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If you’re craving something cozy, vibrant, and packed with layers of flavor, this Mexican Street Corn White Chicken Chili Recipe is about to become your new favorite comfort food. It beautifully blends tender shredded chicken with sweet white corn, creamy sour cream, and a hit of zesty lime, all wrapped in a rich, warming broth that feels like a big, delicious hug. Whether you want a hearty weeknight meal or a show-stopping dish to impress friends, this chili delivers on all fronts with its irresistible combination of textures and fresh, bold flavors.
Ingredients You’ll Need
The magic of this Mexican Street Corn White Chicken Chili Recipe comes alive with just a handful of simple ingredients, each one playing a crucial role in crafting that signature taste and creamy texture. From aromatic spices to fresh vegetables, these essentials come together to create a comforting yet exciting bowl of chili.
- 4 boneless, skinless chicken breasts: The hearty protein base that becomes tender and easy to shred.
- 1 yellow onion, chopped: Adds sweet depth and a subtle savory undertone.
- 1 jalapeño, diced: Brings just the right touch of heat without overwhelming the dish.
- 4 cloves garlic, minced: Essential for that warm, aromatic background flavor.
- 4 cups chicken bone broth: Creates a rich, flavorful base that soaks into every bite.
- 1.5 cups sour cream: Adds creamy tang and smooths out the spices for a luscious finish.
- 1/2 cup shredded Monterey Jack cheese: Melts beautifully for a subtle cheesy richness.
- 1/2 tbsp dried oregano: Offers an earthy, herbaceous note.
- 1/2 tsp chili powder: Enhances the warm, spicy profile without overpowering.
- 2 cups frozen sweet white corn: The star ingredient mimicking Mexican street corn’s sweetness and texture.
- 1/2 cup fresh cilantro, chopped: Provides a burst of fresh, citrusy brightness.
- 1 lime, juiced: Adds that essential citrus zing that lifts the whole dish.
- 3 tbsp cornstarch: Used to thicken the chili to the perfect consistency.
- 3 tbsp water: Mixed with cornstarch to create a smooth slurry for thickening.
- Salt and pepper to taste: The simple seasoning that brings all the flavors together.
- Crumbled cotija cheese: For garnish, adding a salty, crumbly topping reminiscent of authentic Mexican street corn.
- Sliced smoked sausage: Optional, but a fantastic smoky addition for extra heartiness.
- Tortilla strips: Crunchy texture contrast that’s perfect as a topping.
- Sliced avocado: Creamy garnish that balances the spices beautifully.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Sauté Aromatics
Start by heating a large, heavy-bottomed pot over medium-high heat with a splash of olive oil. Toss in the chopped onion and diced jalapeño. Cook until the onion softens and becomes translucent, releasing that sweet, fragrant aroma that signals you’re off to a great start.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, dried oregano, and chili powder. Allow these to toast just for a minute or so until their scents bloom—this step really wakes up the flavors. Then pour in the chicken bone broth and season with salt and pepper.
Step 3: Cook the Chicken
Submerge the chicken breasts into the pot. Bring everything to a boil, then reduce heat to a gentle simmer. Cover the pot and let the chicken cook thoroughly for 10 to 15 minutes. This results in incredibly tender chicken ready for shredding.
Step 4: Prepare the Cornstarch Slurry
While the chicken cooks, whisk together cornstarch and water in a small bowl until smooth. This mixture will later thicken the chili to that inviting, hearty texture we all love.
Step 5: Shred the Chicken
Once cooked, carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the simmering broth to soak up more flavor.
Step 6: Add Creaminess and Corn
Stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen sweet corn, and squeezed lime juice. This combination transforms the dish, adding layers of creamy, tangy, and fresh notes that remind you exactly why this is a Mexican Street Corn White Chicken Chili Recipe classic.
Step 7: Thicken and Simmer
Pour the cornstarch slurry into the pot while stirring constantly. Let the chili simmer uncovered for about 10 minutes, stirring occasionally. This allows the chili to thicken beautifully, becoming rich and satisfying.
Step 8: Serve with Your Favorite Toppings
Now the fun part — ladle the chili into bowls and pile on your chosen garnishes like crumbled cotija cheese, slices of smoked sausage, crispy tortilla strips, and creamy avocado. Every bite bursts with flavor and textures that keep you coming back for more.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
The garnishes really elevate this chili from great to unforgettable. Crumbled cotija cheese lends a salty tang, while tortilla strips bring irresistible crunch. Add creamy avocado slices for richness and the smoky depth of sliced smoked sausage if you want to indulge even further. Fresh cilantro sprigs add a final pop of color and brightness that brightens each spoonful.
Side Dishes
This chili pairs wonderfully with warm, crusty bread or soft flour tortillas to soak up all the delicious broth. A crisp green salad or simple guacamole can offer a fresh counterpoint to the chili’s creamy texture. For a more festive meal, serve with Mexican rice and pickled jalapeños on the side to enhance the overall experience.
Creative Ways to Present
Try serving this chili in mini soup bowls for a party appetizer version or over a bed of tortilla chips as a hearty, dippable meal. You can also turn it into a chili-stuffed baked potato, topping with cheese and sour cream. No matter how you present it, the Mexican Street Corn White Chicken Chili Recipe adapts beautifully to different occasions and cravings.
Make Ahead and Storage
Storing Leftovers
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so leftovers might be even better the next day. Give it a good stir before reheating.
Freezing
This chili freezes great! Portion it into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating, allowing the creamy texture and corn sweetness to stay intact.
Reheating
Reheat on the stovetop over medium heat, stirring frequently to prevent sticking. Add a splash of chicken broth or water if it seems too thick after chilling. Avoid microwaving for best texture, but if needed, heat in short bursts and stir well.
FAQs
Can I make this chili vegetarian?
Absolutely! Simply substitute the chicken with hearty beans like white beans or chickpeas and use vegetable broth instead of chicken bone broth. You can also add sautéed mushrooms or extra corn to keep that satisfying texture.
What if I don’t have bone broth?
No worries at all! Regular chicken broth or stock will work just fine. Bone broth adds a bit more depth, but the chili will still be delicious without it.
How spicy is this chili?
This chili has a mild to moderate kick thanks to the jalapeño and chili powder. You can adjust the heat by removing the seeds from the jalapeño or using less chili powder. If you love spicy food, feel free to add more jalapeño or even some chipotle peppers.
Do I have to shred the chicken?
Shredding the chicken helps it absorb more flavor and distributes the protein evenly throughout the chili, giving you a better bite every time. But if you prefer, you can dice it finely or leave breasts whole for slicing later.
Can I prepare this dish in a slow cooker?
Yes! Sauté the aromatics first on the stove, then transfer all ingredients except the dairy (sour cream and cheese) and corn to the slow cooker. Cook on low for 4 to 6 hours. Add the dairy, corn, and thickener in the last 30 minutes to finish.
Final Thoughts
There’s something genuinely comforting and soul-satisfying about this Mexican Street Corn White Chicken Chili Recipe that makes it perfect for any time you need a little kitchen magic. It’s easy to make, packed with fresh flavors and textures, and endlessly adaptable to your tastes. Trust me, once you try it, you’ll want to keep it close for every cozy night in or whenever you crave that special touch of southwestern warmth.
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Print
Mexican Street Corn White Chicken Chili Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili, featuring tender shredded chicken, sweet white corn, and a blend of Mexican spices. Perfect for a comforting meal, this chili is thickened with a cornstarch slurry and topped with a variety of delicious garnishes like cotija cheese, smoked sausage, tortilla strips, and avocado.
Ingredients
Main 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
- 4 cloves garlic, minced
- 1/2 tbsp dried oregano
- 1/2 tsp chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tbsp cornstarch
- 3 tbsp water
- Salt and pepper to taste
Optional Toppings
- Crumbled cotija cheese
- Sliced smoked sausage
- Tortilla strips
- Sliced avocado
Instructions
- Prepare the base: Heat a large, heavy-bottomed pot over medium-high heat with olive oil. Add the chopped onion and diced jalapeño, sautéing until the onion begins to soften.
- Add aromatics and broth: Stir in minced garlic, dried oregano, and chili powder until fragrant. Pour in the chicken bone broth and season with salt and pepper. Place the chicken breasts into the pot.
- Cook the chicken: Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 10 to 15 minutes until the chicken is thoroughly cooked.
- Make the slurry: While the chicken cooks, mix cornstarch and water in a small bowl to create a slurry that will thicken the chili later.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add creamy and fresh ingredients: Stir in sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen sweet corn, and lime juice, mixing everything well.
- Thicken the chili: Pour in the cornstarch slurry while stirring. Let the chili simmer uncovered for about 10 minutes, stirring occasionally until it thickens and flavors meld.
- Serve and garnish: Ladle the chili into bowls and add your choice of toppings such as crumbled cotija cheese, smoked sausage slices, tortilla strips, or sliced avocado. Serve hot.
Notes
- Use chicken bone broth for a richer flavor, but regular chicken broth works well too.
- Adjust jalapeño quantity depending on your heat preference or substitute with a milder pepper.
- The cornstarch slurry helps thicken the chili without altering its creamy texture.
- Add toppings just before serving to maintain their texture and freshness.
- For a thicker chili, simmer uncovered a bit longer after adding the slurry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Mexican
