As the chilly air nips at your cheeks, nothing warms the soul quite like a bowl of Comforting Creamy Mexican Street Corn White Chicken Chili. This dish is my secret weapon for busy weeknights—whipping it up takes mere minutes, and the creamy, zesty flavors will have everyone at the table clamoring for more! The beauty of this recipe lies in its simplicity; with no beans required, it transforms traditional chili into a delightful twist that’s creamy and satisfying. Perfect for lunch or dinner, this dish brings the festive essence of a Mexican street corn stand right into your home kitchen. Are you ready to dive into this comforting culinary adventure?
Why is this chili a must-try?
Creamy Comfort: This Mexican Street Corn White Chicken Chili envelops you in its rich, velvety texture that warms from the inside out. Quick Prep: You’re just minutes away from a delicious meal, perfect for hectic weeknights. Unforgettable Flavor: The combination of zesty corn and chicken bursts with flavors reminiscent of street food delights. Elevate your dining experience by pairing it with a fresh Broccoli Salad or indulge in the warmth of a light Avocado Salad. Crowd-Pleaser: This dish is sure to please family and friends, making it an excellent choice for gatherings. You’ll find yourself craving this uniquely comforting twist on chili again and again!
Mexican Street Corn White Chicken Chili Ingredients
For the Chicken
• Boneless, Skinless Chicken Breasts – The star protein packed with flavor; for easier prep, swap with cooked shredded chicken or rotisserie chicken.
For the Aromatics
• Yellow Onion – Adds a sweet depth; feel free to substitute with white or red onions if that’s what you have.
• Jalapeño – Provides a mild spicy kick; adjust according to your heat preferences or use poblano for less heat.
• Garlic – Enhances the overall flavor; in a pinch, use garlic powder (1/4 tsp per clove).
For the Broth
• Chicken Bone Broth – Provides a rich base for this Mexican Street Corn White Chicken Chili; vegetable broth works for a lighter option.
For Creaminess
• Sour Cream – Gives the chili its creamy texture; Greek yogurt is a splendid, healthier substitute.
• Shredded Monterey Jack Cheese – Melts beautifully; feel free to use cheddar or a cheese blend if you prefer.
For Seasoning
• Dried Oregano – Adds earthy notes that balance the dish; Italian seasoning can be used instead if needed.
• Chili Powder – Brings warmth and richness; adjust to your taste or switch to smoked paprika for a deeper flavor.
For Sweetness
• Frozen Sweet White Corn – Delivers sweetness and texture; if unavailable, canned corn can step in as an alternative.
For Freshness
• Fresh Cilantro – Adds a burst of freshness; simply omit if you’re not a fan of cilantro.
• Lime Juice – Brightens every bite; lemon juice can work if you want a different citrus note.
For Thickening
• Cornstarch – Thickening agent for the chili; arrowroot powder is a suitable alternative.
For Cooking
• Olive Oil – Perfect for sautéing the veggies; any neutral oil can do the job if you don’t have olive oil on hand.
• Water – Used to create the cornstarch slurry.
With these ingredients on hand, you’ll create a delightful bowl of Mexican Street Corn White Chicken Chili that warms hearts and bellies alike!
Step‑by‑Step Instructions for Mexican Street Corn White Chicken Chili
Step 1: Sauté Aromatics
Begin by heating 2 tablespoons of olive oil in a large heavy pot over medium heat. Once shimmering, add 1 chopped yellow onion and 1 diced jalapeño; sauté for about 5 minutes until softened and fragrant. Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, and 1 tablespoon chili powder, cooking for an additional minute until the spices bloom and the mixture is aromatic.
Step 2: Cook Chicken
Next, add 1 pound of boneless, skinless chicken breasts to the pot, pouring in 4 cups of chicken bone broth. Season with salt and pepper to taste. Increase the heat to bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, appearing opaque throughout.
Step 3: Prepare Thickening Slurry
While the chicken simmers, prepare the thickening slurry. In a small bowl, combine 2 tablespoons of cornstarch with 3 tablespoons of cold water, whisking until smooth. This mixture will help achieve the coveted creamy texture of your Mexican Street Corn White Chicken Chili, adding richness without the use of beans.
Step 4: Shred and Combine
Once the chicken is cooked, carefully remove it from the pot and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, then stir in 1 cup of sour cream, 1 cup of shredded Monterey Jack cheese, 2 cups of frozen sweet white corn, and the freshly squeezed juice of 1 lime, mixing thoroughly.
Step 5: Thicken and Simmer
Add the prepared cornstarch slurry to the pot, stirring constantly as you do to prevent clumping. Increase the heat to medium and let the chili cook uncovered for about 10 minutes, or until it thickens to your desired consistency and bubbles gently. Stir occasionally to ensure even cooking and prevent sticking.
Step 6: Serve and Top
Once thickened, ladle the creamy Mexican Street Corn White Chicken Chili into bowls. For an added touch of flavor and texture, top generously with crumbled cotija cheese, crispy bacon bits, crunchy tortilla strips, and sliced avocado. Enjoy this hearty and comforting dish while it’s hot!
Mexican Street Corn White Chicken Chili Variations
Feel free to customize this comforting chili to fit your taste—let your creativity shine as you explore these delightful twists!
- Dairy-Free: Use coconut milk and nutritional yeast in place of sour cream and cheese for a creamy, dairy-free version.
- Spicy Kick: Add extra diced jalapeños or a dash of cayenne pepper for an exciting heat level that will warm you up!
Incorporating heat can turn your chili into a fiery delight without overwhelming the original flavors. Adjust the spice to your liking for a dish that truly speaks to your palate!
- Bean Boost: Include cannellini beans for added protein and creaminess. Mash some into a paste to blend them into the broth.
Mashing beans can bring a smoothness to your chili while keeping it hearty. You’re bound to love this nutritious twist!
- Flavorful Cheeses: Try using smoked Gouda or pepper jack cheese instead of Monterey Jack for a unique flavor profile.
Experimenting with different cheeses can transform your chili into a gourmet experience. Each variation brings its own touch of magic!
- Grain Add-In: Stir in quinoa or cooked rice for a more filling dish that also adds an appealing texture.
Quinoa provides a delightful nutty flavor and boosts the protein content, making every bite satisfying.
- Vegetarian/Vegan: Swap chicken for roasted butternut squash or chickpeas, and use vegetable broth for a hearty vegetarian take.
Creating a vegetarian version opens up new avenues for flavor and nutrition, making it a crowd-pleaser for all diets!
- Topping Tweak: Replace traditional tortilla strips with crushed spicy corn chips for a satisfying crunch and extra flavor.
This simple change in toppings can take your chili experience to the next level!
Once you’ve tried your unique version of this Mexican Street Corn White Chicken Chili, you’ll want to send those flavors a little further with some delicious side dishes. Consider pairing it with a tangy Avocado Salad or crisp Broccoli Salad for an amazing meal!
Expert Tips for Mexican Street Corn White Chicken Chili
Char the Jalapeños: For added depth, char the jalapeños before dicing them to intensify their flavor in your Mexican Street Corn White Chicken Chili.
Use Fresh Ingredients: Use fresh corn when possible; it enhances the sweetness and texture of the chili compared to frozen or canned alternatives.
Control the Creaminess: Adjust the creaminess by using less sour cream or cheese if you prefer a lighter dish without sacrificing the rich flavor.
Watch the Thickness: Stir the chili regularly while it thickens to prevent burning or sticking at the bottom of the pot.
Taste as You Go: Always taste as you cook! Adjust seasoning and spice levels to match your family’s preference for a personalized touch.
Leftover Love: This chili tastes even better the next day! Store leftovers in an airtight container for a quick meal later in the week.
Make Ahead Options
These Creamy Mexican Street Corn White Chicken Chili preparations are perfect for busy home cooks looking to save time! You can prep the aromatics, such as chopping the onions and jalapeños, up to 24 hours in advance. Store them in an airtight container in the refrigerator to keep them fresh. Additionally, you can cook the chicken, shred it, and store it in a separate container for up to 3 days. When you’re ready to serve, simply combine the prepped ingredients with the broth, sour cream, cheese, and corn, and let it simmer to bring all those vibrant flavors back together. This way, you’ll have a delicious, restaurant-quality meal with minimal effort!
Storage Tips for Mexican Street Corn White Chicken Chili
Fridge: Store leftover Mexican Street Corn White Chicken Chili in an airtight container for up to 4 days to maintain freshness and flavor.
Freezer: Freeze the chili in individual portions in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in a saucepan over medium heat until heated through, adding a splash of broth or water if it thickens too much. Microwave in a covered bowl, stirring halfway for even heating.
What to Serve with Creamy Mexican Street Corn White Chicken Chili
Warm up your dinner table with delightful sides that amplify the cozy essence of this creamy chili.
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Crispy Tortilla Chips: Perfect for dipping, these chips introduce a satisfying crunch that contrasts beautifully with the creamy chili.
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Fresh Broccoli Salad: This crunchy, tangy salad brightens the meal, providing a refreshing balance to the richness of the chili.
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Avocado Salad: Creamy and buttery, this light salad echoes the flavors of the chili while also delivering a burst of freshness.
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Mexican Street Corn Salad: Reinforce the dish’s theme by including a corn salad with lime, cilantro, and cotija for that authentic street food flair.
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Creamy Mashed Potatoes: A comforting pairing, these buttery potatoes soak up the chili’s flavors, making each bite soulful and satisfying.
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Margaritas or Limeade: Enhance your meal with a zesty drink; the citrusy note will complement the spices in the chili perfectly.
Each suggestion offers textures and tastes that elevate the experience of enjoying your Mexican Street Corn White Chicken Chili, making dinner memorable!
Mexican Street Corn White Chicken Chili Recipe FAQs
What is the best way to choose ripe ingredients for this recipe?
Absolutely! For the best flavor, choose fresh, vibrant ingredients. Look for chicken that is free of dark spots and has a fresh smell; the onions should feel firm, and for the jalapeños, pick ones that are bright green and firm. If you opt for fresh corn, select ears with tightly packed kernels and bright green husks.
How long can I store the leftover chili in the fridge?
Very! You can keep your leftover Mexican Street Corn White Chicken Chili in an airtight container in the refrigerator for up to 4 days. Just be sure to let it cool to room temperature before sealing it up to maintain its creamy goodness!
Can I freeze Mexican Street Corn White Chicken Chili? If so, how?
Yes, of course! To freeze this chili, allow it to cool completely, then portion it into airtight containers or freezer bags. Make sure to leave some space for expansion as it freezes. It can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
What should I do if my chili is too thick?
No worries! If your chili turns out too thick, simply stir in a splash of chicken broth or water over medium heat until you reach your preferred consistency. This way, you’ll retain that delicious, creamy texture while adjusting the volume to satisfy your hunger!
Is there a dairy-free alternative for this recipe?
Absolutely! For a dairy-free option, you can use coconut cream or cashew cream in place of sour cream and leave out the cheese or substitute with a dairy-free cheese alternative. This way, everyone can enjoy the comforting flavors of Mexican Street Corn White Chicken Chili!
What if someone at the table is allergic to certain ingredients?
Great question! Make it adaptable! If allergies are a concern, always check labels for any hidden allergens. You can substitute any of the ingredients as needed. For instance, if someone is allergic to chicken, turkey or even chickpeas (for a vegetarian version) could be excellent alternatives, keeping the delightful essence of the chili intact!
Creamy Mexican Street Corn White Chicken Chili Bliss
Ingredients
Equipment
Method
- Heat olive oil in a large heavy pot over medium heat. Sauté chopped onion and diced jalapeño for 5 minutes. Stir in minced garlic, oregano, and chili powder for 1 minute.
- Add chicken breasts and chicken broth. Season with salt and pepper. Bring to a boil, cover, and simmer for 10-15 minutes until chicken is cooked.
- Prepare thickening slurry by whisking cornstarch with water until smooth.
- Shred cooked chicken and return to pot. Stir in sour cream, shredded cheese, sweet corn, and lime juice.
- Add cornstarch slurry and cook uncovered for 10 minutes until thickened. Stir occasionally.
- Ladle chili into bowls and top with cotija cheese, bacon bits, tortilla strips, and avocado slices.
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