are some tips to elevate your cooking experience!
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Use fresh ingredients: Fresh produce and spices can make a world of difference in flavor. Fresh cilantro, lime juice, and garlic will enhance the overall taste of your chili.
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Don’t skip the seasoning: Seasoning during each step is key. Adding salt and pepper at each stage builds layers of flavor that will have everyone asking for seconds!
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Adjust the heat level: If you prefer a milder chili, remove the seeds from the jalapeño before adding it to the pot. For a spicier kick, consider adding diced serrano peppers or extra chili powder.
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Let it rest: Allowing your chili to sit for a few minutes after cooking allows the flavors to meld together beautifully. This can enhance the taste even further when you serve it.
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Experiment with toppings: Don’t be afraid to mix up your garnishes! Try different cheeses, avocado, or even pickled onions to bring new dimensions of flavor and texture to your dish.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Serving this creamy, comforting chili can be as fun as making it! Here are some ideas to present your dish beautifully and deliciously.
Garnishes
- Crispy Turkey Bacon crumbles: These add a delightful crunch and savory bite on top of your chili.
- Cotija cheese: A sprinkle of this crumbly cheese brings a salty richness that complements the dish perfectly.
- Sliced avocado: Creamy avocado slices not only look beautiful but also provide a refreshing contrast to the warmth of the chili.
Side Dishes
- Cornbread: Sweet and buttery cornbread is a classic pairing that balances out the savory flavors in your chili.
- Tortilla chips: Crunchy tortilla chips make for an excellent side or topping. They add texture and are perfect for scooping up that creamy chili!
- Mexican-style rice: Fluffy rice seasoned with lime and cilantro can help soak up all that delicious broth, making every bite satisfying.
- Simple green salad: A light salad with mixed greens tossed in a zesty vinaigrette offers a refreshing contrast to the hearty chili.
Now that you’re equipped with these pro tips and serving suggestions, you’re ready to enjoy a cozy bowl of Mexican Street Corn White Chicken Chili! Happy cooking!
Make Ahead and Storage
This Mexican Street Corn White Chicken Chili is perfect for meal prep! Not only does it taste even better the next day, but it’s also super easy to store and reheat. Here’s how to keep your delicious chili fresh.
Storing Leftovers
- Allow the chili to cool to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 4 days.
- Label the container with the date so you can keep track of freshness.
Freezing
- Portion the chili into freezer-safe containers or zip-top bags, leaving some space for expansion.
- Freeze for up to 3 months. For best quality, try to consume within a month.
- Thaw in the refrigerator overnight before reheating.
Reheating
- To reheat on the stovetop, warm over low heat until heated through, stirring occasionally.
- For microwave reheating, transfer to a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval until hot.
- If the chili thickens too much while reheating, add a splash of chicken broth or water to reach your desired consistency.
FAQs
Here are some common questions about this recipe that might help you out!
Can I make Mexican Street Corn White Chicken Chili ahead of time?
Absolutely! This chili is perfect for making ahead. You can store leftovers in the fridge or freeze portions for later meals.
What toppings go well with Mexican Street Corn White Chicken Chili?
You can get creative with toppings! Some favorites include crispy Turkey Bacon crumbles, fresh avocado slices, tortilla strips, and a sprinkle of cotija cheese.
How can I make this recipe vegetarian-friendly?
For a vegetarian version, substitute the chicken with chickpeas or beans and use vegetable broth instead of chicken bone broth.
Can I use fresh corn instead of frozen?
Yes! Fresh corn can be used if it’s in season. Just cut it off the cob and add it during the cooking process for a delightful crunch.
Is this chili spicy?
The heat level can vary depending on how much jalapeño you use. Feel free to adjust according to your spice preference!
Final Thoughts
I hope you enjoy making this Mexican Street Corn White Chicken Chili as much as I do! Its creamy texture and vibrant flavors create a comforting dish that’s ideal for any occasion. Whether it’s a cozy night in or game day with friends, this recipe is sure to impress. Enjoy every spoonful!
Mexican Street Corn White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Description
If you’re craving a heartwarming, creamy dish that’s bursting with flavor, this Mexican Street Corn White Chicken Chili is the perfect choice! In just 25 minutes, you can whip up a delightful meal that combines tender chicken, sweet corn, and a rich blend of spices. This chili is not only ideal for busy weeknights but also makes a fantastic option for family gatherings or game day celebrations. With its comforting texture and customizable toppings, it’s sure to become a staple in your home!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded monterey jack cheese
- 2 cups frozen sweet white corn
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Instructions
- In a pot over medium-high heat, sauté the chopped onion and diced jalapeño in olive oil until softened (about 5 minutes).
- Add minced garlic, chili powder, and oregano; stir for another minute.
- Pour in the chicken broth and add the chicken breasts. Season with salt and pepper; bring to a boil.
- Reduce heat and simmer for 10–15 minutes until chicken is cooked through.
- Shred the chicken and return it to the pot.
- Stir in sour cream, shredded cheese, cilantro, corn, and lime juice until combined.
- Mix cornstarch with water in a small bowl; add to the pot and simmer for an additional 10 minutes to thicken.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 395
- Sugar: 6g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
