Mexican Street Corn White Chicken Chili is a delightful twist on traditional chili that brings together the creamy richness of white chicken chili with the vibrant flavors of Mexican street corn. Perfect for cozy dinners or casual gatherings, this dish is sure to impress your family and friends. With its zesty taste and comforting texture, it quickly becomes a favorite in any household.
Why You’ll Love This Recipe
- Creamy Comfort: The blend of sour cream and cheese creates a rich, creamy base that is both satisfying and delicious.
- Quick to Prepare: With just 25 minutes required from prep to finish, you can whip up this dish even on busy weeknights.
- Versatile Meal: Serve it as a hearty lunch or dinner, or even as a warm appetizer at parties.
- Flavor Explosion: Packed with spices, jalapenos, and fresh cilantro, every spoonful bursts with flavor.
- Customizable Toppings: Top your chili with bacon crumbles, cotija cheese, avocado, and tortilla strips for added texture and taste.
Tools and Preparation
To make Mexican Street Corn White Chicken Chili effectively, you’ll need some essential kitchen tools. Having the right equipment will streamline your cooking process and enhance your overall experience.
Essential Tools and Equipment
- Large heavy-bottomed pot
- Wooden spoon or spatula
- Small bowl
- Measuring cups and spoons
- Cutting board and knife
Importance of Each Tool
- Large heavy-bottomed pot: This pot ensures even cooking and prevents ingredients from sticking or burning.
- Wooden spoon or spatula: Ideal for stirring without scratching your pot’s surface while mixing ingredients thoroughly.
- Measuring cups and spoons: Accurate measurements are crucial for balancing flavors in this recipe.
Ingredients
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, (I used 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, (juice)
– 3 tablespoons cornstarch
– 3 tablespoons water
– olive oil
– cotija cheese
– bacon crumbles
– tortilla strips
– sliced avocado
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté the Vegetables
Heat a large, heavy-bottomed pot on medium-high heat with 1 tablespoon of olive oil.
Sauté the chopped onion and diced jalapeno until the onion starts to soften.
Add minced garlic, dried oregano, and chili powder. Stir until well combined.
Step 2: Cook the Chicken
- Pour in the chicken bone broth along with the boneless chicken breasts.
- Season with kosher salt and black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to simmer.
- Cover the pot and let it cook for about 10–15 minutes or until the chicken is fully cooked.
Step 3: Shred Chicken & Combine Ingredients
While the chicken cooks, combine cornstarch and water in a small bowl.
Once cooked, transfer the chicken to a plate. Shred using two forks.
Return the shredded chicken back into the pot along with sour cream, shredded cheese, corn, chopped cilantro, and lime juice. Mix everything until fully combined.
Stir in the cornstarch mixture after giving it a good stir first. Simmer uncovered for an additional 10 minutes to thicken.
Step 4: Serve Your Chili
Divide your Mexican Street Corn White Chicken Chili into bowls.
Top each serving with bacon crumbles, cotija cheese crumbles, tortilla strips, and sliced avocado for added flavor and texture. Enjoy!
How to Serve Mexican Street Corn White Chicken Chili
Serving Mexican Street Corn White Chicken Chili can be as fun as making it! This hearty dish pairs wonderfully with various toppings and sides, enhancing its delicious flavors. Here are some creative serving suggestions.
Top it Off
- Bacon Crumbles: Add crispy bacon for a smoky crunch that complements the chili’s creaminess.
- Cotija Cheese: Sprinkle this crumbly cheese on top for a tangy flavor boost.
- Tortilla Strips: Use these for added texture; they provide a delightful crunch.
- Sliced Avocado: Fresh avocado adds creaminess and balances the zesty flavors of the chili.
Pairing Ideas
- Fresh Cilantro: A sprinkle of chopped cilantro enhances freshness and brightness.
- Lime Wedges: Serve lime wedges on the side for an extra zesty kick when squeezed over the chili.
- Hot Sauce: For those who enjoy heat, a dash of your favorite hot sauce can elevate the dish.
How to Perfect Mexican Street Corn White Chicken Chili
To achieve the perfect bowl of Mexican Street Corn White Chicken Chili, consider these helpful tips.
- Use Quality Chicken: Start with fresh, high-quality chicken breasts for better flavor and texture.
- Adjust Spiciness: Control the heat by adjusting the amount of jalapeno or using milder peppers if needed.
- Thicken to Preference: If you prefer a thicker chili, let it simmer longer or add more cornstarch mixed with water.
- Experiment with Toppings: Don’t hesitate to try different toppings like diced red onion or squeeze of lime for variety.
Best Side Dishes for Mexican Street Corn White Chicken Chili
Pairing side dishes with your Mexican Street Corn White Chicken Chili can enhance your meal experience. Here are some delightful options to consider.
- Cornbread: A sweet cornbread complements the spicy chili perfectly; serve warm with butter.
- Guacamole: Creamy guacamole adds richness and pairs well with the zesty flavors in the chili.
- Mexican Rice: Flavored rice provides a nice base and absorbs the chili’s delicious broth.
- Salad Verde: A fresh green salad with a light vinaigrette balances out the richness of the chili.
- Chips and Salsa: Crunchy tortilla chips paired with fresh salsa make an excellent appetizer.
- Grilled Vegetables: Seasoned grilled vegetables offer a healthy side that pairs well with any chili dish.
Common Mistakes to Avoid
Making Mexican Street Corn White Chicken Chili can be a breeze, but it’s easy to make some common mistakes. Here are a few to watch out for:
- Not shredding the chicken properly: Ensure you shred the chicken into small, bite-sized pieces for even distribution throughout the chili.
- Skipping the simmer time: Allowing the chili to simmer helps meld the flavors together. Don’t rush this step!
- Neglecting seasoning adjustments: Taste your chili before serving and adjust seasonings as needed. Each ingredient can vary in strength.
- Using low-quality broth: A good quality chicken bone broth enhances flavor significantly. Always opt for homemade or high-quality store-bought options.
- Ignoring freshness of ingredients: Fresh cilantro and lime juice elevate the dish’s taste. Avoid using dried herbs or stale ingredients.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in airtight containers in the refrigerator.
- Consume within 3-4 days for optimal freshness.
Freezing Mexican Street Corn White Chicken Chili
- Allow the chili to cool completely before freezing.
- Use freezer-safe containers or bags; it can last up to 3 months in the freezer.
Reheating Mexican Street Corn White Chicken Chili
- Oven: Preheat your oven to 350°F (175°C). Place chili in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Microwave: Transfer a portion to a microwave-safe bowl, cover loosely, and heat for 2-3 minutes, stirring halfway through.
- Stovetop: Heat on medium-low while stirring occasionally until warmed through, approximately 5-10 minutes.
Frequently Asked Questions
Here are some common questions about making Mexican Street Corn White Chicken Chili.
How can I customize Mexican Street Corn White Chicken Chili?
You can customize this dish by adding different beans, peppers, or spices according to your taste preferences.
Can I make Mexican Street Corn White Chicken Chili spicy?
Absolutely! Add more jalapeño or include additional spices like cayenne pepper to increase heat levels.
What can I serve with Mexican Street Corn White Chicken Chili?
This chili is delicious on its own but pairs well with crusty bread, tortilla chips, or a fresh salad for added texture.
How do I store leftovers of Mexican Street Corn White Chicken Chili?
Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze them for later use.
Is Mexican Street Corn White Chicken Chili healthy?
Yes! With plenty of protein from chicken and nourishing ingredients like corn and cilantro, this chili is both satisfying and nutritious.
Final Thoughts
Mexican Street Corn White Chicken Chili is a delightful blend of creaminess and zesty flavors that makes it perfect for any meal. It’s versatile too; feel free to add your favorite toppings or swap ingredients based on what you have. Give this recipe a try – you won’t be disappointed!
Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a delightful fusion of creamy white chicken chili and the vibrant flavors of Mexican street corn. This hearty dish is perfect for cozy dinners or casual gatherings, appealing to everyone with its rich texture and zesty taste. In just 25 minutes, you can create a comforting meal that will impress family and friends alike. Enhanced with spices, jalapeños, and fresh cilantro, each spoonful delivers an explosion of flavor. Customize your chili with delicious toppings such as crispy bacon, cotija cheese, and creamy avocado for an unforgettable dining experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion (chopped)
- 1 jalapeño (diced)
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 2 cups frozen sweet white corn
- Fresh cilantro (chopped)
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and diced jalapeño until soft. Add minced garlic, oregano, and chili powder.
- Pour in chicken broth and add chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat to simmer for 10–15 minutes until chicken is cooked.
- Shred the chicken using two forks and return it to the pot. Stir in sour cream, cheese, corn, cilantro, and lime juice. Mix well.
- Combine cornstarch and water in a bowl; stir into chili. Simmer uncovered for another 10 minutes to thicken.
- Serve hot, topped with bacon crumbles, cotija cheese, tortilla strips, and sliced avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
