Mexican Street Corn White Chicken Chili is a delightful twist on traditional chili, combining the creamy goodness of white chicken chili with the bold flavors of Mexican street corn. This dish is perfect for cozy family dinners or gatherings with friends. With its zesty taste and hearty texture, it’s sure to become a favorite in your recipe collection!
Why You’ll Love This Recipe
- Quick and Easy: This Mexican Street Corn White Chicken Chili can be prepared in just 25 minutes, making it perfect for busy weeknights.
- Flavor Explosion: The combination of chicken, corn, and spices creates a rich and comforting flavor that will warm you up from the inside out.
- Versatile Meal: Serve it as a main dish or pair it with tortilla strips for a fun appetizer. It’s great for lunch or dinner!
- Healthy Ingredients: Packed with protein from chicken and fiber from corn, this chili is both nutritious and satisfying.
- Customizable Toppings: Add your favorite toppings like avocado, cotija cheese, or crispy bacon to make each bowl unique.
Tools and Preparation
To create this delicious Mexican Street Corn White Chicken Chili, you’ll need some basic kitchen tools. Having the right equipment makes the cooking process easier and more enjoyable.
Essential Tools and Equipment
- Large heavy-bottomed pot
- Cutting board
- Knife
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Large heavy-bottomed pot: Ensures even cooking by distributing heat well, preventing sticking or burning.
- Knife: A sharp knife makes chopping vegetables quick and safe.
- Mixing bowl: Ideal for combining ingredients like cornstarch and water without mess.
Ingredients
For this flavorful Mexican Street Corn White Chicken Chili, gather the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, (chopped)
- 1 jalapeno, (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
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, (chopped)
- 1 lime, (juice)
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
How to Make Mexican Street Corn White Chicken Chili
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Chop the onion and jalapeno, mince the garlic, and shred the cheese if necessary.
Step 2: Cook the Base
Heat a large heavy-bottomed pot over medium-high heat with 1 tbsp of olive oil.
Sauté the chopped onion and diced jalapeno until the onion begins to soften.
Add minced garlic, dried oregano, and chili powder; stir until well combined.
Pour in chicken bone broth along with the chicken breasts; season with kosher salt and black pepper.
Bring to a boil, then reduce heat to simmer. Cover the pot for about 10–15 minutes until the chicken is fully cooked.
Step 3: Thicken the Chili
While waiting for the chicken:
In a small mixing bowl, combine cornstarch and water until smooth.
Once cooked:
Transfer chicken to a plate. Shred it using two forks.
Return shredded chicken to the pot alongside sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Stir well until combined.
Add cornstarch mixture (make sure to stir it again first) into the pot. Mix until well blended.
Simmer uncovered for an additional 10 minutes while stirring occasionally to thicken.
Step 4: Serve Your Chili
Divide the chili into bowls:
Top each serving with bacon crumbles, cotija cheese, tortilla strips, and sliced avocado for added flavor and texture.
Enjoy your deliciously creamy Mexican Street Corn White Chicken Chili!
How to Serve Mexican Street Corn White Chicken Chili
Serving Mexican Street Corn White Chicken Chili can elevate your dining experience. Here are some delightful suggestions to enhance your meal.
Top with Fresh Ingredients
- Cilantro: A sprinkle of fresh cilantro adds a burst of flavor and freshness.
- Avocado Slices: Creamy avocado complements the chili’s richness and adds healthy fats.
Pair with Crunchy Toppings
- Tortilla Strips: Crispy tortilla strips provide a satisfying crunch that contrasts beautifully with the creamy chili.
- Bacon Crumbles: Adding crispy bacon crumbles gives a smoky flavor and extra texture to each bite.
Serve with Sides
- Cornbread: A slice of warm cornbread is perfect for soaking up the chili’s delicious broth.
- Rice: Fluffy rice works well as a base, making it filling and hearty.
Enjoy with Beverages
- Cold Beer: A light lager or pale ale pairs wonderfully with the bold flavors of the chili.
- Limeade: Refreshing limeade balances the spice and richness, making it a great drink option.
How to Perfect Mexican Street Corn White Chicken Chili
To ensure your Mexican Street Corn White Chicken Chili is absolutely perfect, consider these helpful tips.
- Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of your chili. Always choose ripe avocados and fresh corn when available.
- Adjust Spice Levels: If you prefer more heat, add additional jalapenos or a pinch of cayenne pepper to suit your taste.
- Let It Simmer: Allowing the chili to simmer longer helps meld all the flavors together, creating a richer taste.
- Garnish Generously: Don’t skimp on toppings! Extra cheese, cilantro, and lime juice can transform each bowl into an unforgettable experience.
Best Side Dishes for Mexican Street Corn White Chicken Chili
Pairing side dishes with your Mexican Street Corn White Chicken Chili can create a well-rounded meal. Here are some excellent options:
- Mexican Rice: Flavorful rice cooked with tomatoes and spices complements the chili perfectly.
- Guacamole: Creamy guacamole served with tortilla chips is a classic pairing that adds richness.
- Black Bean Salad: A refreshing black bean salad brings in additional protein and fiber while balancing flavors.
- Grilled Vegetables: Charred veggies add a smoky element that matches well with the chili’s creaminess.
- Cheesy Quesadillas: Simple cheese quesadillas make for a cheesy side that kids love too!
- Fresh Salsa: Brighten up your meal with zesty salsa made from diced tomatoes, onion, cilantro, and lime juice.
- Corn Fritters: These sweet treats add texture and sweetness that nicely balance out the chili’s heat.
- Stuffed Peppers: Colorful stuffed peppers filled with rice, beans, or quinoa offer a nutritious addition to your meal.
Common Mistakes to Avoid
Making Mexican Street Corn White Chicken Chili can be simple, but there are a few common pitfalls to watch out for.
- Skipping the sauté step: This may seem minor, but skipping the sauté can lead to less flavor. Always take the time to cook the onion and jalapeno until soft before adding other ingredients.
- Using low-quality broth: A bland broth will yield a bland chili. Opt for high-quality chicken bone broth for a richer taste in your Mexican Street Corn White Chicken Chili.
- Overcooking the chicken: Cooking the chicken for too long can make it dry. Monitor the cooking time closely and remove the chicken once it’s fully cooked.
- Not adjusting seasoning: Every ingredient varies in flavor intensity. Taste your chili before serving and adjust seasonings as needed to ensure a flavorful dish.
- Ignoring thickening techniques: If your chili is too thin, it won’t have that creamy texture you desire. Make sure to mix the cornstarch properly and let it simmer to thicken.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow chili to cool completely before refrigerating.
Freezing Mexican Street Corn White Chicken Chili
- Freeze in an airtight container or freezer bags for up to 3 months.
- Label containers with date for easy identification.
Reheating Mexican Street Corn White Chicken Chili
- Oven: Preheat oven to 350°F (175°C). Place chili in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through.
- Microwave: Transfer chili to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through until hot.
- Stovetop: Pour chili into a saucepan over medium heat. Stir occasionally and heat until hot, about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about preparing Mexican Street Corn White Chicken Chili.
What makes Mexican Street Corn White Chicken Chili special?
This chili combines creamy textures with zesty flavors inspired by classic Mexican street corn, offering a unique twist on traditional chili recipes.
Can I use canned corn instead of frozen?
Yes, you can use canned corn if frozen sweet white corn isn’t available. Drain and rinse before adding to avoid excess sodium.
How spicy is this Mexican Street Corn White Chicken Chili?
The heat level depends on the jalapeno used. For milder chili, you can reduce or omit the jalapeno or use a mild variety.
Can I customize the ingredients?
Absolutely! Feel free to add beans, different cheeses, or vegetables like bell peppers based on your preferences.
Final Thoughts
Mexican Street Corn White Chicken Chili is perfect for any meal occasion. Its creamy consistency and zesty flavor make it comforting and satisfying. Customize it with toppings or ingredients of your choice to create your ideal bowl of goodness!
Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a comforting and flavorful dish that combines the creamy richness of white chicken chili with the bold, zesty flavors inspired by traditional Mexican street corn. Perfect for cozy family dinners or fun gatherings with friends, this quick recipe comes together in just 25 minutes. With a delightful mix of chicken, corn, and spices, it promises to warm you from the inside out. Customize each bowl with your favorite toppings like avocado and cotija cheese for a unique twist every time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 2 cups frozen sweet white corn
- Fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup shredded monterey jack cheese
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
- Cotija cheese, for topping
- Bacon crumbles, for topping
- Tortilla strips, for serving
- Sliced avocado, for topping
Instructions
- Prepare your ingredients by chopping the onion and jalapeño, mincing the garlic, and shredding cheese if needed.
- In a large heavy-bottomed pot, heat olive oil over medium-high heat. Sauté onion and jalapeño until soft; add garlic, oregano, and chili powder.
- Pour in chicken broth and add chicken breasts. Season with salt and pepper; bring to a boil then simmer covered for 10–15 minutes until chicken is cooked.
- Shred the chicken and return it to the pot along with sour cream, cheese, corn, cilantro, and lime juice. Stir well.
- Mix cornstarch with water until smooth; add to the chili to thicken. Simmer uncovered for an additional 10 minutes.
- Serve topped with bacon crumbles, tortilla strips, cotija cheese, and avocado.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 410
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
