Mexican Street Corn White Chicken Chili is a delightful twist on traditional chili, combining flavors reminiscent of popular street food. This creamy and zesty dish is perfect for cozy dinners or casual gatherings. With its comforting textures and vibrant taste, Mexican Street Corn White Chicken Chili is sure to become a favorite for anyone looking for a satisfying meal.
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be prepared in just 25 minutes, making it perfect for busy weeknights.
- Flavor-Packed: The combination of jalapenos, cilantro, and lime juice brings a refreshing zest that elevates the chili.
- Versatile Serving Options: Serve it with toppings like bacon crumbles and avocado for an extra layer of flavor and texture.
- Crowd-Pleaser: Ideal for family dinners or gatherings, this chili is rich enough to satisfy everyone’s cravings.
- Healthy Alternative: With chicken as the main protein source, this dish offers a lighter option compared to beef chili.
Tools and Preparation
To whip up your Mexican Street Corn White Chicken Chili, you’ll need a few essential kitchen tools. Having the right equipment ensures the cooking process goes smoothly.
Essential Tools and Equipment
- Large heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small mixing bowl
Importance of Each Tool
- Large heavy-bottomed pot: Provides even heat distribution for cooking the chili without burning.
- Sharp knife: Ensures easy chopping of vegetables like onion and jalapeno, saving time in preparation.
- Measuring cups and spoons: Essential for accurate ingredient portions, ensuring the best flavor balance in your dish.
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 Vegetables
Heat a large, heavy-bottomed pot on medium-high heat with 1 tbsp of olive oil.
Sauté the chopped onion and diced jalapeno until the onion begins to soften.
Add minced garlic, dried oregano, and chili powder; stir until completely combined.
Step 2: Cook Chicken
- Pour in the chicken bone broth along with the chicken breasts.
- Season with kosher salt and black pepper.
- Bring this mixture to a boil, then reduce heat to simmer.
- Cover for 10–15 minutes or until the chicken is fully cooked.
Step 3: Shred Chicken & Combine Ingredients
Meanwhile, combine cornstarch and water in a small bowl.
Once the chicken is cooked, transfer it to a plate using tongs or forks to shred into bite-sized pieces.
Return shredded chicken to the pot along with sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Mix well.
Step 4: Thicken Chili
Add the cornstarch mixture (make sure to stir first so any settled cornstarch gets incorporated).
Stir well until everything is fully combined.
Simmer uncovered for about 10 minutes while stirring occasionally until thickened.
Step 5: Serve & Enjoy!
Divide your flavorful Mexican Street Corn White Chicken Chili between bowls.
Top each serving with your choice of bacon crumbles, cotija cheese, tortilla strips, and sliced avocado. Enjoy!
How to Serve Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a delicious dish that can be served in various ways, making it a versatile option for any meal. Here are some creative serving suggestions to enhance your dining experience.
With Toppings
- Bacon Crumbles: Add crispy bacon bits for a savory crunch that complements the creamy chili.
- Cotija Cheese: Sprinkle crumbled cotija cheese on top for a salty, tangy flavor boost.
- Sliced Avocado: Creamy avocado slices not only add richness but also a fresh contrast to the chili’s spices.
- Tortilla Strips: Crispy tortilla strips provide texture and are perfect for scooping up the chili.
With Fresh Herbs
- Chopped Cilantro: A sprinkle of fresh cilantro brightens the dish with its vibrant flavor.
- Lime Wedges: Serve with lime wedges on the side, allowing guests to add a zesty kick to their bowls.
As a Standalone Meal
- In a Bread Bowl: Serve the chili in a warm bread bowl for an impressive presentation and extra flavor.
- Over Rice or Quinoa: For heartier servings, ladle the chili over cooked rice or quinoa, adding more substance to the meal.
How to Perfect Mexican Street Corn White Chicken Chili
To make your Mexican Street Corn White Chicken Chili even better, follow these simple tips for perfection.
- Choose Quality Chicken: Use fresh, high-quality chicken breasts for better flavor and texture in your chili.
- Adjust Spice Levels: Modify the amount of jalapeno or chili powder according to your heat preference; feel free to experiment!
- Let It Simmer: Allowing the chili to simmer longer can deepen its flavors and improve overall taste.
- Use Homemade Broth: If possible, use homemade chicken bone broth for an enriched flavor profile that store-bought options may lack.
Best Side Dishes for Mexican Street Corn White Chicken Chili
Pairing side dishes with your Mexican Street Corn White Chicken Chili can elevate your meal. Here are some great options to consider:
- Cornbread: A sweet and fluffy cornbread complements the chili nicely while soaking up its creamy texture.
- Mexican Rice: Seasoned rice adds another layer of flavor and makes for a filling side.
- Guacamole: Creamy guacamole adds freshness and a delightful contrast to the warm chili.
- Grilled Vegetables: Charred veggies bring additional nutrients and flavors that enhance this comforting dish.
- Black Bean Salad: A refreshing salad provides protein and balances out the richness of the chili.
- Chips and Salsa: Crunchy chips paired with zesty salsa make for great appetizers before enjoying the main course.
Common Mistakes to Avoid
Making Mexican Street Corn White Chicken Chili can be simple, but avoiding a few common mistakes will help you achieve the best flavor and texture. Here are some pitfalls to watch out for:
- Skipping the seasoning: Failing to properly season the broth can lead to bland chili. Always taste and adjust seasoning as needed.
- Overcooking the chicken: Cooking the chicken too long can dry it out. Ensure you check for doneness at around 10-15 minutes.
- Not shredding the chicken finely: Large chunks of chicken can affect the chili’s consistency. Shred it well for an even distribution throughout.
- Ignoring the corn quality: Using low-quality or old corn can impact the sweetness. Opt for fresh or high-quality frozen sweet corn for best results.
- Rushing the simmering process: Simmering helps develop flavors. Allow enough time after adding sour cream and cheese for all ingredients to meld together.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Lasts up to 4 days in the fridge.
Freezing Mexican Street Corn White Chicken Chili
- Use freezer-safe containers or bags.
- Can be frozen for up to 3 months.
Reheating Mexican Street Corn White Chicken Chili
- Oven: Preheat to 350°F (175°C). Place in an oven-safe dish and cover. Heat for about 20-30 minutes until warmed through.
- Microwave: Place in a microwave-safe bowl, cover, and heat on medium power in intervals of 1-2 minutes, stirring in between, until hot.
- Stovetop: Heat over medium-low heat in a saucepan, stirring occasionally until warmed through.
Frequently Asked Questions
What makes Mexican Street Corn White Chicken Chili special?
This chili combines the comforting essence of traditional white chicken chili with vibrant flavors inspired by Mexican street corn, resulting in a unique dish.
Can I use other types of meat in this recipe?
Yes! You can substitute turkey or even vegetarian options like beans or tofu to make it more versatile.
How do I customize my Mexican Street Corn White Chicken Chili?
Feel free to add your favorite spices or vegetables. Bell peppers, zucchini, and different types of cheese can enhance flavors.
Is Mexican Street Corn White Chicken Chili healthy?
Yes! With lean chicken breast and plenty of vegetables, this chili is packed with protein while being lower in calories compared to beef chili.
How do I make it spicier?
Add more jalapenos or include a dash of hot sauce according to your heat preference!
Final Thoughts
Mexican Street Corn White Chicken Chili is not just a meal; it’s an experience filled with warmth and bold flavors. This dish is perfect for cozy nights or gatherings with friends and family. Don’t hesitate to customize it with your favorite toppings or spices—enjoy experimenting!
Mexican Street Corn White Chicken Chili
Mexican Street Corn White Chicken Chili is a delightful fusion that brings the vibrant flavors of Mexican street food into a comforting bowl of creamy chili. This dish balances tender chicken, sweet corn, and zesty spices, making it an ideal choice for cozy dinners or gatherings. With its rich texture and mouthwatering taste, it’s sure to impress family and friends alike. In just 25 minutes, you can create this crowd-pleaser that pairs perfectly with your favorite toppings like crispy bacon, creamy avocado, and tangy cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion (chopped)
- 1 jalapeno (diced)
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 2 cups frozen sweet white corn
- Fresh cilantro (chopped)
- Lime juice
Instructions
- Sauté the onion and jalapeno in olive oil until softened. Add minced garlic, oregano, and chili powder.
- Pour in the chicken broth and add chicken breasts; season with salt and pepper. Bring to a boil then simmer covered for 10-15 minutes.
- Shred cooked chicken and return it to the pot. Stir in sour cream, cheese, corn, cilantro, and lime juice.
- Mix cornstarch with water; add to the chili to thicken. Simmer uncovered for about 10 minutes.
- Serve hot with toppings like bacon crumbles, cotija cheese, tortilla strips, and avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
