Welcome, food lovers! Are you ready to dive into a bowl of creamy, zesty goodness? Today, we’re bringing you an irresistible dish: Mexican Street Corn White Chicken Chili. This flavorful and comforting chili combines the warmth of chicken with the zing of Mexican street corn, making it an easy-to-make recipe that is sure to become your next go-to. Whether you’re a chili enthusiast or looking for a delicious new dish, this recipe will hit all the right notes!
Introduction
The Mexican Street Corn White Chicken Chili is a delightful twist on traditional chili recipes. Infused with the vibrant flavors of street corn, jalapenos, and creamy cheese, this chili offers a unique fusion of American comfort food with a hint of Mexican flair. Perfect for any day when you want a cozy meal that’s quick to prepare. What makes this dish truly stand out is how easily it comes together in just 25 minutes, making it a fantastic option for lunch or dinner.
For those who love the rich flavor of cheesesteaks or bold Mexican-inspired dishes, this chili will hit all the right spots. It’s creamy, filling, and loaded with fresh ingredients. A must-try for fans of white chicken chili and street food classics!
Ingredients for Mexican Street Corn White Chicken Chili
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 yellow onion, finely chopped
- 1 jalapeno, diced (remove seeds for less heat)
- 4 cups chicken broth
- 1.5 cups sour cream
- ½ cup shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
- 4 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
Optional Toppings:
- Crumbled Cotija cheese
- Crispy bacon crumbles
- Crunchy tortilla strips
- Sliced avocado
For those with dietary restrictions, you can substitute Greek yogurt for sour cream, or opt for a dairy-free cheese alternative to make this recipe more accommodating.
How to Make Mexican Street Corn White Chicken Chili – Step by Step
Step 1: Prepare the Ingredients
Before starting, chop all the vegetables—onion, garlic, and jalapeno—and gather the rest of your ingredients. Having everything prepped ensures a smooth cooking process.
Step 2: Sauté the Aromatics
In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and jalapeno, sautéing until the onion turns translucent (about 5 minutes). Stir in the minced garlic, oregano, and chili powder, cooking for an additional 1-2 minutes until fragrant.
Step 3: Add Chicken and Broth
Next, pour in the chicken broth and add the chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer and cover the pot. Let the chicken cook through, about 10-15 minutes.
Step 4: Shred the Chicken
Once the chicken is fully cooked, transfer it to a plate and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Thicken the Chili
In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the pot while stirring, which will help thicken the chili. Cook for 5-7 more minutes to allow it to thicken.
Step 6: Add Creaminess and Flavor
Lower the heat and stir in the sour cream, shredded cheese, corn, cilantro, and the juice of one lime. Let the chili simmer for another 10 minutes, stirring occasionally, until everything is fully combined and the flavors meld together.
Step 7: Serve and Garnish
Divide the chili into bowls and top with your favorite garnishes like Cotija cheese, bacon crumbles, tortilla strips, or avocado slices. Enjoy your bowl of creamy Mexican Street Corn White Chicken Chili!
Helpful Tips for Mexican Street Corn White Chicken Chili
- Use Fresh Corn: While frozen corn works well, fresh corn cut off the cob adds an extra burst of sweetness and texture to the chili.
- Control the Heat: If you’re sensitive to spice, remove the seeds from the jalapeno or substitute it with a milder pepper like poblano.
- Make It Dairy-Free: Swap out the sour cream for coconut cream or a non-dairy yogurt to make this dish suitable for those avoiding dairy.
Cooking Tips for the Best Mexican Street Corn White Chicken Chili
- Best Chicken for Chili: You can use boneless chicken thighs instead of breasts for a juicier texture. Alternatively, rotisserie chicken can be a great shortcut for even quicker prep time.
- Maximize Flavor: For an added smoky flavor, you can grill the corn before adding it to the chili.
- Use a Dutch Oven: Cooking the chili in a Dutch oven helps distribute heat evenly, resulting in tender chicken and a perfectly creamy consistency.
Serving Suggestions for Mexican Street Corn White Chicken Chili
This flavorful chili pairs wonderfully with a variety of sides and beverages:
- Serve with warm cornbread or tortilla chips for dipping.
- For a complete meal, enjoy with a side of fresh guacamole or a simple avocado salad.
- Pair with a refreshing margarita or iced hibiscus tea for the ultimate Mexican-inspired feast.
Nutritional Information
Nutritional Info for Mexican Street Corn White Chicken Chili (per serving):
- Calories: 342
- Fat: 18g
- Carbohydrates: 16g
- Protein: 28g
- Fiber: 2g
- Vitamin C: 20%
- Calcium: 15%
Storage and Leftovers for Mexican Street Corn White Chicken Chili
If you have leftovers, this chili stores well for up to 3 days in an airtight container in the fridge. To reheat, simply warm it over medium heat on the stove or microwave until heated through.
For freezing, store in a freezer-safe container for up to 3 months. Allow the chili to thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs) for Mexican Street Corn White Chicken Chili
Q1: Can I make this chili in a slow cooker?
A: Absolutely! Simply sauté the onions, jalapenos, and garlic as instructed, then add everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours.
Q2: What’s a good dairy-free substitute for the sour cream and cheese?
A: You can use coconut cream or a dairy-free yogurt for the sour cream and swap the cheese with a vegan cheese alternative.
Q3: How can I make this chili spicier?
A: For extra heat, leave the seeds in the jalapeno or add a chopped serrano pepper. A dash of hot sauce also works wonders.
Q4: Can I use canned corn instead of frozen?
A: Yes, canned corn works perfectly fine in this recipe, but be sure to drain it first.
Related Recipes for Mexican Street Corn Lovers
Here are some other delicious recipes from Optimal Recipes that you might enjoy:
- Mexican Street Corn Coleslaw – Fresh and Zesty!: This vibrant coleslaw combines the flavors of street corn with a crunchy, creamy texture.
- Spicy Jalapeno Cornbread: Perfectly sweet with a touch of spice, this cornbread is a fantastic side for chili or BBQ.
Conclusion
Now that you have the perfect recipe for Mexican Street Corn White Chicken Chili, it’s time to grab your ingredients and get cooking! This dish is sure to warm you up and bring a smile to your face with every bite. Don’t forget to share your feedback or personal variations in the comments below! We can’t wait to hear how you’ve made this recipe your own. Happy cooking!
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Mexican Street Corn White Chicken Chili – Easy & Creamy Recipe
Description
Welcome, food lovers! Are you ready to dive into a bowl of creamy, zesty goodness? Today, we’re bringing you an irresistible dish: Mexican Street Corn White Chicken Chili. This flavorful and comforting chili combines the warmth of chicken with the zing of Mexican street corn, making it an easy-to-make recipe that is sure to become your next go-to. Whether you’re a chili enthusiast or looking for a delicious new dish, this recipe will hit all the right notes!
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 yellow onion, finely chopped
- 1 jalapeno, diced (remove seeds for less heat)
- 4 cups chicken broth
- 1.5 cups sour cream
- ½ cup shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
- 4 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ teaspoon chili powder
- 2 cups frozen sweet white corn
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
Optional Toppings:
- Crumbled Cotija cheese
- Crispy bacon crumbles
- Crunchy tortilla strips
- Sliced avocado
For those with dietary restrictions, you can substitute Greek yogurt for sour cream, or opt for a dairy-free cheese alternative to make this recipe more accommodating.
Instructions
Step 1: Prepare the Ingredients
Before starting, chop all the vegetables—onion, garlic, and jalapeno—and gather the rest of your ingredients. Having everything prepped ensures a smooth cooking process.
Step 2: Sauté the Aromatics
In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and jalapeno, sautéing until the onion turns translucent (about 5 minutes). Stir in the minced garlic, oregano, and chili powder, cooking for an additional 1-2 minutes until fragrant.
Step 3: Add Chicken and Broth
Next, pour in the chicken broth and add the chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer and cover the pot. Let the chicken cook through, about 10-15 minutes.
Step 4: Shred the Chicken
Once the chicken is fully cooked, transfer it to a plate and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Thicken the Chili
In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the pot while stirring, which will help thicken the chili. Cook for 5-7 more minutes to allow it to thicken.
Step 6: Add Creaminess and Flavor
Lower the heat and stir in the sour cream, shredded cheese, corn, cilantro, and the juice of one lime. Let the chili simmer for another 10 minutes, stirring occasionally, until everything is fully combined and the flavors meld together.
Step 7: Serve and Garnish
Divide the chili into bowls and top with your favorite garnishes like Cotija cheese, bacon crumbles, tortilla strips, or avocado slices. Enjoy your bowl of creamy Mexican Street Corn White Chicken Chili!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Corn: While frozen corn works well, fresh corn cut off the cob adds an extra burst of sweetness and texture to the chili.
- Control the Heat: If you’re sensitive to spice, remove the seeds from the jalapeno or substitute it with a milder pepper like poblano.
- Make It Dairy-Free: Swap out the sour cream for coconut cream or a non-dairy yogurt to make this dish suitable for those avoiding dairy.
