A rich and creamy twist on classic chili, the Mexican Street Corn White Chicken Chili Recipe is a delightful dish that brings together the flavors of Mexican street corn in a comforting bowl of goodness. Perfect for cozy nights or game day, this chili offers a unique blend of spices and textures that will keep you coming back for more.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for weeknight dinners.
- Flavor-Packed: The combination of spices, chicken, and sweet corn creates an irresistible flavor profile.
- Versatile: Serve it as a main dish or as a hearty side at gatherings; it’s suitable for various occasions.
- Creamy Texture: The addition of sour cream and cheese provides a luscious creaminess that enhances every bite.
- Customizable: Feel free to add your favorite toppings like avocado or crispy turkey bacon for added flair.
Tools and Preparation
Before diving into the cooking process, gather your tools to ensure a smooth experience.
Essential Tools and Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Forks (for shredding chicken)
- Mixing bowl
Importance of Each Tool
- Large pot: Ideal for cooking all the ingredients together without overflow.
- Cutting board & Knife: Essential for chopping vegetables efficiently.
- Measuring cups and spoons: Ensures accuracy in your ingredient amounts for optimal flavor.
Ingredients
A rich and creamy twist on classic chili, packed with Mexican street corn flavors. Perfect for cozy nights or game day!
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
– 2 cups frozen sweet white corn
– 1/2 cup fresh cilantro, chopped
– 1 lime, juice
– 3 tablespoons cornstarch
– 3 tablespoons water
– olive oil
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Sauté the Vegetables
Heat a tablespoon of olive oil in your pot over medium-high heat. Toss in the chopped onion and diced jalapeño; let them cook for about 5 minutes until the onion softens and becomes translucent. This is where the base of your flavor starts!
Step 2: Add Garlic and Spices
Next, add in the minced garlic, chili powder, and oregano. Stir for another minute to let the spices bloom in the hot oil—this helps release their full flavor. Don’t let the garlic burn—keep stirring!
Step 3: Cook the Chicken
Pour in the chicken broth and add your chicken breasts. Season with salt and pepper, then bring everything to a boil. Once it bubbles, reduce the heat, cover, and let it simmer for about 10-15 minutes until the chicken is cooked through.
Step 4: Shred the Chicken
Transfer the cooked chicken breasts to a plate and shred them using two forks. If you’re in a hurry, a stand mixer can speed up this process. Once shredded, add the chicken back into the pot.
Step 5: Mix in Creamy Ingredients
Stir in sour cream, shredded cheese, cilantro, corn, and lime juice. The chili will start to take on a rich texture as everything blends together.
Step 6: Thicken Your Chili
Stir together cornstarch and water in a small bowl; then slowly pour it into the pot. Give everything a good stir and let it simmer uncovered for another 10 minutes until it thickens nicely.
Step 7: Serve with Toppings
Ladle your chili into bowls and pile on your favorite toppings—crispy turkey bacon crumbles or tortilla strips are my go-tos! Get creative with your additions!
How to Serve Mexican Street Corn White Chicken Chili Recipe
Serving your Mexican Street Corn White Chicken Chili is all about enhancing the flavors and creating a delightful experience. Here are some great serving suggestions to elevate your chili night.
Toppings
- Crispy Turkey Bacon Crumbles – Add a crunchy texture and a smoky flavor that complements the creaminess of the chili.
- Cotija Cheese – This crumbly cheese adds a salty bite, perfect for balancing the richness of the dish.
- Avocado Slices – Fresh avocado brings creaminess and healthy fats, making each spoonful even better.
- Tortilla Strips – Crispy tortilla strips add crunch and make for a fun garnish that contrasts with the smooth chili.
Pairing with Dips
- Guacamole – A classic dip that adds freshness and creaminess, making it an ideal partner for your chili.
- Salsa Verde – Add a tangy kick with this green salsa, which enhances the overall flavor profile of your meal.
How to Perfect Mexican Street Corn White Chicken Chili Recipe
Perfecting your Mexican Street Corn White Chicken Chili is easy with a few tips. Following these suggestions will ensure that every batch is delicious.
- Bold Seasoning – Don’t be shy with spices! Adjust chili powder and oregano to suit your taste, as they create the base flavor.
- Quality Broth – Use high-quality chicken bone broth for deeper flavors. Homemade or store-bought can make a significant difference.
- Fresh Ingredients – Opt for fresh cilantro and lime juice for bright flavors that stand out in the creamy chili.
- Adjust Thickness – If you prefer a thicker chili, add more cornstarch mixed with water gradually until you reach your desired consistency.
- Slowly Melt Cheese – Stir in cheese gradually over low heat to ensure it melts smoothly without clumping.
Best Side Dishes for Mexican Street Corn White Chicken Chili Recipe
Pair your Mexican Street Corn White Chicken Chili with complementary side dishes to create a well-rounded meal. Here are some excellent options:
- Cornbread – Sweet and fluffy cornbread provides a wonderful contrast in texture and pairs perfectly with chili.
- Mexican Rice – Flavorful rice seasoned with spices completes the meal and soaks up extra chili goodness.
- Garden Salad – A light salad with fresh greens adds crunch and balances the rich flavors of the chili.
- Quesadillas – Stuffed with cheese and veggies, quesadillas are perfect for dipping into your creamy chili.
- Roasted Vegetables – Seasonal roasted veggies bring additional nutrients and textures to your dinner table.
- Chips and Salsa – Crunchy tortilla chips served with fresh salsa make for an easy appetizer that guests will love.
- Stuffed Peppers – Bell peppers filled with rice, beans, or quinoa offer another hearty option alongside your chili.
Common Mistakes to Avoid
When making your Mexican Street Corn White Chicken Chili Recipe, avoid these common pitfalls for the best results.
- Using too much heat: If you overcook the chicken or let the garlic burn, it can ruin the flavor. Keep an eye on your cooking times and temperatures.
- Not seasoning enough: Under-seasoning can lead to a bland chili. Taste as you go and adjust seasoning with salt, pepper, and lime juice.
- Skipping the thickening step: Forgetting to use cornstarch can result in a watery chili. Make sure to mix cornstarch with water before adding it to achieve that creamy texture.
- Ignoring ingredient quality: Using low-quality ingredients may affect the final dish’s taste. Choose fresh produce and high-quality chicken broth for better flavor.
- Overlooking toppings: Toppings enhance flavor and texture. Don’t skip them! Consider avocado, tortilla strips, or fresh cilantro for added delight.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover chili in an airtight container.
- It will last for up to 3-4 days in the refrigerator.
Freezing Mexican Street Corn White Chicken Chili Recipe
- Place cooled chili in freezer-safe containers.
- It can be frozen for up to 3 months.
Reheating Mexican Street Corn White Chicken Chili Recipe
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through.
- Microwave: Heat in short intervals, stirring in between, until hot.
- Stovetop: Warm on low heat, stirring occasionally to ensure even heating.
Frequently Asked Questions
Here are some questions readers often ask about the Mexican Street Corn White Chicken Chili Recipe.
How do I make this Mexican Street Corn White Chicken Chili Recipe spicier?
Add more jalapeños or include diced serrano peppers for extra heat. You can also sprinkle red pepper flakes while cooking.
Can I use other types of meat in this recipe?
Yes! This chili works well with shredded turkey or beef if you prefer. Just adjust cooking times accordingly.
What sides pair well with this Mexican Street Corn White Chicken Chili Recipe?
Serve with tortilla chips, cornbread, or a simple green salad to balance flavors and textures.
Can I make this recipe vegetarian?
Absolutely! Substitute chicken with chickpeas or white beans and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Final Thoughts
This Mexican Street Corn White Chicken Chili Recipe offers a delightful twist on classic chili that is rich and creamy, perfect for cozy nights or game day gatherings. Its versatility allows you to customize toppings and ingredients based on your preferences. Don’t hesitate to give it a try!
Mexican Street Corn White Chicken Chili
Indulge in the comforting warmth of this Mexican Street Corn White Chicken Chili Recipe, a delightful blend of flavors reminiscent of vibrant Mexican street corn. This creamy chili features tender chicken, sweet corn, and a harmonious mix of spices that come together to create a dish that’s perfect for cozy nights or lively gatherings. It’s not only easy to make but also highly customizable, allowing you to add your favorite toppings for an extra burst of flavor. Whether you’re serving it as a main course or alongside other dishes, this chili promises to satisfy every palate.
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- ½ cup shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- Juice of 1 lime
- Fresh cilantro, chopped
- Olive oil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté chopped onion and diced jalapeño for about 5 minutes until the onion is translucent.
- Add minced garlic, chili powder, and oregano; stir for one minute until fragrant.
- Pour in chicken broth and add chicken breasts. Season with salt and pepper; bring to a boil, then reduce heat and simmer for 10-15 minutes until the chicken is cooked through.
- Remove the chicken, shred it with forks, and return it to the pot.
- Stir in sour cream, shredded cheese, corn, cilantro, and lime juice until well combined.
- Mix cornstarch with water in a small bowl; slowly add it to the chili while stirring. Simmer uncovered for another 10 minutes until thickened.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg