There’s something magical about discovering a dish that feels familiar yet packs an unexpected punch. Enter my Mexican Street Corn White Chicken Chili—a comforting delight that combines the creamy essence of white chicken chili with the vibrant touches of Mexican street corn. Perfect for cozy winter nights or lively game day gatherings, this recipe is a cinch to prepare and will have your family asking for seconds. Plus, the customizable toppings can turn a simple dinner into a festive feast, making it ideal for both casual meals and entertaining guests. Ready to savor a dish that celebrates the best of comfort food? Let’s dive into this creamy chili adventure together!
Why is this chili a must-try?
Comforting Warmth: This Mexican Street Corn White Chicken Chili delivers cozy vibes with its creamy, rich texture, making it the perfect hug in a bowl.
Flavor Fusion: Combining traditional white chicken chili with the vibrant flavors of elote adds a delightful twist that surprises and delights.
Customizable Toppings: Create your unique masterpiece by adding crispy bacon, crumbled cotija cheese, or fresh avocado—ideal for impressing guests or keeping family dinners fun!
Quick & Easy: With straightforward steps and simple ingredients, you can whip this up in no time—perfect for busy weeknights or chill weekends.
Crowd-Pleaser: Whether you’re hosting a game day or feeding the family, this chili is sure to please all palates. Try pairing it with a refreshing side like Chicken Zucchini Corn for a complete meal!
Mexican Corn White Chicken Ingredients
For the Chili Base
• Boneless, Skinless Chicken Breasts – The main protein source that adds hearty texture; substitute with shredded rotisserie chicken for convenience.
• Yellow Onion – Adds a natural sweetness and depth; can be swapped with shallots if preferred.
• Jalapeño – Delivers a kick of heat; adjust based on your spice preference—more for heat, less for mildness.
• Chicken Bone Broth – Forms a rich, flavorful base for the chili; vegetable broth works well for a vegetarian option.
• Garlic – Enhances the aroma and flavor profile; fresh garlic is best, but garlic powder is handy if you’re in a pinch.
• Dried Oregano – Brings in a lovely herbal note; substitute with fresh oregano or Italian seasoning if available.
• Chili Powder – Adds warmth and complexity; adjust according to your desired spice level for the perfect Mexican Corn White Chicken experience.
• Cornstarch & Water – Used to thicken your chili; optional, but if unavailable, flour can be an effective substitute.
• Olive Oil – Essential for sautéing the vegetables; any neutral cooking oil can be used.
For the Creamy Texture
• Sour Cream – Provides that luscious creaminess and tang; opt for dairy-free sour cream to make it non-dairy.
• Shredded Monterey Jack Cheese – Melts beautifully into the chili, offering a rich flavor; a cheese blend or cheddar can also be used.
For the Sweetness
• Frozen Sweet White Corn – Mimics the sweetness found in Mexican street corn; fresh corn is fabulous when in season!
For the Brightness
• Lime – Brightens the dish and adds a fresh zing; lemon juice can be a fine substitute if needed.
For Garnishing
• Fresh Cilantro – Adds a burst of freshness and a pop of color; feel free to omit if it’s not your favorite.
Enjoy gathering these ingredients together; you’ll soon be savoring a bowl of comfort with my Mexican Corn White Chicken Chili!
Step‑by‑Step Instructions for Mexican Corn White Chicken Chili
Step 1: Prep Ingredients
Begin by preparing your ingredients for the Mexican Corn White Chicken Chili. Chop the yellow onion, jalapeño, and garlic finely. If you’re not using rotisserie chicken, shred your boneless, skinless chicken breasts, setting them aside for later. This will ensure a smooth and efficient cooking process once you start combining the flavors.
Step 2: Sauté Vegetables
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion, jalapeño, and garlic to the pot. Sauté for about 5 minutes, stirring frequently, until the onions become translucent and fragrant. This step builds a flavorful base for your creamy chili.
Step 3: Combine Ingredients
Add the shredded chicken (or whole breasts if using raw) to the pot along with 4 cups of chicken bone broth, 2 cups of frozen sweet white corn, 1 tablespoon of dried oregano, and 2 tablespoons of chili powder. Stir well to combine, and increase the heat until the mixture comes to a gentle boil. Reduce to a simmer, letting it cook uncovered for 5-10 minutes, as everything melds beautifully.
Step 4: Cook Chicken
Allow the chili to simmer on low heat for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. You’ll know it’s ready when the chicken is tender and easily shreds apart. This step infuses your broth with rich, savory flavors.
Step 5: Shred Chicken
Using tongs, remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks or a stand mixer until it’s in bite-sized pieces. Return the shredded chicken back to the pot, stirring to reintegrate it into the creamy mixture.
Step 6: Thicken Chili
In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth, then gradually stir this mixture into the simmering chili. Allow it to cook for an additional 3-5 minutes, stirring frequently, until the chili thickens to your desired consistency. You’ll want a nice creamy texture for your Mexican Corn White Chicken Chili.
Step 7: Stir in Creamy Ingredients
Once thickened, lower the heat and stir in 1 cup of sour cream, the juice of one lime, and 1 cup of shredded Monterey Jack cheese. Mix until everything is well combined and the cheese has melted, creating a luscious, creamy sauce that envelops the various ingredients in your chili.
Step 8: Serve
Ladle the Mexican Corn White Chicken Chili into bowls, and top with your favorite garnishes such as crispy bacon, crumbled cotija cheese, diced avocado, fresh cilantro, and lime wedges. This will elevate the flavors and add a delightful crunch to each comforting bowl. Enjoy this warming dish with family and friends!
Storage Tips for Mexican Corn White Chicken Chili
Fridge: Store the chili in an airtight container after it cools completely, where it can last for up to 3 days.
Freezer: For longer storage, freeze in a labeled container or freezer bag, and enjoy for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat on the stove over medium heat. Add a splash of chicken broth or water to adjust the consistency, ensuring a creamy experience with your Mexican Corn White Chicken Chili.
Make Ahead Options
These Mexican Street Corn White Chicken Chili is an incredible time-saver for busy weeknights! You can chop the onion, jalapeño, and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator to keep them fresh. Additionally, the shredded chicken can be cooked and stored in the fridge for up to 3 days. When you’re ready to enjoy the chili, simply reheat the sautéed vegetables and proceed with adding the broth and corn. Stir in the prepped chicken near the end, and finish with sour cream, lime juice, and cheese for a creamy, comforting meal that’s just as delicious as when freshly made!
Expert Tips for Mexican Corn White Chicken Chili
• Simmer Longer: Allow your chili to simmer for at least 30 minutes to meld flavors. Patience leads to a richer, more satisfying taste of Mexican Corn White Chicken.
• Avoid Dry Chicken: Keep an eye on your chicken while simmering. Remove it once it reaches 165°F to prevent dryness, ensuring succulent bites throughout.
• Thickening Techniques: If you prefer a thicker chili, gradually stir in cornstarch mixed with water. This will create a lovely creamy texture without lumps.
• Personalize Heat: Adjust jalapeño quantity based on your spice preference. If you enjoy extra heat, try adding a pinch of cayenne or your favorite hot sauce for a spicy kick!
• Customization is Key: Explore variations by adding beans or extra vegetables like bell peppers. This makes the dish even heartier and allows for a unique family-friendly experience.
What to Serve with Mexican Street Corn White Chicken Chili?
Pair your comforting bowl of chili with delightful sides that enhance its cozy goodness and provide balanced flavors for a perfect meal.
-
Crispy Tortilla Chips: Their crunch perfectly contrasts the creamy texture of the chili, inviting endless dipping and munching.
-
Mexican Street Corn Salad: This fresh, tangy salad echoes the flavors of elote, bringing brightness that complements the chili’s richness beautifully.
-
Avocado Toast: The creamy, buttery taste of ripe avocados adds an indulgent layer of flavor, balancing the dish’s spiciness perfectly.
-
Rice Pilaf: Light and fluffy, seasoned rice soaks up the chili’s robust flavors, creating a heartwarming and satisfying combination.
-
Grilled Corn on the Cob: Bringing the essence of Mexican street corn directly to your table, this side amplifies that delicious sweet flavor.
-
Chilled Mango Salsa: A refreshing twist, its sweetness and acidity brighten the palate and create a delightful counterpoint to the chili’s warmth.
-
Pineapple Jalapeño Drink: This sweet and spicy beverage cools down the heat from the chili while adding a fruity zing that enhances the overall meal experience.
-
Chocolate Avocado Mousse: For dessert, this creamy indulgence offers a luxurious finish that ties in the avocado ambiance of the meal!
Mix and match these delightful sides, and watch as your family and friends enjoy a memorable dining experience filled with warmth, flavor, and heart.
Mexican Corn White Chicken Variations
Feel free to let your creativity shine as you customize this chili with these delightful twists!
- Dairy-Free: Use dairy-free sour cream and cheese to keep it creamy without the dairy.
- Extra Veggies: Throw in diced bell peppers or zucchini for added nutrition and texture—delicious!
- Beans, Please: Incorporate black or white beans for a hearty protein boost. They meld beautifully with the flavors!
- Add Some Spice: Want more heat? Toss in sliced jalapeños or a dash of cayenne pepper for a kick!
- Herb Twist: Mix in some fresh thyme or basil instead of oregano for a fresh, aromatic flavor.
- Change the Cheese: Swap out Monterey Jack for pepper jack cheese to spice things up while maintaining that creamy goodness.
- Crispy Topping: Go gourmet by mixing crispy fried shallots on top for an extra crunch and flavor boost.
- Seasonal Switch: Explore seasonal vegetables; fresh corn works wonders when it’s in season, making the dish even sweeter!
For more exciting flavor combinations, check out this Lazy Chicken Parmesan or pair it with these delightful Mexican Pulled Chicken tacos for a meal that keeps everyone at the table!
Mexican Street Corn White Chicken Chili Recipe FAQs
What is the best way to choose ripe jalapeños for this chili?
Absolutely! When selecting jalapeños, look for firm peppers with a shiny skin. They should have a deep green color and feel heavy for their size. If you prefer less heat, opt for smaller peppers, as they are generally milder. Avoid those with dark spots or wrinkles, as they might be overripe or beginning to spoil.
How should I store leftover Mexican Street Corn White Chicken Chili?
You can store your chili in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing it to preserve freshness. If you anticipate leftovers beyond that, freezing is a great option. Just be sure to use a freezer-safe container or bag, and it can last for up to 3 months.
Can I freeze Mexican Street Corn White Chicken Chili, and how?
Very! To freeze, wait until the chili has cooled completely. Then, portion it into freezer bags or rigid containers, leaving some room for expansion. Label the containers with the date, and freeze. When you want to enjoy it, thaw overnight in the refrigerator. Reheat on the stove over medium heat, adding a splash of broth if needed to adjust consistency. This way, you’ll have a comforting meal ready when you need it!
What should I do if my chicken turns out dry in the chili?
If you find your chicken on the dry side, it’s likely due to overcooking. To avoid this, monitor the chicken’s internal temperature and remove it from the heat as soon as it reaches 165°F. If it does turn dry, you can add some chicken broth while reheating to help restore moisture. Stirring in a little additional sour cream can also enhance the creaminess and compensate for any dryness.
Is this dish suitable for those with dietary restrictions?
Absolutely! The Mexican Street Corn White Chicken Chili can be easily adapted. Substitute the sour cream with a dairy-free alternative if needed, and use vegetable broth instead of chicken broth for a vegetarian version. Additionally, you can incorporate beans for added protein, ensuring this comforting dish works for various dietary needs. Always double-check ingredients to accommodate specific allergies!
Creamy Mexican Corn White Chicken Chili for Cozy Nights
Ingredients
Equipment
Method
- Begin by preparing your ingredients, chopping onion, jalapeño, and garlic. Shred the chicken if not using rotisserie.
- In a large pot, heat olive oil over medium heat. Add onion, jalapeño, and garlic and sauté for about 5 minutes.
- Add chicken, chicken broth, corn, oregano, and chili powder. Stir and bring to a gentle boil, then simmer for 5-10 minutes.
- Simmer on low heat for 15-20 minutes until chicken is cooked through at 165°F.
- Remove chicken, shred and return to pot, stirring well.
- Whisk cornstarch and water in a bowl; stir into chili and cook until thickened.
- Lower heat and stir in sour cream, lime juice, and cheese. Mix until combined.
- Serve with garnishes like bacon, cotija cheese, avocado, cilantro, and lime.
