Mexican Street Corn White Chicken Chili is a delightful blend of creamy and zesty flavors that’s perfect for any occasion. Whether you’re hosting a cozy dinner or looking for a quick lunch, this dish stands out with its unique fusion of Mexican street corn and comforting chili. It’s an easy-to-make recipe that will quickly become your new favorite alternative to beef chili!
Why You’ll Love This Recipe
- Creamy Texture: The combination of sour cream and shredded cheese creates a wonderfully rich and smooth consistency.
- Zesty Flavor: Each bite is filled with the vibrant taste of jalapenos, lime, and fresh cilantro, making it refreshing and exciting.
- Quick to Prepare: In just 25 minutes, you can whip up this hearty dish, making it ideal for busy weeknights.
- Versatile Toppings: Customize your chili with toppings like cotija cheese, bacon crumbles, and avocado for added flavor and texture.
- Family-Friendly: This dish is a hit among both kids and adults, ensuring everyone at the table will enjoy it.
Tools and Preparation
To make Mexican Street Corn White Chicken Chili, having the right tools will streamline your cooking process. Here’s what you’ll need.
Essential Tools and Equipment
- Large heavy-bottomed pot
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring cups and spoons
- Forks (for shredding chicken)
Importance of Each Tool
- Large heavy-bottomed pot: Ensures even heat distribution which prevents burning while cooking.
- Cutting board: Provides a safe surface for chopping ingredients like onion and jalapeno without damaging your countertops.
Ingredients
Main 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
Thickening Ingredients
- 3 tablespoons cornstarch
- 3 tablespoons water
Optional Toppings
- Olive oil
- Cotija cheese
- Bacon crumbles
- Tortilla strips
- Sliced avocado
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté the Aromatics
Heat a large, heavy-bottomed pot on 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 completely combined.
Step 2: Cook the Chicken
- Pour in the chicken bone broth along with the chicken breasts.
- Season with kosher salt and black pepper.
- Bring the mixture to a boil.
- Reduce heat to simmer and cover for 10–15 minutes or until the chicken is fully cooked.
Step 3: Shred the Chicken
While the chicken is cooking:
In a small bowl, combine cornstarch and water.
Once done:
Transfer cooked chicken to a plate. Shred using two forks.
Return shredded chicken back into the pot along with sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice.
Step 4: Thicken the Chili
- Mix until fully combined.
- Add the cornstarch mixture (stir well before adding).
- Simmer uncovered for 10 minutes to thicken; stir occasionally.
Step 5: Serve Your Chili
Divide chili into bowls and top each serving with:
Bacon crumbles,
Cotija cheese,
Tortilla strips,
Sliced avocado.
Now you have a delicious bowl of Mexican Street Corn White Chicken Chili ready to enjoy!
How to Serve Mexican Street Corn White Chicken Chili
Serving Mexican Street Corn White Chicken Chili is all about enhancing its creamy, zesty flavors. This dish can be personalized in many ways to suit your taste and make it even more delightful.
Toppings
- Bacon Crumbles: Crispy bacon adds a savory crunch that complements the chili’s creaminess.
- Cotija Cheese: This crumbly cheese brings a salty, tangy flavor that pairs beautifully with the chili.
- Tortilla Strips: Add some texture with crunchy tortilla strips for an enjoyable bite.
- Sliced Avocado: Creamy avocado adds richness, balancing the zesty flavors of the chili.
- Fresh Cilantro: A sprinkle of chopped cilantro offers a fresh, herbaceous note that brightens the dish.
Accompaniments
- Lime Wedges: Squeeze fresh lime juice over your chili for an extra burst of citrus flavor.
- Cornbread: Serve warm cornbread on the side for a sweet complement to the spicy chili.
- Rice: A side of fluffy rice can soak up the chili and provide a filling addition to your meal.
How to Perfect Mexican Street Corn White Chicken Chili
To elevate your Mexican Street Corn White Chicken Chili, consider these helpful tips for achieving perfection in every bowl.
- Use Fresh Ingredients: Fresh herbs and vegetables enhance flavor and freshness in your chili.
- Adjust Spice Levels: Modify the jalapeño quantity based on your heat preference; you can also add more chili powder for a kick.
- Let It Simmer: Allowing the chili to simmer longer helps meld flavors together, resulting in a more delicious final product.
- Shred Chicken Well: Make sure to shred your chicken into small pieces for better distribution throughout the dish.
- Experiment with Cheeses: Try different cheese blends for varied flavors; smoked cheese can add a delightful twist.
- Garnish Creatively: Don’t shy away from experimenting with garnishes—try adding pickled onions or hot sauce for additional flavors.
Best Side Dishes for Mexican Street Corn White Chicken Chili
Pairing side dishes with your Mexican Street Corn White Chicken Chili enhances both flavor and satisfaction. Here are some great options to consider.
- Guacamole: A creamy avocado dip that adds richness and flavor contrast. Serve with tortilla chips for dipping.
- Mexican Rice: Fluffy rice flavored with tomatoes and spices makes an excellent companion to absorb all those delicious flavors.
- Black Bean Salad: A refreshing salad made with black beans, corn, bell peppers, and lime dressing adds brightness to your meal.
- Grilled Vegetables: Charred veggies like zucchini and bell peppers provide a smoky flavor that complements the chili well.
- Chips & Salsa: Classic tortilla chips served with fresh salsa offer a crunchy, zesty appetizer before diving into your main dish.
- Quesadillas: Cheese-filled tortillas griddled until golden brown make for a cheesy side that pairs perfectly with your chili.
Common Mistakes to Avoid
When making Mexican Street Corn White Chicken Chili, it’s easy to make mistakes that can affect the flavor and texture. Here are some common pitfalls to avoid.
- Using frozen chicken: Fresh chicken breasts are ideal for this recipe. Frozen chicken can release excess moisture and alter the chili’s creamy consistency.
- Skipping the sauté step: Sautéing the onion and jalapeño enhances their flavors. Skipping this step can lead to a bland chili.
- Not shredding the chicken properly: If you don’t shred the chicken finely enough, it won’t distribute evenly in the chili. Take your time when shredding for optimal texture.
- Overcooking the corn: Adding frozen corn too early can make it mushy. Wait until after thickening to incorporate it for a fresh crunch.
- Ignoring seasonings: Taste as you go! Adjusting salt, pepper, and spices while cooking ensures balanced flavors throughout.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow the chili to cool down before sealing to prevent condensation.
Freezing Mexican Street Corn White Chicken Chili
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container for expansion during freezing.
Reheating Mexican Street Corn White Chicken Chili
- Oven: Preheat to 350°F (175°C), transfer chili to an oven-safe dish, cover with foil, and heat for 20-25 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat on high for 2-4 minutes, stirring halfway through.
- Stovetop: Heat on medium-low in a pot, stirring frequently until warmed through.
Frequently Asked Questions
Here are some common questions about preparing Mexican Street Corn White Chicken Chili.
What is Mexican Street Corn White Chicken Chili?
Mexican Street Corn White Chicken Chili is a creamy, flavorful dish combining shredded chicken with zesty spices and sweet corn. It’s a comforting twist on traditional chili.
Can I use different types of cheese?
Yes! Feel free to mix cheeses like cheddar or pepper jack for added flavor. Just keep the total cheese amount similar to maintain creaminess.
How can I customize my chili?
You can add black beans or bell peppers for extra texture and flavor. Adjust the spice level by adding more jalapeños or using spicy cheese.
Is this recipe suitable for meal prep?
Absolutely! Mexican Street Corn White Chicken Chili stores well in the fridge or freezer, making it perfect for meal prep options.
Final Thoughts
Mexican Street Corn White Chicken Chili is not only delicious but also versatile. You can easily customize it based on your preferences or ingredients you have on hand. Try this comforting recipe today; it’s bound to become a family favorite!
Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a creamy and zesty dish that marries the comforting flavors of traditional chili with the vibrant essence of Mexican street corn. This delightful recipe features tender shredded chicken, sweet corn, and a touch of spice, all enveloped in a rich, creamy broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 2 cups frozen sweet white corn
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro
- Lime juice
Instructions
- In a heavy-bottomed pot, heat olive oil over medium-high heat. Sauté onions and jalapenos until softened; add garlic, oregano, and chili powder.
- Pour in chicken bone broth and add chicken breasts. Season with salt and pepper; bring to a boil.
- Reduce heat to simmer, cover, and cook for 10–15 minutes or until chicken is done.
- Shred the cooked chicken using two forks; return to the pot along with sour cream, cheese, corn, cilantro, and lime juice.
- Mix well and add cornstarch mixed with water; simmer uncovered for another 10 minutes to thicken.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
