Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili combines bold flavors and comforting warmth, creating a dish that’s both hearty and delicious. This unique chili marries the classic taste of Mexican street corn with tender chicken, making it an irresistible favorite for chilly evenings and gatherings.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Mexican Street Corn White Chicken Chili
This Mexican Street Corn White Chicken Chili stands out for its creamy texture, vibrant flavors, and the perfect combination of spicy and savory. The inclusion of sweet corn and spices gives it an authentic street corn taste, while the creamy base from sour cream and cream cheese adds a rich flavor that keeps you coming back for more. It’s also incredibly easy to make, using simple ingredients and minimal prep time, making it perfect for busy weeknights or comforting family meals.
How to Make Mexican Street Corn White Chicken Chili
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups frozen or canned corn
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- Fresh cilantro and extra cheese for garnish (optional)
Step-by-Step Instructions:
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute until fragrant.
- Add shredded chicken, chicken broth, white beans, and corn. Bring to a simmer and cook for 10–15 minutes.
- Reduce heat to low. Stir in sour cream and cream cheese until melted and fully combined.
- Add lime juice and adjust seasoning to taste.
- Serve hot, garnished with cotija cheese, fresh cilantro, and extra lime if desired.
How to Serve Mexican Street Corn White Chicken Chili
This chili is perfect as a standalone dish, but you can also serve it with tortilla chips or warm tortillas on the side for scooping. A fresh salad or avocado slices complement the flavors beautifully. If you want to take it up a notch, top each bowl with additional cotija cheese, diced avocado, or a sprinkle of chili flakes for extra heat.
How to Store Mexican Street Corn White Chicken Chili
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of chicken broth if you need to loosen it up. For longer storage, you can freeze the chili for up to 3 months. Thaw overnight in the fridge before reheating.
Tips to Make Mexican Street Corn White Chicken Chili Perfect
- Use Rotisserie Chicken: It saves time and adds great flavor without extra cooking. You can also make your own shredded chicken if you prefer.
- Adjust the Heat: If you like more heat, consider adding jalapeños or a dash of hot sauce. For milder flavors, reduce the chili powder.
- Creamy Texture: Ensure your cream cheese is at room temperature for easier mixing and a smoother texture in the chili.
Flavor Variations
- Vegetarian Version: Swap chicken for additional beans or vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
- Spicy Twist: Add chipotle peppers in adobo sauce for a smoky kick or switch to a spicy pepper jack cheese for added heat.
- Herb Infusion: Include other herbs like oregano or thyme for additional layers of flavor.
Pro Tips for Success
- Pre-cooked Ingredients: If using other sources of cooked chicken, ensure it’s well seasoned to match the chili’s flavor profile.
- Texture Preference: If you prefer a chunkier chili, reserve some of the corn and add it in after blending with sour cream, keeping some intact for a crunch.
- Garnish as You Wish: Fresh ingredients like avocado or radishes can add a refreshing element to the rich chili.
FAQs About Mexican Street Corn White Chicken Chili
Can I use fresh corn instead of canned?
Yes! If you have access to fresh corn, you can cut it off the cob and use it in this recipe. About 2-3 ears of corn should suffice, giving your chili a fresher taste.
Is this chili gluten-free?
Absolutely! All the ingredients listed are naturally gluten-free. Always double-check your labels if using packaged items to ensure no gluten-containing ingredients are included.
Can I make this chili in advance?
Yes, you can prepare this chili ahead of time; it often tastes even better the next day as the flavors meld. Just reheat and serve when you are ready.
Final Thoughts
Mexican Street Corn White Chicken Chili is a delightful and easy-to-make recipe that brings the warmth of street food to your kitchen. Its creamy, bold flavors are sure to impress your family and friends. Whether served at a gathering or as a weeknight dinner, it’s a dish that can easily become a staple in your cooking repertoire. Enjoy each comforting spoonful and savor the incredible combination of flavors that this chili offers!
Mexican Street Corn White Chicken Chili
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute until fragrant.
- Add shredded chicken, chicken broth, white beans, and corn. Bring to a simmer and cook for 10–15 minutes.
- Reduce heat to low. Stir in sour cream and cream cheese until melted and fully combined.
- Add lime juice and adjust seasoning to taste.
- Serve hot, garnished with cotija cheese, fresh cilantro, and extra lime if desired.