Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili brings together the comforting elements of chili with the vibrant flavors of street corn. This dish bursts with creamy goodness, tender chicken, and just the right amount of spice, making it a delightful meal for any occasion.
Why You’ll Love This Mexican Street Corn White Chicken Chili
This white chicken chili stands out for several reasons. It combines the traditional warm spiciness of chili with the sweet, smoky flavors of Mexican street corn. Loaded with wholesome ingredients like shredded chicken, white beans, and corn, it offers a hearty, satisfying meal. Plus, with minimal prep and cook time, you can have a delicious dish ready in no time. It’s a fantastic choice for weeknight dinners, and it can easily be doubled for gatherings or meal prep.
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
Serving this delicious chili is simple and flexible. Ladle the chili into bowls and top with additional cotija cheese, fresh cilantro, and a wedge of lime. This dish pairs wonderfully with crispy tortilla chips or warm cornbread. For an added kick, consider serving it with sliced jalapeños on the side.
How to Store Mexican Street Corn White Chicken Chili
Store any leftover chili in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stove over medium heat, or microwave in short intervals until heated through. If you’d like to store it for longer, freeze the chili in a freezer-safe container for up to three months. To thaw, transfer the container to the refrigerator overnight and reheat as mentioned above.
Tips to Make Mexican Street Corn White Chicken Chili Perfect
- Use Rotisserie Chicken: Rotisserie chicken saves you time and adds great flavor.
- Adjust the Spice: Feel free to adjust the chili powder and smoked paprika according to your heat preference.
- Add More Veggies: Throw in some diced bell peppers or zucchini for extra nutrition and flavor.
- Creamy Texture: Make sure to blend the cream cheese well for a smooth, creamy texture in the chili.
Flavor Variations
This recipe is highly adaptable. Consider these variations:
- Spicy Twist: Add more green chiles or diced jalapeños for heat.
- Vegetarian Version: Replace chicken with additional beans or lentils and vegetable broth.
- Taco Inspired: Mix in taco seasoning or top with traditional taco fixings like avocado and pico de gallo.
Pro Tips for Success
- Taste as You Go: Ensure to taste and adjust the seasoning throughout the cooking process for the best flavor.
- Don’t Skip the Lime Juice: The lime juice brightens the flavors and balances the richness of the cream.
- Mix the Creams Early: Add the sour cream and cream cheese at the right stage to ensure they fully incorporate without clumps.
FAQs About Mexican Street Corn White Chicken Chili
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken! However, if using raw chicken, ensure to cook it thoroughly in the broth before shredding it for the chili.
2. Is it possible to make this chili in a slow cooker?
Absolutely! Simply add all the ingredients except the sour cream and cream cheese into a slow cooker. Cook on low for 6-8 hours. Stir in the dairy ingredients shortly before serving.
3. What if I don’t have cotija cheese?
If you can’t find cotija cheese, feta cheese is a great substitute. It provides a similar salty and creamy flavor that complements the chili perfectly.
Final Thoughts
Mexican Street Corn White Chicken Chili is a comforting dish that brings joy to your table. Packed with flavor and easy to prepare, this chili is perfect for any occasion. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, this recipe is sure to impress. Remember, cooking is about creativity and fun, so feel free to tweak the recipe to make it your own!
Mexican Street Corn White Chicken Chili
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can diced green chiles (4 oz)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- to taste Salt and pepper
Main Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1 can white beans (15 oz), drained and rinsed
- 1 1/2 cups frozen or canned corn (thawed if frozen)
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- to taste Fresh cilantro and extra cheese for garnish Optional
Instructions
Preparation
- 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.
Final Steps
- 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.
