Introduction
If you’re looking for a creamy, flavorful, and comforting bowl of chili with a twist, then this Mexican Street Corn White Chicken Chili is perfect for you! Combining the creamy richness of white chicken chili with the bold and zesty flavors of Mexican street corn, this dish is sure to become a family favorite. Packed with tender shredded chicken, sweet corn, melted cheese, and a hint of spice, it’s a cozy and satisfying meal for any time of the year.
Why You’ll Love Street Corn Chicken Chili
- Easy to Make – This recipe comes together in just one pot, making cleanup a breeze.
- Flavor-Packed – A delicious balance of smoky, creamy, and tangy flavors from the corn, cheese, and spices.
- Perfect for Meal Prep – Great for leftovers and reheating throughout the week.
- Customizable – You can adjust the spice level and toppings to suit your taste.
- Comforting & Hearty – The creamy texture and warmth make it ideal for colder days.
Ingredients
For the Chili:
- 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 (or a blend of Monterey Jack and mild cheddar)
- 4 cloves 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, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
- Salt and pepper, to taste
Optional Toppings:
- Cotija cheese
- Bacon crumbles
- Tortilla strips
- Sliced avocado
Necessary Tools for Street Corn Chicken Chili
- Large heavy-bottomed pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon for stirring
- Tongs for handling chicken
- Small bowl for cornstarch mixture
Ingredient Swaps and Additions
- Protein: Swap chicken for turkey, shrimp, or tofu for a different protein option.
- Dairy-Free: Use coconut cream or cashew cream instead of sour cream and cheese.
- Spicier: Add more jalapeños or a pinch of cayenne pepper for extra heat.
- Vegetarian: Replace chicken with extra corn, beans, and bell peppers.
Step-by-Step Instructions
1. Sauté the Aromatics
Heat a large pot over medium-high heat with 1 tablespoon of olive oil. Add the chopped onion and diced jalapeño, sautéing until the onion softens. Stir in the minced garlic, dried oregano, and chili powder, cooking for another 30 seconds until fragrant.
2. Cook the Chicken
Pour in the chicken bone broth and season with salt and pepper. Add the chicken breasts, bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes or until the chicken is fully cooked.
3. Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Thicken the Chili
In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the chili, allowing it to simmer for 10 minutes uncovered to thicken.
5. Add Creamy Ingredients
Stir in the sour cream, shredded cheese, frozen corn, fresh cilantro, and lime juice. Mix until everything is well combined and heated through.
6. Serve and Enjoy
Ladle the chili into bowls and top with crumbled bacon, cotija cheese, tortilla strips, and sliced avocado as desired.
Pro Tips for Success
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of raw chicken breasts.
- Adjust Thickness: If you prefer a thicker chili, add an extra tablespoon of cornstarch.
- Let It Rest: Allow the chili to sit for a few minutes before serving to let the flavors meld.
Serving Suggestions for Street Corn Chicken Chili
- Serve with warm tortillas or crusty bread.
- Pair with a fresh side salad or guacamole.
- Garnish with extra lime juice for a refreshing zing.
Storing and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheating: Warm on the stove over low heat or microwave in 1-minute increments, stirring in between.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 40g
- Carbohydrates: 22g
- Fat: 22g
- Fiber: 3g
FAQs – Street Corn Chicken Chili
1. Can I make this chili in a slow cooker? Yes! Cook on low for 6-8 hours or high for 3-4 hours, then stir in the creamy ingredients at the end.
2. Can I use fresh corn instead of frozen? Absolutely! Fresh corn will add even more flavor and texture.
3. How can I make this spicier? Add extra jalapeños, cayenne pepper, or a dash of hot sauce.
4. What cheese works best for this recipe? Monterey Jack and cotija cheese add the perfect balance of creaminess and saltiness.
5. Can I make this chili dairy-free? Yes! Use dairy-free sour cream and cheese alternatives.
Conclusion
This Mexican Street Corn White Chicken Chili is a deliciously creamy, comforting, and flavorful dish that brings together the best of Mexican street food and classic chili. With its rich texture, smoky heat, and cheesy goodness, it’s sure to be a hit at your dinner table. Try it today and enjoy a bowl of warmth and comfort!
Mexican Street Corn White Chicken Chili
Ingredients
Method
- Heat a large pot over medium-high heat with 1 tablespoon of olive oil. Add the chopped onion and diced jalapeño, sautéing until the onion softens.
- Stir in the minced garlic, dried oregano, and chili powder, cooking for another 30 seconds until fragrant.
- Pour in the chicken bone broth and season with salt and pepper. Add the chicken breasts, bring the mixture to a boil, then reduce heat to a simmer.
- Cover and cook for 10-15 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the chili, allowing it to simmer for 10 minutes uncovered to thicken.
- Stir in the sour cream, shredded cheese, frozen corn, fresh cilantro, and lime juice. Mix until everything is well combined and heated through.
- Ladle the chili into bowls and top with crumbled bacon, cotija cheese, tortilla strips, and sliced avocado as desired.
