Mexican Street Corn White Chicken Chili is the ultimate comfort dish that blends the zesty flavors of Mexican street corn with the warmth of traditional chili. This recipe is not only easy to make but also perfect for family dinners or gatherings. The creamy texture combined with a slight heat from the jalapeno makes it a must-try for those who love Mexican-inspired dishes with a twist. Plus, it’s a delicious alternative to traditional beef chili, making it a hearty yet light meal.
Introduction
When it comes to cozy comfort food, nothing hits the spot quite like a warm bowl of Mexican Street Corn White Chicken Chili. This dish is packed with flavor, from the sweetness of corn to the tanginess of lime juice and the slight heat from jalapeno. It’s a great alternative to beef-based chilis and is loaded with juicy chicken, cheese, and a variety of spices. The addition of Mexican street corn takes it to another level, blending traditional chili flavors with a Mexican street food favorite. Whether you’re making this for a weekday dinner or a special occasion, this chili is sure to impress.
One of the best things about this recipe is how easy it is to make. With just 25 minutes, you’ll have a bowl of delicious chili ready to serve. Not only is it time-efficient, but it also uses easily accessible ingredients. This recipe proves that you don’t need hours in the kitchen to create something incredibly flavorful. So, let’s dive in and explore how to make Mexican Street Corn White Chicken Chili!
Ingredients
To make this Mexican Street Corn White Chicken Chili, you will need the following ingredients:
- 4 boneless, skinless chicken breasts (or substitute with turkey or tofu for a different protein option)
- 1 yellow onion, chopped
- 1 jalapeno, diced (for a milder chili, remove the seeds)
- 4 cups chicken broth (you can substitute with vegetable broth for a vegetarian option)
- 1.5 cups sour cream (for a lighter version, use Greek yogurt)
- 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves garlic, minced
- 1/2 tablespoon oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn (fresh corn can also be used if in season)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch (for thickening)
- 3 tablespoons water
Optional Toppings:
- Cotija cheese
- Bacon crumbles
- Tortilla strips
- Sliced avocado
Feel free to customize these ingredients based on your dietary needs or personal preferences.
How to Make Mexican Street Corn White Chicken Chili – Step by Step
Here’s a detailed guide on how to make Mexican Street Corn White Chicken Chili in just a few simple steps.
Step 1: Prepare the Chicken and Vegetables
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and diced jalapeno, sautéing until the onion softens, which should take around 5 minutes. Once softened, add the minced garlic, oregano, and chili powder, stirring to combine the spices thoroughly.
Step 2: Cook the Chicken
Next, add the chicken broth to the pot, followed by the chicken breasts. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 10-15 minutes or until the chicken is fully cooked through.
Step 3: Shred the Chicken
Once the chicken is cooked, transfer it to a plate and shred it using two forks. Shredding the chicken allows it to absorb the flavors better when added back into the chili.
Step 4: Thicken the Chili
While the chicken is being shredded, mix the cornstarch and water in a small bowl until smooth. This mixture will act as a thickener for the chili. Once the chicken is shredded, return it to the pot and add the sour cream, shredded cheese, cilantro, corn, and lime juice. Stir everything together until well combined.
Step 5: Final Touches
Stir in the cornstarch mixture, ensuring it is evenly distributed. Let the chili simmer uncovered for an additional 10 minutes, stirring occasionally, to allow the chili to thicken.
Step 6: Serve and Garnish
Once thickened to your liking, divide the chili between bowls and add your favorite toppings such as crumbled cotija cheese, bacon, tortilla strips, or sliced avocado.
Enjoy your flavorful, creamy Mexican Street Corn White Chicken Chili!
Helpful Tips
- Use fresh ingredients: Whenever possible, use fresh corn and freshly squeezed lime juice. These add a vibrant flavor that enhances the overall taste.
- Adjust the heat level: If you prefer a spicier chili, keep the seeds in the jalapeno or add more chili powder. For a milder version, remove the seeds and reduce the amount of spice.
- Make it vegetarian: Swap the chicken for a plant-based protein like tofu or add extra beans for a vegetarian version of this chili.
- Cornstarch substitution: If you don’t have cornstarch, you can use flour to thicken the chili. Just mix the flour with water before adding it to the chili.
Cooking Tips
- Sear the chicken first: If you have extra time, searing the chicken breasts before simmering can add more depth of flavor.
- Simmer slowly: Allowing the chili to simmer on low heat for longer will help the flavors meld together, making the dish richer.
- Thicker chili: If you prefer a thicker chili, add an additional tablespoon of cornstarch or reduce the amount of broth used.
- Blending the corn: For an extra creamy texture, you can blend a portion of the corn before adding it to the chili.
Serving Suggestions
This Mexican Street Corn White Chicken Chili pairs beautifully with a variety of side dishes. Here are a few ideas:
- Mexican Rice: A side of seasoned Mexican rice adds a great balance to the chili’s creaminess.
- Tortilla Chips: Serve with crispy tortilla chips for dipping and crunch.
- Fresh Salad: A light salad with a citrusy dressing pairs well to contrast the richness of the chili.
- Margaritas or Mexican Beers: These drinks complement the Mexican flavors of the chili perfectly.
Nutritional Information
This Mexican Street Corn White Chicken Chili is not only delicious but also packed with nutrients. It’s a great source of protein from the chicken and fiber from the corn, making it a well-rounded meal.
Nutritional Information (per serving):
- Calories: 342
- Fat: 18g
- Carbohydrates: 20g
- Protein: 28g
- Sodium: 780mg
For those watching their calories, you can reduce the amount of cheese or substitute sour cream with Greek yogurt for a lighter version.
Storage and Leftovers
How to store: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors of the chili will continue to deepen as it sits, making the leftovers even tastier!
How to reheat: To reheat, simply place the chili in a pot over medium heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe dish, heating in intervals and stirring between to ensure even heating.
Can you freeze it? Yes, this chili freezes very well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over medium heat.
Frequently Asked Questions (FAQs) for Mexican Street Corn White Chicken Chili
1. Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, rotisserie chicken is a great time-saving option. Simply shred the cooked rotisserie chicken and add it to the chili after the broth has been seasoned.
2. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a lighter, tangier alternative. It still adds the creaminess but with fewer calories.
3. Can I make this chili in a slow cooker?
Absolutely! Simply add all the ingredients (except for the sour cream, cheese, cilantro, and lime) to the slow cooker. Cook on low for 6-8 hours, then stir in the sour cream, cheese, cilantro, and lime juice at the end.
4. How do I make the chili less spicy?
To reduce the spiciness, remove the seeds from the jalapeno or omit it altogether. You can also reduce the amount of chili powder used.
Related Recipes for Mexican Street Corn White Chicken Chili Lovers
Check out these other delicious recipes on OptimalRecipes:
- Ultimate Cowboy Casserole Cornbread: This hearty casserole pairs perfectly with a bowl of Mexican Street Corn White Chicken Chili for a cozy, comforting meal.
- Sausage Balls Recipe with Red Lobster Mix: These savory sausage balls make for a tasty appetizer or side dish to complement your chili.
Conclusion
There you have it – an easy and delicious Mexican Street Corn White Chicken Chili that will quickly become a staple in your household. Its blend of creamy, tangy, and slightly spicy flavors makes it a standout dish. Try it out for your next family dinner, and don’t forget to personalize it with your favorite toppings and sides. We would love to hear your thoughts, so leave a comment below and share how you made this recipe your own!
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Mexican Street Corn White Chicken Chili – Easy Recipe
Description
Mexican Street Corn White Chicken Chili is the ultimate comfort dish that blends the zesty flavors of Mexican street corn with the warmth of traditional chili. This recipe is not only easy to make but also perfect for family dinners or gatherings. The creamy texture combined with a slight heat from the jalapeno makes it a must-try for those who love Mexican-inspired dishes with a twist. Plus, it’s a delicious alternative to traditional beef chili, making it a hearty yet light meal.
Ingredients
- 4 boneless, skinless chicken breasts (or substitute with turkey or tofu for a different protein option)
- 1 yellow onion, chopped
- 1 jalapeno, diced (for a milder chili, remove the seeds)
- 4 cups chicken broth (you can substitute with vegetable broth for a vegetarian option)
- 1.5 cups sour cream (for a lighter version, use Greek yogurt)
- 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves garlic, minced
- 1/2 tablespoon oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn (fresh corn can also be used if in season)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice
- 3 tablespoons cornstarch (for thickening)
- 3 tablespoons water
Optional Toppings:
- Cotija cheese
- Bacon crumbles
- Tortilla strips
- Sliced avocado
Instructions
Step 1: Prepare the Chicken and Vegetables
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and diced jalapeno, sautéing until the onion softens, which should take around 5 minutes. Once softened, add the minced garlic, oregano, and chili powder, stirring to combine the spices thoroughly.
Step 2: Cook the Chicken
Next, add the chicken broth to the pot, followed by the chicken breasts. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 10-15 minutes or until the chicken is fully cooked through.
Step 3: Shred the Chicken
Once the chicken is cooked, transfer it to a plate and shred it using two forks. Shredding the chicken allows it to absorb the flavors better when added back into the chili.
Step 4: Thicken the Chili
While the chicken is being shredded, mix the cornstarch and water in a small bowl until smooth. This mixture will act as a thickener for the chili. Once the chicken is shredded, return it to the pot and add the sour cream, shredded cheese, cilantro, corn, and lime juice. Stir everything together until well combined.
Step 5: Final Touches
Stir in the cornstarch mixture, ensuring it is evenly distributed. Let the chili simmer uncovered for an additional 10 minutes, stirring occasionally, to allow the chili to thicken.
Step 6: Serve and Garnish
Once thickened to your liking, divide the chili between bowls and add your favorite toppings such as crumbled cotija cheese, bacon, tortilla strips, or sliced avocado.
Enjoy your flavorful, creamy Mexican Street Corn White Chicken Chili!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use fresh ingredients: Whenever possible, use fresh corn and freshly squeezed lime juice. These add a vibrant flavor that enhances the overall taste.
- Adjust the heat level: If you prefer a spicier chili, keep the seeds in the jalapeno or add more chili powder. For a milder version, remove the seeds and reduce the amount of spice.
- Make it vegetarian: Swap the chicken for a plant-based protein like tofu or add extra beans for a vegetarian version of this chili.
- Cornstarch substitution: If you don’t have cornstarch, you can use flour to thicken the chili. Just mix the flour with water before adding it to the chili.
