Mexican Street Corn White Chicken Chili Recipe

If you’re craving a warm, comforting meal that’s bursting with flavor, this Mexican Street Corn White Chicken Chili is the perfect dish for you. Combining the creamy, tangy notes of Mexican street corn with hearty chicken chili, this recipe offers a unique twist on a classic comfort food. With a blend of tender chicken, sweet white corn, zesty lime, and a touch of spice, this chili is sure to be a family favorite. Whether you’re hosting a game night, enjoying a cozy dinner at home, or simply looking for a delicious meal that comes together quickly, this recipe has you covered.

Why You’ll Love This Recipe

This recipe is ideal for anyone who loves bold, comforting flavors with a bit of a twist. The combination of the creamy base, juicy chicken, and the street corn adds a delightful sweetness and crunch. The addition of optional toppings like cotija cheese, bacon crumbles, and tortilla strips enhances the texture and brings out the flavors even more. Plus, it’s versatile and easy to make, making it perfect for busy weeknights or a casual weekend dinner.

Ingredients Breakdown

• 4 boneless, skinless chicken breasts: Adds a lean protein base that’s tender and juicy when shredded.
• 1 yellow onion, chopped: Provides a mild sweetness and depth of flavor to the base of the chili.
• 1 jalapeno, diced: Adds a mild heat. Adjust the quantity for more or less spiciness.
• 4 cups chicken bone broth: Creates a rich and flavorful base for the chili.
• 1.5 cups sour cream: Provides a creamy, tangy texture that balances the spices.
• 1/2 cup shredded Monterey Jack cheese: Melts smoothly into the chili, adding a mild, buttery flavor.
• 4 cloves of garlic, minced: Offers a fragrant, savory depth that enhances all the other ingredients.
• 1/2 tablespoon dried oregano: Contributes a slightly earthy, aromatic flavor.
• 1/2 teaspoon chili powder: Adds a hint of smoky spice.
• 2 cups frozen sweet white corn: Brings a sweet crunch that complements the creaminess of the chili.
• 1/2 cup fresh cilantro, chopped: Adds freshness and a slight citrusy note.
• 1 lime, juice: Provides acidity to brighten the overall flavor.
• 3 tablespoons cornstarch: Used as a thickening agent to achieve the perfect chili consistency.
• 3 tablespoons water: Combined with cornstarch to create a slurry for thickening.
• Olive oil: Used for sautéing the vegetables.
• Optional Toppings: Cotija cheese, bacon crumbles, tortilla strips, and sliced avocado for added flavor and texture.

this RECIPE

Step-by-Step Preparation Guide

1. Sauté the Aromatics: Start by heating a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, add the chopped onion and diced jalapeno. Sauté for 3-4 minutes, or until the onion starts to soften and become translucent. Add the minced garlic, dried oregano, and chili powder. Stir well to combine, allowing the spices to bloom and the garlic to become fragrant for about 1 minute.
2. Cook the Chicken: Pour in the chicken bone broth, then add the chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is fully cooked and tender.
3. Shred the Chicken: While the chicken is cooking, combine the cornstarch and water in a small bowl to create a slurry. Once the chicken is cooked, remove it from the pot and place it on a plate. Use two forks to shred the chicken into bite-sized pieces.
4. Combine Ingredients: Return the shredded chicken to the pot and add the sour cream, shredded Monterey Jack cheese, cilantro, corn, and lime juice. Stir well to combine all the ingredients. Make sure the cheese melts fully and the ingredients are evenly distributed.
5. Thicken the Chili: Stir the cornstarch slurry well to ensure it’s mixed, then add it to the pot. Stir continuously until the mixture begins to thicken, simmering for about 10 minutes. Continue stirring occasionally to prevent sticking and ensure an even texture.
6. Serve and Garnish: Divide the chili among bowls. Top with your favorite garnishes such as cotija cheese, bacon crumbles, tortilla strips, and sliced avocado. Serve immediately and enjoy!

Tips for Perfect Mexican Street Corn White Chicken Chili

• Use Fresh Ingredients: Whenever possible, use fresh lime juice and cilantro for the best flavor.
• Adjust the Spice Level: If you prefer a milder chili, reduce or omit the jalapeno. For more heat, add extra jalapeno or a dash of hot sauce.
• Proper Shredding: Make sure the chicken is fully cooked but not overdone, as this can make it tough. Shred while it’s still warm for easier handling.
• Thickening the Chili: Ensure the cornstarch mixture is well-stirred before adding it to the chili. This prevents clumping and creates a smooth consistency.

Common Mistakes to Avoid When Making This Chili

1. Overcooking the Chicken: Overcooked chicken can become dry and tough. Monitor the cooking time closely and shred the chicken as soon as it is cooked through.
2. Under-Seasoning: Be generous with the seasoning at each stage of cooking. Taste the chili before serving to ensure the flavors are balanced.
3. Not Thickening Properly: Adding the cornstarch slurry without stirring can cause clumps. Always stir well and add it slowly while mixing continuously.

Toppings and Garnishes to Elevate Your Chili

Adding garnishes can transform this chili into a gourmet experience:

• Cotija Cheese: A crumbly, salty cheese that adds richness.
• Bacon Crumbles: Provides a smoky crunch.
• Tortilla Strips: Adds a crunchy texture that contrasts with the creaminess.
• Sliced Avocado: Offers a buttery, smooth texture and healthy fats.

Serving Suggestions and Presentation Ideas

Serve the chili in rustic bowls for a cozy, comforting feel. Garnish generously with fresh cilantro, crumbled cotija cheese, and a lime wedge on the side. Pair it with a simple side salad, cornbread, or warm tortillas for a complete meal.

Variations and Substitutions

• Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken. Shred it and add it in place of cooked chicken breasts.
• Add Beans: Mix in a can of black beans or pinto beans for added protein and fiber.
• Make it Dairy-Free: Substitute sour cream and cheese with dairy-free alternatives to make the dish lactose-free.

Kitchen Equipment Needed

• Large heavy-bottomed pot
• Tongs for handling chicken
• Stirring spoon
• Cheese grater
• Small bowl for cornstarch slurry
• Cutting board and knife

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat, stirring occasionally until warmed through. If the chili is too thick, add a splash of chicken broth or water to reach the desired consistency.

Frequently Asked Questions (FAQ)

Can I make this chili in advance?
Yes, you can prepare it up to two days in advance. Store it in the refrigerator and reheat it before serving.

How do I adjust the spiciness?
To make it spicier, add more jalapeno or a pinch of cayenne pepper. To reduce the heat, omit the jalapeno or use less.

Can I freeze this chili?
Yes, this chili freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before reheating.

Conclusion

This Mexican Street Corn White Chicken Chili is a delicious and satisfying meal that’s perfect for any occasion. Easy to make and full of flavor, it’s sure to become a new favorite in your household. Try this recipe, share it with friends, and don’t forget to subscribe to our blog for more delicious recipes like this!

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