why make this recipe
Mexican Street Corn White Chicken Chili is a delightful twist on a classic comfort dish. It’s creamy, hearty, and packed with flavors that will remind you of enjoying elote at a street cart. This recipe is not only easy to follow but also comforting, perfect for chilly nights or when you crave something warm and delicious. Plus, it combines the richness of white chicken chili with the bright, fresh tastes of Mexican street corn, making it a crowd-pleaser.
how to make Mexican Street Corn White Chicken Chili
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
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons cornstarch
- 3 tablespoons water
- Olive oil
Directions:
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Heat a tablespoon of olive oil in your pot over medium-high heat. Add the chopped onion and diced jalapeño, cooking for about 5 minutes until the onion softens and becomes translucent. This creates the base of your flavor!
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Add minced garlic, chili powder, and oregano. Stir for another minute, allowing the spices to bloom in the hot oil—be careful not to burn the garlic!
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Pour in the chicken broth and add the chicken breasts. Season with salt and pepper, then bring everything to a boil. Once it starts bubbling, reduce the heat, cover, and let it simmer for about 10-15 minutes, or until the chicken is cooked through.
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Transfer cooked chicken breasts to a plate and shred them with two forks. If you’re in a hurry, a stand mixer can help speed this up. Add the shredded chicken back into the pot.
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Stir in sour cream, shredded cheese, cilantro, corn, and lime juice. As the cheese melts, everything will blend into a rich, creamy chili. Taste and adjust seasoning if needed.
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Mix cornstarch and water together, then slowly pour it into the pot. Stir well and let the chili simmer, uncovered, for another 10 minutes. This will thicken it up nicely.
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Ladle the chili into bowls and top with your favorites—crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices are great options. Get creative with your toppings!
how to serve Mexican Street Corn White Chicken Chili
Serve the chili hot in bowls and offer a variety of toppings on the side so everyone can customize their serving. You can also pair it with warm corn tortillas or crusty bread for a complete meal.
how to store Mexican Street Corn White Chicken Chili
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring it to freezer-safe containers.
tips to make Mexican Street Corn White Chicken Chili
- To make this chili even more flavorful, consider marinating the chicken in lime juice and spices beforehand.
- For a spicier kick, keep the seeds from the jalapeño or add more chili powder.
- If you’re short on time, rotisserie chicken can be a great shortcut—just shred it and add it to the pot!
variation
You can substitute the chicken with shredded turkey for a Thanksgiving twist, or use white beans and vegetables for a vegetarian option. Adding diced tomatoes or other vegetables can also enhance the chili’s flavor and nutrition.
FAQs
1. Can I use fresh corn instead of frozen?
Yes, fresh corn can be used! Just make sure to cook it properly to ensure it’s tender.
2. What can I use if I don’t have chicken broth?
You can use vegetable broth or water, but chicken broth adds richer flavor to the chili.
3. How long does it take to cook the chicken in the chili?
It usually takes around 10-15 minutes for the chicken to cook through in the broth, depending on the thickness of the breasts. Always check to ensure it’s fully cooked.
