As I stirred the pot, the warm scent of savory spices mingled with the sweet aroma of corn, instantly transporting me to vibrant streets bustling with life. This Mexican Street Corn White Chicken Chili is my go-to comfort food that combines the hearty, familiar goodness of chili with the playful twist of classic elote flavors. Ready in under 30 minutes, it’s perfect for hectic weeknights when you still crave something delicious and fulfilling. With just the right kick of jalapeño and a creamy texture that wraps around you like a warm hug, this dish not only pleases the whole family but also promises a unique culinary adventure that will leave your taste buds dancing. Curious how to bring this exciting recipe to your kitchen? Let’s dive in!
Why is this chili a must-try?
Creamy Comfort: This Mexican Street Corn White Chicken Chili is a real heart-warmer, blending the classic comfort of chili with the vibrant flavors of elote.
Quick & Easy: With just 30 minutes from start to finish, it’s a lifesaver for busy weeknights without sacrificing flavor or satisfaction.
Family-Friendly: Kids and adults alike will relish the unexpected yet familiar tastes, making it perfect for cozy family dinners.
Customize It: Easily adaptable, swap chicken for beans or sweet potatoes if you’d like a vegetarian option. For more delicious twists, explore our Grilled Chicken Sweet Potato Bowl or add fire-roasted corn for an extra smoky kick!
Exciting Texture: The creamy, velvety consistency punctuated by sweet corn pieces creates a delightful mouthfeel that enhances each bite.
Crowd-Pleaser: Whether it’s game day or a family gathering, this chili will have everyone asking for seconds!
Mexican Street Corn White Chicken Chili Ingredients
For the Chicken & Broth
- 4 boneless, skinless chicken breasts – Main protein that shreds easily for a tender texture.
- 4 cups chicken broth – Liquid base to enhance flavor and moisture.
For the Veggies
- 1 yellow onion, chopped – Adds sweetness and aroma as the flavor base.
- 1 jalapeño, diced – Heat component; adjust according to your spice preference.
- 4 cloves garlic, minced – Essential for depth of flavor in the chili.
- 2 cups frozen corn (or canned, drained) – Provides sweetness and cheerful texture. Opt for fire-roasted corn for extra flavor!
For the Creaminess
- 1.5 cups sour cream – Adds a silky creaminess; substitute with Greek yogurt for a lighter version.
- 0.5 cup Monterey Jack cheese (or blend with cheddar) – Rich and creamy melting cheese that elevates the dish.
For Seasoning & Thickening
- 0.5 tablespoon dried oregano – Imparts an earthy herb flavor.
- 0.5 teaspoon chili powder – Adds warmth and color to the dish.
- 3 tablespoons cornstarch – Thickening agent to achieve your desired chili consistency.
- 3 tablespoons water – Used to mix with cornstarch for thickening purposes.
- Salt and pepper to taste – Essential seasonings for overall flavor balance.
For Garnishing
- 0.5 cup fresh cilantro, chopped – Brightens up your chili as a fresh garnish.
- 1 lime, juiced – Adds a zesty brightness that enhances the overall flavor.
Cooking Essentials
- Olive oil – Necessary for sautéing your initial ingredients for incredible flavors.
This Mexican Street Corn White Chicken Chili promises to be a comforting bowl of warmth and flavor that your family will love!
Step‑by‑Step Instructions for Mexican Street Corn White Chicken Chili
Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped yellow onion and diced jalapeño. Sauté for about 5 minutes until the onion is translucent and softened, releasing its sweet aroma. Stir occasionally to prevent sticking, creating a flavorful base for your Mexican Street Corn White Chicken Chili.
Step 2: Add the Garlic and Spices
Next, add the minced garlic, dried oregano, and chili powder to the pot, stirring continuously for 1-2 minutes until fragrant. This step is essential for deepening the flavor profile of your chili. You’ll know it’s ready when the garlic is golden and aromatic, filling your kitchen with enticing scents that hint at the deliciousness to come.
Step 3: Pour in the Broth
Pour 4 cups of chicken broth into the pot, scraping the bottom to release any browned bits that add richness. Add the 4 boneless, skinless chicken breasts and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 10-15 minutes, until the chicken is fully cooked and tender.
Step 4: Shred the Chicken
Once the chicken is cooked through and no longer pink, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it back into the broth to infuse the flavors throughout your Mexican Street Corn White Chicken Chili.
Step 5: Add Creaminess and Corn
Stir in 1.5 cups of sour cream and 0.5 cup of Monterey Jack cheese, mixing well until melted and combined into the chili. Next, add 2 cups of frozen corn, ensuring even distribution. This will not only add sweetness but also enhance the overall creaminess of the dish. Allow it to heat through for about 3-5 minutes.
Step 6: Thicken the Chili
In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water until smooth. Gradually pour this mixture into the pot, stirring continuously as you simmer for a few more minutes. This step is crucial for achieving the desired chili consistency, and you will notice it thickening nicely as it cooks.
Step 7: Finish with Freshness
Remove the pot from heat and stir in the juice of 1 lime and 0.5 cup of chopped fresh cilantro. These fresh ingredients brighten up the flavors and give your Mexican Street Corn White Chicken Chili a refreshing twist. Taste and adjust the seasoning with additional salt and pepper as necessary, ensuring harmonious flavors.
Step 8: Serve and Garnish
Ladle the warm chili into bowls, and don’t forget to offer optional toppings like crumbled cotija cheese, avocado slices, crispy bacon, or tortilla strips. Each garnish complements the comforting base of this Mexican Street Corn White Chicken Chili, inviting everyone to enjoy a bowl of warmth and flavor that’s perfect for cozy nights.
Expert Tips for Mexican Street Corn White Chicken Chili
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Choose Quality Chicken: Use fresh, high-quality boneless chicken breasts for optimal tenderness. Avoid overcooking – aim for juicy, succulent bites that elevate your chili.
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Adjust for Spice: If you or your family are sensitive to heat, remove the seeds from the jalapeño before dicing. This simple adjustment ensures a milder flavor while still being delicious.
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Stir Gently: When adding the sour cream and cheese, stir gently to blend without breaking apart the chicken. This helps maintain a lovely, creamy texture in your Mexican Street Corn White Chicken Chili.
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Thicken Wisely: Make sure to whisk cornstarch thoroughly with water before adding it to the pot. This prevents lumps and helps achieve a velvety chili consistency.
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Personalize It: Feel free to add your favorite veggies – bell peppers or zucchini can bring extra color and nutrition. Customizing your chili makes it uniquely yours!
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Perfect Garnishes: Offer various toppings to enhance each bowl. Options like crispy tortilla strips and fresh avocado add texture and flavor, making your Mexican Street Corn White Chicken Chili even more enjoyable.
Make Ahead Options
These Mexican Street Corn White Chicken Chili ingredients are perfect for meal prep enthusiasts! You can chop your onion, dice the jalapeño, and mince the garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can cook the chicken and store it shredded in the fridge for up to 3 days. When you’re ready to enjoy the chili, simply combine the prepped ingredients in your pot, add the broth, and simmer as directed for a quick, delicious meal that feels just as comforting and flavorful as when freshly made. Rest assured, everything will taste just as delicious!
How to Store and Freeze Mexican Street Corn White Chicken Chili
Fridge: Store leftovers in an airtight container for up to 3 days. Let it cool completely before sealing to maintain freshness.
Freezer: This chili can be frozen for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags, ensuring to leave some space for expansion.
Reheating: Thaw frozen chili in the fridge overnight. Reheat in a pot over medium heat, adding a splash of water or broth if needed to restore creaminess.
Labeling: Don’t forget to label your containers with the date. This will help you easily track how long your Mexican Street Corn White Chicken Chili has been stored!
What to Serve with Mexican Street Corn White Chicken Chili
Cozying up with a steaming bowl of chili creates the perfect opportunity to round out your meal with delightful pairings.
- Crispy Tortilla Chips: Their crunchy texture adds a satisfying contrast and are perfect for scooping up chili.
- Creamy Avocado Salad: A refreshing and creamy salad that balances the spiciness of the chili wonderfully, making every bite a pleasure.
- Warm Cornbread: Soft, buttery cornbread is the perfect side for mopping up the chili, enhancing its comforting essence.
- Mexican Rice: Fluffy rice seasoned with cilantro and lime adds a zesty touch and a hearty base to complement the creamy chili.
- Fresh Pico de Gallo: This bright, fresh salsa made with tomatoes, onions, and cilantro offers a burst of flavor that pairs exceptionally well with the dish.
- Spicy Pickled Jalapeños: For those who crave extra heat, pickled jalapeños provide a sharp, zesty punch that elevates the overall experience.
- Tangy Lime Slices: A squeeze of fresh lime over your chili not only enhances its vibrant flavors but also adds brightness to every bite.
- Creamy Cilantro Dressing: Drizzling this flavorful dressing over your bowl brings a wonderful herbaceous note that pairs beautifully with the chili.
Mexican Street Corn White Chicken Chili Variations
Feel free to make this delightful chili your own by experimenting with these fun and tasty variations!
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Vegetarian-Friendly: Swap chicken for cannellini beans or sweet potatoes for a hearty vegetarian option. This keeps the comforting essence intact while adding new texture!
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Double the Corn: Use fire-roasted corn instead of regular corn for a smoky flavor that brightens up every spoonful. Picking up that charred essence will transport your taste buds to summer barbecues!
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Spicy Kick: Mix in pepper jack cheese instead of Monterey Jack for an extra spicy twist. It complements the chili’s flavors while giving a delightful heat that chili lovers crave.
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Add Bacon: Toss in some crispy bacon or diced ham for a smoky, meaty addition. The savory bite will elevate this dish, turning it into a Sunday family feast!
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Creamy Delight: Substitute half of the sour cream with cream cheese for a richer, velvety texture. You won’t believe how creamy it gets—almost like a dreamy casserole!
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Zesty Blast: Add the zest of that lime along with the juice for an even more refreshing bite. This simple twist enhances the citrus brightness throughout the chili.
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Herbaceous Freshness: Incorporate fresh cilantro stems when sautéing vegetables. They add a deeper herbal flavor that brings everything together beautifully.
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Extra Veggies: Throw in some diced bell peppers or zucchini to boost nutrition and add vibrant color. It’s a great way to sneak in some extra veggies your family will love!
This adaptable recipe not only satisfies but also invites you to explore your culinary creativity. For more delicious options, check out our Street Corn Pasta Salad for a different twist on those classic flavors!
Mexican Street Corn White Chicken Chili Recipe FAQs
How do I choose the best corn for this recipe?
Absolutely! The best corn to use for this chili is frozen corn, as it retains its sweetness and texture well. If you want to elevate the flavor, opt for fire-roasted corn—its smoky notes will enhance your dish beautifully. If you’re using canned corn, make sure to drain it thoroughly to avoid excess moisture.
What’s the best way to store leftover chili?
Very! Let your leftover Mexican Street Corn White Chicken Chili cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. Just make sure to label your containers, so you know when it was made.
Can I freeze Mexican Street Corn White Chicken Chili? If so, how?
Of course! To freeze, allow the chili to cool completely, then transfer it into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. Seal tightly and freeze for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stove over medium heat. Add a splash of chicken broth if needed to restore creaminess.
What if my chili turns out too thick or too thin?
No worries! If your chili is too thick, you can thin it out by adding a little more chicken broth or water until it reaches your desired consistency. For a chili that’s too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering chili. Let it cook for a few minutes until thickened. Easy fixes make all the difference!
Are there any allergens to be aware of in this chili?
Absolutely! This recipe contains dairy (in the sour cream and cheese), which can be an allergen for some. If you’re serving someone with lactose intolerance or a dairy allergy, consider substituting these ingredients with lactose-free options or coconut yogurt for a dairy-free version. Always double-check your broth ingredients for any hidden allergens.
Is this chili suitable for pets?
Very! While most of the ingredients are safe for pets in small amounts, it’s important not to let them have any of the spicy components like jalapeños or excessive seasonings. Always check with your vet before sharing human food with your furry friends!
Creamy Mexican Street Corn White Chicken Chili for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and diced jalapeño. Sauté for about 5 minutes until the onion is translucent.
- Add the minced garlic, dried oregano, and chili powder, stirring continuously for 1-2 minutes until fragrant.
- Pour 4 cups of chicken broth into the pot and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes.
- Once the chicken is cooked through, carefully remove it from the pot and shred it into bite-sized pieces. Return to the pot.
- Stir in 1.5 cups of sour cream and 0.5 cup of Monterey Jack cheese until melted. Add 2 cups of frozen corn and heat through for 3-5 minutes.
- In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water until smooth. Pour into the pot, stirring continuously until thickened.
- Remove from heat, and stir in the juice of 1 lime and 0.5 cup of chopped cilantro. Adjust seasoning as necessary.
- Ladle the warm chili into bowls, offering optional toppings like crumbled cotija cheese or avocado slices.
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