As I took a spoonful of this Mexican Street Corn White Chicken Chili, I was immediately transported to the lively streets of Mexico, where the aroma of grilled corn mingles with the vibrant spices of local vendors. This comforting dish beautifully marries the creamy goodness of chicken and cheese with sweet, tender corn and a touch of jalapeño heat. Best of all, it comes together in under 30 minutes, making it a lifesaver for those busy weeknights when you crave something satisfying but don’t have the time to spare. Whether you’re feeding a crowd or just indulging in a cozy night in, this chili not only warms the soul but also invites anyone to customize it with vegetarian substitutions. So, are you ready to dive into a bowl of pure comfort?
Why is this chili a must-try?
Satisfying Comfort: Nothing beats the feeling of warming up with a bowl of Mexican Street Corn White Chicken Chili after a long day.
Quick and Easy: This recipe comes together in under 30 minutes, making it a go-to for busy weeknights when time is tight.
Flavor Explosion: The rich combination of creamy cheese, sweet corn, smoky spices, and a hint of jalapeño is absolutely delightful.
Customizable: Want to keep it vegetarian? Simply swap chicken for beans or roasted veggies—a win for everyone around the table.
Shareable Goodness: Perfectly pairs with crispy tortilla chips or warm bread, ideal for gatherings or a cozy night in. Don’t forget to check out our delicious Buffalo Chicken Stuffed shells or Bbq Chicken Coleslaw wraps for more ideas!
Mexican Street Corn White Chicken Chili Ingredients
• Whether you’re whipping this up on a busy weeknight or feeding a crowd, you’ll love the simplicity and flavor in these Mexican Street Corn White Chicken Chili ingredients!
For the Chili Base
- Boneless, Skinless Chicken Breasts – Main protein, or use cannellini beans or sweet potatoes for a vegetarian twist.
- Yellow Onion – Adds depth and sweetness; shallots can be a milder substitute.
- Jalapeño – Provides heat; adjust the amount for your desired spice level.
- Chicken Broth – Base liquid for a savory depth; swap for vegetable broth for a vegetarian option.
- Garlic – Enhances flavor, with fresh garlic being the best choice.
- Dried Oregano – Adds warm herbal notes; Italian seasoning works as a substitute.
- Chili Powder – Brings warmth and character; adjust based on your spice preference.
For the Creamy Mixture
- Sour Cream – Adds creaminess to the chili; Greek yogurt or cream cheese are great alternatives.
- Monterey Jack Cheese – Provides a creamy texture and subtle tang; cheddar can easily replace it.
For the Sweet Elements
- Frozen Corn (or canned, drained) – Offers sweetness and texture; fire-roasted corn elevates the flavor.
- Fresh Cilantro – Brightens the dish, but feel free to omit if you’re not a fan.
- Lime Juice – Adds brightness and acidity; lemon juice can work in a pinch.
For Thickening
- Cornstarch & Water – Combine to thicken the chili; ensure it’s dissolved fully before adding it to the pot.
- Olive Oil – Used for sautéing; any cooking oil can be used here.
Step‑by‑Step Instructions for Mexican Street Corn White Chicken Chili
Step 1: Sauté the Vegetables
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped yellow onion and 1 diced jalapeño, cooking until they soften, about 4–5 minutes. Stir occasionally for even cooking, and let the delicious aromas fill your kitchen, setting a cozy tone for your Mexican Street Corn White Chicken Chili.
Step 2: Add Garlic and Spices
Once the onion and jalapeño are fragrant and soft, add 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 tablespoon of chili powder. Stir these in for about 1 minute, allowing the spices to bloom and develop their flavors. The mixture should be aromatic and inviting, perfectly preparing the base of your chili.
Step 3: Pour in the Broth
Carefully pour in 4 cups of chicken broth (or vegetable broth for a vegetarian option) into the pot. Add 2 cups of shredded boneless, skinless chicken breasts, and season with salt and pepper to taste. Bring the mixture to a simmer, allowing it to cook for about 10–15 minutes until the chicken is fully cooked and tender.
Step 4: Shred the Chicken
Once the chicken is cooked through, use two forks to shred it right in the pot. Stir well to incorporate the meat with the broth and vegetables. The enticing aroma of the Mexican Street Corn White Chicken Chili will intensify, signaling that you are getting closer to this comforting bowl of goodness.
Step 5: Incorporate Creaminess and Sweetness
To achieve a creamy texture, stir in 1 cup of sour cream, 1 cup of grated Monterey Jack cheese, and 1–2 cups of frozen corn (or canned, drained). Add ¼ cup of freshly chopped cilantro and the juice of 1 lime for brightness. Stir everything together until the cheese is melted and the mixture is well combined, making it rich and inviting.
Step 6: Thicken the Chili
In a separate bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of water until smooth. Slowly add this mixture to the pot, stirring constantly to avoid lumps. Allow the chili to simmer for a few more minutes until it reaches your desired thickness, which should be creamy and hearty.
Step 7: Serve and Garnish
Once thickened, ladle the Mexican Street Corn White Chicken Chili into bowls. Feel free to top your chili with optional garnishes like cotija cheese, slices of avocado, crispy bacon, or crunchy tortilla strips. Serve hot, and watch as everyone dives into this cozy, satisfying dish!
Expert Tips for Mexican Street Corn White Chicken Chili
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Smoky Flavor Boost: Add a few slices of smoky bacon to the chili for a deeper flavor that won’t disappoint family and friends.
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Cornstarch Success: Ensure the cornstarch is fully dissolved before adding to the chili. This avoids unsightly clumps, making your Mexican Street Corn White Chicken Chili perfectly smooth.
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Spice Adjustment: Taste as you go and adjust the jalapeño and chili powder to your preference. This way, you cater to all taste buds from mild to wild!
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Vegetarian Swap: For a vegetarian chili, swap chicken with cannellini beans or roasted sweet potatoes, while using vegetable broth for a satisfying alternative.
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Creaminess Trick: For an extra creamy texture, blend in more sour cream or Greek yogurt at the end, creating a luxurious finish to the chili.
How to Store and Freeze Mexican Street Corn White Chicken Chili
Fridge: Store your chili in an airtight container for up to 3 days, allowing the flavors to meld beautifully as it cools down.
Freezer: This chili freezes well! Portion it into freezer-safe containers, storing for up to 2–3 months. Defrost in the fridge overnight before reheating.
Reheating: To enjoy your Mexican Street Corn White Chicken Chili, reheat on the stove over medium heat until warmed through, stirring occasionally to maintain its creamy texture.
Make-Ahead: You can make the chili ahead of time and store it in the fridge, allowing for quick meals during your busy week.
Make Ahead Options
These Mexican Street Corn White Chicken Chili bowls are perfect for meal prep enthusiasts! You can chop your onions and jalapeños, and even shred the chicken, up to 24 hours in advance, refrigerating them in airtight containers to maintain freshness. Additionally, prepare your creamy mixture (sour cream, cheese, and corn) ahead of time, just ensure you keep the cornstarch separate until you’re ready to thicken the chili. When it’s time to serve, simply heat everything together, add the cornstarch mixture, and simmer until your chili is heated through and thickened beautifully. This method saves you time on busy weeknights while keeping your chili just as delicious and comforting!
What to Serve with Mexican Street Corn White Chicken Chili
Indulge in a fulfilling meal that transports your taste buds to vibrant street fairs filled with flavor and warmth.
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Crispy Tortilla Chips: Perfect for scooping up chili, the crunch pairs beautifully with its creamy texture and offers a delightful contrast.
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Warm Cornbread: Soft and slightly sweet, cornbread complements the chili’s zesty flavors while adding a comforting touch to every bite.
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Avocado Salad: Cool and refreshing, this salad brings a creamy element that balances the spiciness of the chili, making it a vibrant side.
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Mexican Rice: Fluffy and seasoned, this rice offers a satisfying base and absorbs the chili’s rich flavors, creating a complete meal experience.
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Pickled Red Onions: Their tangy crunch elevates the dish, adding a burst of flavor that cuts through the creaminess beautifully.
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Lime Wedges: A squeeze of lime provides a bright and zesty finish, enhancing the overall flavor profile of the chili in a refreshing way.
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Margaritas: Toast to the occasion with a chilled margarita—the sweetness and acidity perfectly complement the chili while setting a festive mood.
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Churros: End the meal on a high note with warm churros, offering a sweet contrast that rounds out the flavors of your Mexican-themed feast.
Mexican Street Corn White Chicken Chili Variations
Feel free to make this delicious chili your own by exploring these exciting variations!
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Vegetarian Swap: Replace chicken with cannellini beans or roasted sweet potatoes, using vegetable broth instead for a hearty vegetarian delight. The sweet potatoes lend a lovely creaminess that complements the flavors beautifully.
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Spice it Up: Increase the heat by adding more jalapeño or a pinch of cayenne pepper for a fiery twist. For those who love a kick, additional chili powder can elevate the flavor profile significantly.
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Cheesy Delight: Experiment with different cheeses like pepper jack for an extra spicy kick or cheddar for a more robust cheese flavor. You can never go wrong with more creaminess in your chili!
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Smoky Flavor: Incorporate fire-roasted corn and a sprinkle of smoked paprika to add a warm, smoky depth that enhances the chili’s essence. This will make every spoonful feel like a cozy evening by the fire.
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Herb Twist: Enhance the dish with fresh herbs like parsley or green onions instead of cilantro if you prefer a different taste. Adding herbs brightens up the chili, balancing its hearty flavors.
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Topping Adventures: Get creative with toppings! Consider garnishing with gourmet additions like pickled red onions or a drizzle of hot sauce for extra flair. They add texture and elevate each bite.
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Creamy Alternatives: Swap sour cream for Greek yogurt or even cream cheese for a richer, thicker texture. This will take the creaminess to a whole new level, making your chili irresistible.
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Tangy Influences: Use lime juice for brightness or substitute with lemon juice for a slightly different zing. Adjusting the acidity invites an engaging flavor that enhances the dish’s overall zestiness.
Want more ideas to spice up your mealtime? How about pairing this chili with warm bread to soak it up, or check out our Street Corn Pasta for a unique twist on flavors!
Mexican Street Corn White Chicken Chili Recipe FAQs
How do I select the right corn for this chili?
Absolutely! When selecting corn, look for kernels that are plump and vibrant in color. If using frozen corn, choose brands that have minimal added ingredients. Canned corn should be sweet and crisp; always drain it before adding to your chili for the best texture.
How should I store leftover chili?
Very! Store your Mexican Street Corn White Chicken Chili in an airtight container in the refrigerator for up to 3 days. Allow the chili to cool to room temperature before sealing to help retain its creamy goodness. When you’re ready to enjoy it again, just reheat it on the stovetop, stirring occasionally.
Can I freeze this chili?
Absolutely! This chili is perfect for freezing. Portion the cooled chili into freezer-safe containers, leaving some space for expansion, and it will keep well for up to 2–3 months. To enjoy, defrost in the refrigerator overnight and then reheat on the stove over medium heat, stirring as needed for a smooth texture.
What do I do if my chili turns out too thick?
Don’t worry, this can happen to the best of us! If you find your Mexican Street Corn White Chicken Chili is thicker than you’d like, simply add a little chicken or vegetable broth, stirring well until you reach your desired consistency. Let it simmer for a few minutes to meld the flavors back together.
Can I make this recipe gluten-free?
Absolutely! To ensure your Mexican Street Corn White Chicken Chili is gluten-free, double-check your chicken broth to select a certified gluten-free version, and avoid any toppings that contain gluten. Enjoy without worry while indulging in comfort food goodness!
Is this chili safe for my pets?
Not really! While the ingredients in this chili are delicious for us, spicy ingredients like jalapeños, garlic, and onion can be harmful to pets. It’s best to keep this comforting dish just for human consumption, making sure to offer your furry friends something safe and tasty if they’re looking for a snack!
Cozy Up with Mexican Street Corn White Chicken Chili Tonight
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped yellow onion and 1 diced jalapeño, cooking until they soften, about 4–5 minutes.
- Once the onion and jalapeño are fragrant and soft, add 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 tablespoon of chili powder. Stir these in for about 1 minute.
- Carefully pour in 4 cups of chicken broth into the pot. Add 2 cups of shredded boneless, skinless chicken breasts, and season with salt and pepper to taste. Bring the mixture to a simmer.
- Once the chicken is cooked through, use two forks to shred it right in the pot.
- To achieve a creamy texture, stir in 1 cup of sour cream, 1 cup of grated Monterey Jack cheese, and 1–2 cups of frozen corn. Add ¼ cup of freshly chopped cilantro and the juice of 1 lime.
- In a separate bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of water until smooth. Slowly add this mixture to the pot.
- Once thickened, ladle the chili into bowls and top with optional garnishes like cotija cheese or crunchy tortilla strips.
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