Introduction
Mexican Street Corn White Chicken Chili is a flavorful and creamy dish that combines the traditional essence of Mexican street corn with the comfort of hearty chicken chili. Perfect for cozy dinners or family gatherings, this recipe offers a delightful balance of spices, sweetness, and zest. With a medley of fresh ingredients like jalapeno, cilantro, and lime, it creates a rich, savory meal everyone will love. Whether you’re a fan of Tex-Mex or simply craving something creamy and warm, this dish is sure to become a favorite.
-Ingredients
For the Chili
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 garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon olive oil
Salt and pepper to taste
Optional Toppings
Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado
-Instructions
1. Sauté the Vegetables
Heat a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and sauté the chopped onion and diced jalapeno until the onion becomes translucent and fragrant. Stir in the minced garlic, oregano, and chili powder, ensuring everything is well coated and aromatic.
2. Cook the Chicken
Pour in the chicken bone broth and add the chicken breasts. Season the mixture with salt and pepper to taste. Bring the pot to a boil, then reduce the heat to low, cover, and simmer for about 10–15 minutes, or until the chicken is fully cooked.
3. Prepare the Cornstarch Mixture
While the chicken is cooking, combine the cornstarch and water in a small bowl, stirring until smooth. Set this mixture aside for thickening the chili later.
4. Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it into small pieces using two forks. Return the shredded chicken to the pot.
5. Add Creamy Ingredients
Stir in the sour cream, shredded cheese, frozen corn, cilantro, and lime juice. Mix well until the ingredients are fully combined and the cheese has melted into the broth.
6. Thicken the Chili
Give the cornstarch mixture a quick stir to ensure no settling, then pour it into the pot. Stir continuously and let the chili simmer uncovered for about 10 minutes. This will allow it to thicken and develop deeper flavors.
7. Serve
Ladle the chili into bowls and garnish with your choice of toppings, such as crumbled bacon, Cotija cheese, tortilla strips, and sliced avocado. Serve warm and enjoy!
-Why This Recipe Works
1. Rich and Creamy Texture: The combination of sour cream, shredded cheese, and cornstarch creates a luxuriously creamy base.
2. Balanced Flavors: The sweetness of the corn contrasts beautifully with the heat from the jalapeno and the zestiness of the lime.
3. Customizable Toppings: Add your favorite toppings to personalize each serving.
4. One-Pot Wonder: Everything is cooked in a single pot, making cleanup a breeze.
-Tips for Success
1. Adjust the Spice Level: For a spicier chili, leave the seeds in the jalapeno or add a pinch of cayenne pepper.
2. Use Fresh Corn: If you have access to fresh corn, cut it off the cob for an extra burst of sweetness.
3. Don’t Skip the Toppings: Cotija cheese, bacon, and avocado enhance the flavor and texture of the chili.
4. Consistency Control: For a thicker chili, let it simmer a bit longer after adding the cornstarch mixture.
-Variations
Vegetarian Option: Replace the chicken with black beans and add more vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth.
Spicy Kick: Add a teaspoon of chipotle powder or diced poblano peppers for a smoky heat.
Cheesy Twist: Swap Monterey Jack for Pepper Jack cheese for an extra layer of spice.
Instant Pot Version: Use the sauté function to cook the onions, jalapeno, and garlic. Add all the ingredients except the sour cream and cheese, then pressure cook on high for 10 minutes. Release the pressure, shred the chicken, and stir in the creamy ingredients.
-Nutritional Information
Serving Size: 1 Bowl
Calories: Approximately 350–400 kcal per serving (excluding optional toppings)
Protein: High in protein thanks to the chicken and cheese.
Fiber: Good source of fiber from the corn and jalapeno.
Fat: Moderate amount of healthy fats from the sour cream and cheese.
-History and Inspiration
The concept of combining creamy white chicken chili with Mexican street corn stems from the love of hearty comfort food and vibrant Mexican flavors. Street corn, or “elote,” is a popular Mexican street food made with roasted corn, mayonnaise, Cotija cheese, and lime. By integrating these flavors into a creamy chili, this recipe bridges two culinary worlds, offering the best of both.
-Frequently Asked Questions
1. Can I freeze the chili?
Yes, this chili freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
2. Can I make this dairy-free?
Absolutely! Use coconut cream instead of sour cream and dairy-free cheese alternatives.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warm.
-Final Thoughts
Mexican Street Corn White Chicken Chili is a must-try recipe that brings together the comforting warmth of chili and the vibrant flavors of Mexican cuisine. With its creamy texture, zesty lime undertones, and customizable toppings, this dish is perfect for weeknight dinners or special occasions.
Gather your ingredients and treat yourself to a bowl of this delicious chili. It’s more than just a meal—it’s an experience!
