Mexican Street Corn White Chicken Chili Recipe
Are you ready to enjoy a delicious twist on a classic dish? This Mexican Street Corn White Chicken Chili Recipe combines the flavors of creamy chili with the sweet crunch of corn and tender chicken, making it a perfect comfort food for any occasion.
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Why Make This Recipe?
This chili is not only hearty and satisfying, but it also brings a fresh burst of flavor to your table. It’s great for cozy nights in, game-day gatherings, or family dinners. The added health benefits come from the lean chicken and nutritious ingredients, making it a wholesome meal for everyone. Plus, it’s quick to prepare, so you can spend more time enjoying it with your loved ones!
How to Make Mexican Street Corn White Chicken Chili
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 (or a blend with 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
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Directions:
Cook the Base: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeño. Cook for about 5 minutes until the onion softens and turns translucent.
Add Spices: Stir in the minced garlic, chili powder, and oregano. Let the spices cook for about a minute to release their flavors, but be careful not to burn the garlic!
Combine Ingredients: Pour in the chicken broth and add the chicken breasts. Season with salt and pepper, then bring it to a boil. Reduce the heat, cover, and let it simmer for 10-15 minutes until the chicken is fully cooked.
Shred the Chicken: Once the chicken is cooked, transfer it to a plate and shred it with two forks. You can also use a stand mixer to make this quicker. Return the shredded chicken to the pot.
Thicken the Chili: Add the sour cream, shredded cheese, corn, cilantro, and lime juice to the pot. Stir until combined and the cheese melts into a creamy texture.
Make It Creamy: Combine the cornstarch and water in a small bowl, then slowly pour it into the chili while stirring. Let it simmer uncovered for another 10 minutes to thicken.
Serve It Up: Ladle the chili into bowls and top with your favorite toppings like crispy bacon, cotija cheese, tortilla strips, or avocado!
How to Serve Mexican Street Corn White Chicken Chili
Serve this chili hot, garnished with fresh cilantro, a squeeze of lime, and your choice of toppings. It pairs wonderfully with warm tortillas or crispy tortilla chips, making it a dish everyone will love. For more serving suggestions, check out our Tasty Chili Pairings
How to Store Mexican Street Corn White Chicken Chili
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili (without garnishes) in freezer-safe containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight before warming on the stove or in the microwave.
Tips to Make Mexican Street Corn White Chicken Chili Even Better
- Use Rotisserie Chicken: To save time, consider using shredded rotisserie chicken instead of cooking it from scratch.
- Adjust the Spice: If you prefer a milder chili, reduce the amount of jalapeño or omit the chili powder.
- Add Extra Veggies: Incorporate diced bell peppers or zucchini for additional flavor and texture.
Variations
Feel free to customize this recipe! You can use turkey instead of chicken, or try adding black beans for extra protein. Consider replacing sour cream with Greek yogurt for a healthier twist.
FAQs
Q: Can I make this chili ahead of time?
Yes! This chili can be made a day in advance. The flavors will meld beautifully overnight.
Q: What can I substitute for chicken broth?
You can use vegetable broth or water, but the depth of flavor may vary.
Q: Is this chili spicy?
The chili has a mild spice level due to the jalapeño. You can adjust it to your taste by adding more or less.
Now you have everything you need to create a delicious Mexican Street Corn White Chicken Chili Recipe! Enjoy this hearty dish and make memorable moments with your loved ones. For more similar recipes, visit our Chili Recipe Collection.
Mexican Street Corn White Chicken Chili
Ingredients
For the chili base
- 4 pieces boneless, skinless chicken breasts
- 1 cup yellow onion, chopped
- 1 piece jalapeño, diced Adjust for spice preference
- 4 cups chicken bone broth
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder Optional, adjust for spice preference
For the creamy addition
- 1.5 cups sour cream Greek yogurt can be used as a healthier option
- 1/2 cup shredded Monterey Jack cheese Can substitute with mild cheddar
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 piece lime, juiced
For thickening
- 3 tablespoons cornstarch
- 3 tablespoons water To combine with cornstarch
Additional
- 1 tablespoon olive oil For cooking the base
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and diced jalapeño. Cook for about 5 minutes until the onion softens and turns translucent.
Adding Spices
- Stir in the minced garlic, chili powder, and oregano. Cook for about a minute, being careful not to burn the garlic.
Combining Ingredients
- Pour in the chicken broth and add the chicken breasts. Season with salt and pepper, bring to a boil, then reduce heat, cover, and let it simmer for 10-15 minutes until chicken is cooked.
Shredding Chicken
- Once the chicken is cooked, transfer it to a plate and shred it with two forks. Return the shredded chicken to the pot.
Thickening the Chili
- Add the sour cream, shredded cheese, corn, cilantro, and lime juice to the pot. Stir until combined and the cheese melts.
- Combine the cornstarch and water in a small bowl, then slowly pour it into the chili while stirring. Let it simmer uncovered for another 10 minutes to thicken.
Serving
- Ladle the chili into bowls and top with your favorite toppings like crispy bacon, cotija cheese, tortilla strips, or avocado.
