Mexican Street Corn White Chicken Chili: The Ultimate Chili Recipe
Introduction to Mexican Street Corn White Chicken Chili
This Mexican Street Corn White Chicken Chili is a delightful twist on traditional chili, marrying the creamy texture of sour cream with the sweet crunch of corn. Perfect for chilly evenings or family gatherings, this dish is not only hearty and satisfying but also incredibly easy to make. With tender pieces of chicken and a blend of spices, this chili is sure to warm your heart and home.
A Personal Story Behind My Mexican Street Corn White Chicken Chili Journey
Growing up, I spent many summers visiting my grandmother in Mexico. She had a knack for turning simple ingredients into extraordinary dishes. One of my fondest memories is enjoying street corn at local festivals, which inspired this chili recipe. It brings back warm memories of family gatherings and the vibrant flavors of Mexican cuisine.
What Makes This Mexican Street Corn White Chicken Chili Recipe Special?
This recipe stands out because it combines the creamy richness of sour cream and cheese with the sweetness of corn, creating a unique flavor profile. The addition of jalapeños adds just the right amount of heat, and the fresh cilantro and lime juice brighten the dish. It’s comfort food at its finest, and it’s incredibly easy to prepare, making it perfect for busy weeknights.
The Full Mexican Street Corn White Chicken Chili Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves of garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
- Optional Toppings: cotija cheese, bacon crumbles, tortilla strips, sliced avocado
Instructions
- In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon of olive oil. Sauté the chopped onion and diced jalapeño until the onion softens, about 3-4 minutes. This step builds the flavor base for your chili.
- Add minced garlic, dried oregano, and chili powder. Stir well to combine and allow the spices to bloom for about 1 minute. Pour in the chicken bone broth, then add the chicken breasts, salt, and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 10-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- While the chicken cooks, in a small bowl, mix the cornstarch and water to create a slurry. This will help thicken your chili later.
- Once the chicken is cooked, transfer it to a plate and shred it using two forks. This step is easy and allows the chicken to absorb more flavors when returned to the pot.
- Return the shredded chicken to the pot. Add the sour cream, shredded cheese, chopped cilantro, sweet corn, and lime juice. Mix thoroughly, ensuring everything is well combined.
- Pour in the cornstarch mixture, stirring well to incorporate. Simmer uncovered for an additional 10 minutes, stirring occasionally to prevent sticking. This will allow the chili to thicken nicely.
- Serve the creamy chicken and corn soup in bowls. Top with optional bacon crumbles, cotija cheese, tortilla strips, and sliced avocado for added texture and flavor.
Serving Suggestions and Variations for Mexican Street Corn White Chicken Chili
This chili is delicious on its own, but you can elevate it with various toppings like crispy tortilla strips for crunch, creamy avocado for smoothness, or cotija cheese for a salty kick. You can also tweak the heat by adding more jalapeños or even a dash of hot sauce. For a heartier meal, serve it alongside warm cornbread or over a bed of rice.
Frequently Asked Questions About Mexican Street Corn White Chicken Chili
Can I make this chili ahead of time?
Yes! This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits.
Can I freeze this chili?
Absolutely! Portion the chili into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of chicken?
If you prefer a vegetarian option, you can substitute the chicken with white beans or corn for protein. Just adjust the cooking time accordingly.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 350
- Servings: 6
Mexican Street Corn White Chicken Chili
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup yellow onion, chopped
- 1 pieces jalapeno, diced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 0.5 cups shredded Monterey Jack cheese
- 4 cloves garlic, minced
- 0.5 tablespoon dried oregano
- 0.5 teaspoon chili powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 cups frozen sweet white corn
- 0.5 cups fresh cilantro, chopped
- 1 pieces lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
- pieces Optional Toppings: cotija cheese, bacon crumbles, tortilla strips, sliced avocado
Instructions
- In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon of olive oil. Sauté the chopped onion and diced jalapeño until the onion softens, about 3-4 minutes.
- Add minced garlic, dried oregano, and chili powder. Stir well to combine and allow the spices to bloom for about 1 minute. Pour in the chicken bone broth, then add the chicken breasts, salt, and pepper.
- Bring to a boil, then reduce heat to simmer. Cover and cook for 10-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- In a small bowl, mix the cornstarch and water to create a slurry for thickening the chili.
- Once the chicken is cooked, transfer it to a plate and shred it using two forks. This allows the chicken to absorb more flavors when returned to the pot.
- Return the shredded chicken to the pot. Add the sour cream, shredded cheese, chopped cilantro, sweet corn, and lime juice. Mix thoroughly, ensuring everything is well combined.
- Pour in the cornstarch mixture, stirring well to incorporate. Simmer uncovered for an additional 10 minutes, stirring occasionally to prevent sticking.
- Serve the creamy chicken and corn soup in bowls. Top with optional bacon crumbles, cotija cheese, tortilla strips, and sliced avocado for added texture and flavor.