Mexican Street Corn White Chicken Chili is a delightful and creamy dish that will warm your heart and satisfy your cravings. This recipe combines the rich flavors of Mexican street corn with tender white chicken chili, making it a perfect choice for lunch or dinner. It’s not only easy to prepare but also versatile enough to serve on various occasions, from casual weeknight meals to festive gatherings. With its zesty kick and comforting texture, it’s sure to become a favorite in your household.
Why You’ll Love This Recipe
- Easy to Prepare: With simple steps, this recipe comes together quickly, making it perfect for busy weeknights.
- Packed with Flavor: The blend of spices and fresh ingredients creates a deliciously zesty flavor that will tantalize your taste buds.
- Versatile Dish: Enjoy it as a hearty main course or pair it with tortilla chips for a fun appetizer.
- Healthy Ingredients: Made with lean chicken and plenty of veggies, this chili is both satisfying and nutritious.
- Customizable Toppings: Add your favorite toppings like avocado, cotija cheese, or bacon for added flavor and texture.
Tools and Preparation
To make the Mexican Street Corn White Chicken Chili, you will need some essential tools to ensure smooth preparation.
Essential Tools and Equipment
- Large heavy-bottomed pot
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Mixing bowl
- Forks (for shredding chicken)
Importance of Each Tool
- Large heavy-bottomed pot: Provides even heat distribution for cooking the chili without burning.
- Measuring cups and spoons: Ensures accurate ingredient measurements for consistent results every time.
- Chef’s knife: Offers precision when chopping vegetables, making prep work quicker and easier.
Ingredients
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
– 3 tablespoons cornstarch
– 3 tablespoons water
– olive oil
– cotija cheese
– bacon crumbles
– tortilla strips
– sliced avocado
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté Vegetables
Heat a large, heavy-bottomed pot on medium-high heat with 1 tablespoon 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 combined.
Step 2: Cook 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. Then reduce heat to simmer and cover for 10–15 minutes or until the chicken is fully cooked.
Step 3: Shred Chicken and Combine Ingredients
While the chicken cooks:
In a small bowl, combine cornstarch and water.
When the chicken is done:
Transfer it to a plate and shred using two forks.
Return shredded chicken back into the pot. Stir in sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice until fully combined.
Step 4: Thicken Chili
Add the cornstarch mixture (stir well before adding).
Stir until everything is combined thoroughly.
Simmer uncovered for 10 minutes while stirring occasionally until thickened.
Step 5: Serve
To serve:
Divide the chili into bowls.
Top each bowl with bacon crumbles, cotija cheese crumbles, tortilla strips, and sliced avocado as desired.
Enjoy your delicious Mexican Street Corn White Chicken Chili!
How to Serve Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a versatile dish that can be served in various delightful ways. Whether you’re hosting a gathering or enjoying a cozy night in, these serving suggestions will enhance your dining experience.
Toppings
- Bacon Crumbles: Add crispy bacon for a savory crunch.
- Cotija Cheese: Sprinkle this crumbly cheese for an authentic Mexican flavor.
- Tortilla Strips: Top with crunchy tortilla strips for texture.
- Sliced Avocado: Fresh avocado adds creaminess and health benefits.
- Fresh Cilantro: Garnish with cilantro for added freshness.
Accompaniments
- Cornbread: Serve warm cornbread on the side for a comforting addition.
- Rice: Pair with fluffy rice to soak up the chili’s delicious sauce.
- Salad: A light green salad can balance the richness of the chili.
- Guacamole: Offer guacamole for an extra creamy dip.
Serving Bowls
- Individual Bowls: Serve in individual bowls for personal portions.
- Family Style: Place the chili in a large pot at the center of the table for sharing.
How to Perfect Mexican Street Corn White Chicken Chili
Perfecting your Mexican Street Corn White Chicken Chili involves attention to detail and some handy tips. Follow these suggestions to elevate your dish.
- Use Fresh Ingredients: Fresh garlic, cilantro, and lime juice will enhance flavors significantly.
- Adjust Spice Levels: If you prefer more heat, add extra jalapeño or chili powder to taste.
- Control Consistency: For a thicker chili, let it simmer longer uncovered; for a creamier texture, add more sour cream.
- Shred Chicken Well: Ensure chicken is shredded finely for even distribution throughout the chili.
Best Side Dishes for Mexican Street Corn White Chicken Chili
Pairing side dishes with your Mexican Street Corn White Chicken Chili can create a well-rounded meal. Here are some great options to consider.
- Mexican Rice: Fluffy rice seasoned with spices complements the chili perfectly.
- Guacamole and Chips: Creamy guacamole served with crispy tortilla chips makes for an irresistible starter.
- Cheesy Quesadillas: Grilled quesadillas filled with cheese make a great side dish that everyone loves.
- Chips and Salsa: Crunchy chips paired with fresh salsa provide a zesty contrast to the rich chili.
- Roasted Vegetables: Seasonal roasted veggies add color and nutrients to your meal.
- Corn on the Cob: Sweet corn on the cob echoes the corn in your chili while being fun to eat.
Common Mistakes to Avoid
Making Mexican Street Corn White Chicken Chili can be simple, but there are common mistakes that may affect the outcome. Here are some pitfalls to avoid:
- Skipping the Shredding Step: Not shredding the chicken properly can lead to large chunks in your chili. Ensure you shred it finely for even distribution in every bowl.
- Overcooking the Chicken: Cooking chicken for too long results in dryness. Keep an eye on the simmer time and remove it as soon as it’s fully cooked.
- Ignoring Seasoning Adjustments: Each ingredient varies in flavor, so taste your chili before serving. Add more salt or spices if needed to enhance the dish.
- Neglecting the Thickening Agent: Failing to mix the cornstarch properly can result in clumps. Always stir it well into a smooth mixture before adding to your chili.
- Using Low-Quality Broth: The base flavor comes from broth, so opt for high-quality chicken bone broth for richer taste.
- Forgetting Toppings: Toppings elevate the dish, adding texture and flavor. Don’t skip on garnishes like cotija cheese or avocado.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Best consumed within 3-5 days.
Freezing Mexican Street Corn White Chicken Chili
- Freeze in freezer-safe containers or bags.
- Can be stored for up to 3 months.
Reheating Mexican Street Corn White Chicken Chili
- Oven: Preheat to 350°F (175°C), place chili in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium-low heat, stirring occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
Here are some common questions regarding Mexican Street Corn White Chicken Chili:
What is Mexican Street Corn White Chicken Chili?
Mexican Street Corn White Chicken Chili is a creamy and flavorful dish combining shredded chicken with sweet corn and zesty spices, inspired by traditional street corn flavors.
Can I use canned corn instead of frozen?
Yes, you can use canned corn. Just drain it well before adding it to the chili.
How can I make this chili spicier?
To add heat, increase the amount of jalapeno or add diced green chilies. You could also include a pinch of cayenne pepper for extra spice.
Is Mexican Street Corn White Chicken Chili gluten-free?
Yes! This recipe is naturally gluten-free as long as you ensure all ingredients are certified gluten-free.
Final Thoughts
Mexican Street Corn White Chicken Chili is not just a meal; it’s a comforting experience filled with rich flavors. This versatile recipe allows room for customization—try adding black beans or adjusting the spices to suit your taste. Enjoy this cozy dish any time you crave something warm and satisfying!
Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a creamy, flavorful dish that brings the vibrant taste of Mexican street corn into a comforting bowl of chili. This delightful recipe combines tender shredded chicken with sweet corn, zesty spices, and rich creaminess, making it an ideal choice for both casual weeknight dinners and festive gatherings. With its easy preparation and customizable toppings, it promises to satisfy your cravings while being nutritious and filling. Serve it with crispy tortilla strips and fresh avocado for an extra layer of flavor and texture. Enjoy this warming dish that’s sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 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
- 3 tablespoons cornstarch
- 3 tablespoons water
- olive oil
- cotija cheese
- bacon crumbles
- tortilla strips
- sliced avocado
Instructions
- Sauté chopped onion and diced jalapeño in olive oil until softened. Add minced garlic, oregano, and chili powder.
- Pour in chicken broth and add chicken breasts; season with salt and pepper. Boil, then simmer covered until chicken is cooked through.
- Shred cooked chicken, return it to the pot, and stir in sour cream, cheese, corn, cilantro, and lime juice.
- Combine cornstarch with water, add to the pot, and simmer uncovered until thickened.
- Serve hot with desired toppings like bacon crumbles, cotija cheese, tortilla strips, or sliced avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
