Hello, food lovers! Are you in the mood for a comforting and delicious meal that’s bursting with flavor? Today, we’re diving into the amazing world of Mexican Street Corn White Chicken Chili—a creamy, zesty, and satisfying dish that’s bound to become a new favorite. Whether you’re a fan of traditional chili or looking for a unique twist, this recipe brings a little fiesta to your table. Let’s get cooking!
Introduction
Mexican Street Corn White Chicken Chili is a delightful fusion of zesty Mexican street corn flavors and the creamy richness of white chicken chili. This dish is inspired by the traditional flavors of elote, a popular street food in Mexico that combines roasted corn with tangy lime, creamy cheese, and a hint of spice. This chili brings those same vibrant flavors into a warm, comforting bowl that’s perfect for any time of year. Plus, it’s incredibly easy to prepare, making it an ideal choice for busy weeknights. The creamy broth, tender chicken, and sweet corn come together for a truly satisfying meal.
If you love Chick-fil-A’s creamy chicken dishes, check out this Chick-fil-A Sauce Recipe for a delicious dipping companion!
Ingredients
To create this delicious Mexican Street Corn White Chicken Chili, gather the following ingredients:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced (remove seeds for a milder flavor)
- 4 cups of chicken broth
- 1.5 cups of sour cream
- 1/2 cup of shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves of garlic, minced
- 1/2 tablespoon of chili powder
- 1/2 teaspoon of dried oregano
- 2 cups of frozen sweet white corn
- 1/2 cup of fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
Optional Toppings:
- Cotija cheese
- Bacon crumbles
- Tortilla strips
- Sliced avocado
For Thickening:
- 3 tablespoons of cornstarch
- 3 tablespoons of water
Suggested Substitutions:
- For a dairy-free version, use coconut cream instead of sour cream and a dairy-free cheese substitute.
- To make it gluten-free, ensure that the cornstarch is certified gluten-free.
How to Make – Step by Step
Step1: Prepare the Base
- In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add chopped onion and diced jalapeño. Sauté until the onion starts to soften and becomes translucent.
- Add minced garlic, oregano, and chili powder. Stir until the garlic is fragrant and the spices are fully incorporated.
Step2: Cook the Chicken
- 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 the heat to a simmer.
- Cover the pot and let it cook for 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Step3: Shred the Chicken
- Remove the cooked chicken from the pot and place it on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
Step4: Add the Creamy Ingredients
- Return the shredded chicken to the pot.
- Add sour cream, shredded cheese, cilantro, frozen corn, and lime juice.
- Mix until all ingredients are fully combined.
Step5: Thicken the Chili
- In a small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water. Stir until the cornstarch is dissolved.
- Pour the cornstarch mixture into the pot and stir well.
- Simmer for another 10 minutes, uncovered, until the chili thickens to your desired consistency.
Step6: Serve and Enjoy
- Serve the chili in bowls and garnish with bacon crumbles, cotija cheese, tortilla strips, and sliced avocado for a perfect finishing touch!
Helpful Tips
- Use fresh corn if it’s in season for a more authentic street corn flavor.
- Roast or grill the corn before adding it to the chili for an extra smoky taste.
- For a spicier kick, add an extra jalapeño or a pinch of cayenne pepper.
- Make sure to taste and adjust the seasoning after adding the sour cream and cheese, as it can change the saltiness of the chili.
Cooking Tips
- Use rotisserie chicken to save time. Just shred and add it in Step 4.
- A Dutch oven or heavy-bottomed pot is ideal for this recipe, as it retains heat and distributes it evenly.
- Always simmer on low after adding the creamy ingredients to prevent curdling.
Serving Suggestions
This chili pairs wonderfully with the following sides:
- Warm cornbread or crusty bread to soak up the delicious broth.
- A simple green salad with a light vinaigrette for a fresh contrast.
- Top each bowl with pickled jalapeños for an extra zesty finish!
For a complete Mexican-inspired meal, try serving with a glass of horchata or a chilled Mexican lager.
Nutritional Information
Nutritional Information (Per Serving)
- Calories: 342
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 98mg
- Sodium: 480mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 34g
Storage and Leftovers
- Refrigerate any leftover chili in an airtight container for up to 3 days.
- To freeze, transfer to a freezer-safe bag or container. The chili will keep for up to 3 months.
- When reheating, add a splash of chicken broth to loosen the consistency, and reheat gently over medium heat.
Frequently Asked Questions (FAQs)
1. Can I make this chili ahead of time?
Yes! This chili actually tastes better the next day as the flavors continue to meld. Simply reheat on the stovetop before serving.
2. What’s the best way to thicken the chili?
If it’s too thin, mix a little more cornstarch and water, then stir it in and simmer until thickened.
3. Can I use other types of cheese?
Absolutely! Cheddar, pepper jack, or a Mexican cheese blend would all work well.
4. Is this recipe gluten-free?
Yes, just ensure that your cornstarch and other ingredients are certified gluten-free.
Related Recipes
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
This Mexican Street Corn White Chicken Chili is a true crowd-pleaser, combining the best of Mexican street food flavors with the comforting essence of creamy chicken chili. Give it a try and share your own variations in the comments below! Happy cooking! 🌽🍲
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Mexican Street Corn White Chicken Chili – Easy Recipe
Description
Hello, food lovers! Are you in the mood for a comforting and delicious meal that’s bursting with flavor? Today, we’re diving into the amazing world of Mexican Street Corn White Chicken Chili—a creamy, zesty, and satisfying dish that’s bound to become a new favorite. Whether you’re a fan of traditional chili or looking for a unique twist, this recipe brings a little fiesta to your table. Let’s get cooking!
Ingredients
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced (remove seeds for a milder flavor)
- 4 cups of chicken broth
- 1.5 cups of sour cream
- 1/2 cup of shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves of garlic, minced
- 1/2 tablespoon of chili powder
- 1/2 teaspoon of dried oregano
- 2 cups of frozen sweet white corn
- 1/2 cup of fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
Optional Toppings:
- Cotija cheese
- Bacon crumbles
- Tortilla strips
- Sliced avocado
For Thickening:
- 3 tablespoons of cornstarch
- 3 tablespoons of water
Suggested Substitutions:
- For a dairy-free version, use coconut cream instead of sour cream and a dairy-free cheese substitute.
- To make it gluten-free, ensure that the cornstarch is certified gluten-free.
Instructions
Step 1: Prepare the Base
- In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add chopped onion and diced jalapeño. Sauté until the onion starts to soften and becomes translucent.
- Add minced garlic, oregano, and chili powder. Stir until the garlic is fragrant and the spices are fully incorporated.
Step 2: Cook the Chicken
- 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 the heat to a simmer.
- Cover the pot and let it cook for 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 3: Shred the Chicken
- Remove the cooked chicken from the pot and place it on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
Step 4: Add the Creamy Ingredients
- Return the shredded chicken to the pot.
- Add sour cream, shredded cheese, cilantro, frozen corn, and lime juice.
- Mix until all ingredients are fully combined.
Step 5: Thicken the Chili
- In a small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water. Stir until the cornstarch is dissolved.
- Pour the cornstarch mixture into the pot and stir well.
- Simmer for another 10 minutes, uncovered, until the chili thickens to your desired consistency.
Step 6: Serve and Enjoy
- Serve the chili in bowls and garnish with bacon crumbles, cotija cheese, tortilla strips, and sliced avocado for a perfect finishing touch!
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 if it’s in season for a more authentic street corn flavor.
- Roast or grill the corn before adding it to the chili for an extra smoky taste.
- For a spicier kick, add an extra jalapeño or a pinch of cayenne pepper.
- Make sure to taste and adjust the seasoning after adding the sour cream and cheese, as it can change the saltiness of the chili.
