Name: Creamy Mexican Street Corn White Chicken Chili for Cozy Nights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound boneless, skinless chicken breasts (Feel free to use rotisserie chicken for quicker prep.); 1 medium yellow onion (Adds sweetness and depth; shallots make an excellent mild substitute.); 1 medium jalapeño (Provides heat; for milder version, remove seeds or swap for bell pepper.); 4 cups chicken bone broth (Rich base; vegetable broth can lighten things up.); 1 cup sour cream (Use dairy-free sour cream for a vegan twist.); 1 cup shredded Monterey Jack cheese (Mixing in mild cheddar can elevate the flavor profile.); 3 cloves garlic (Fresh garlic is ideal, but garlic powder will do in a pinch.); 1 teaspoon dried oregano (Infuses herbal notes; Italian seasoning can be a convenient alternative.); 2 tablespoons chili powder (Adjust to suit spice preference.); 2 cups frozen sweet white corn (Fresh or canned corn works just as well.); 1 tablespoon fresh cilantro (Offers a refreshing touch; parsley is a tasty alternative.); 1 tablespoon lime juice (Brightens up the dish; lemon juice is a substitute.); 2 tablespoons cornstarch (Thickens the chili; flour can replace but should be cooked first.); ¼ cup water (Needed to dissolve cornstarch.)

As the aroma of smoky chili powder and zesty lime fills my kitchen, I find myself reminiscing about vibrant street markets buzzing with the sizzle of grilled corn. This Mexican Street Corn White Chicken Chili combines the essence of beloved elote with a comforting twist that’s perfect for any occasion. Not only is this recipe a warm hug on a chilly night, but it also fits seamlessly into your busy schedule with its quick cooking time. You can customize it with your favorite toppings, making every bowl an adventure as you share it with family and friends. Curious about how to bring that street food flair home? Let’s dive into the delicious details!

Why is this chili a must-try?

Comforting Delight: This Mexican Street Corn White Chicken Chili is your go-to bowl of warmth, perfect for those chilly nights.

Quick Preparation: With a cooking time that’s less than 30 minutes, it’s ideal for busy weeknights when you’re craving something hearty without the hassle.

Creamy & Flavorful: The rich blend of sour cream and Monterey Jack cheese creates a dreaminess that will have you going back for seconds.

Customizable Toppings: Make it uniquely yours by adding crispy tortilla strips, cotija cheese, or a squeeze of fresh lime—each bowl is a new experience!

Family-Friendly: This dish is a crowd-pleaser, satisfying even the pickiest eaters. It’s perfect for game day or family gatherings, just like the delicious Chili Cheese Tater Tot Casserole you enjoy.

Leftover-Friendly: Cook a big batch and enjoy the leftovers—this chili tastes even better the next day!

Mexican Street Corn White Chicken Chili Ingredients

For the Chili Base
• Boneless, Skinless Chicken Breasts – Main protein source that gives heartiness; feel free to use rotisserie chicken for quicker prep.
• Yellow Onion – Adds sweetness and depth; shallots make an excellent mild substitute.
• Jalapeño – Provides that much-needed heat; for a milder version, remove the seeds or swap in a bell pepper.
• Chicken Bone Broth – Rich base that delivers full flavor; vegetable broth can lighten things up.
• Sour Cream – Adds creamy tanginess; for a vegan twist, use dairy-free sour cream.
• Shredded Monterey Jack Cheese – Enhances creaminess; mixing in mild cheddar can elevate the flavor profile.
• Garlic – Bolsters the overall flavor; fresh garlic is ideal, but garlic powder will do in a pinch.
• Dried Oregano – Infuses herbal notes; Italian seasoning can be a convenient alternative.
• Chili Powder – Imparts warmth and smokiness; adjust to suit your spice preference.
• Frozen Sweet White Corn – Brings sweetness and lovely texture; fresh or canned corn works just as well.
• Fresh Cilantro – Offers a refreshing herbal touch; parsley is a tasty alternative if you prefer.
• Lime Juice – Brightens up the dish; lemon juice is a suitable substitute if you’re out of limes.
• Cornstarch – Thickens the chili perfectly; flour can replace it, but cook the flour first to avoid raw flavor.
• Water – Needed to dissolve cornstarch for that perfect thickness.

This Mexican Street Corn White Chicken Chili is not just any chili; it’s a fusion of comfort and vibrant street flavors that will have everyone at the dinner table asking for more!

Step‑by‑Step Instructions for Mexican Street Corn White Chicken Chili

Step 1: Sauté Aromatics
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 1 diced jalapeño, cooking them until they’re soft and fragrant, around 5-7 minutes. Stir occasionally to ensure even cooking and smell the aroma fill your kitchen—it’s the perfect start to your Mexican Street Corn White Chicken Chili.

Step 2: Cook Chicken
Next, toss in 1 pound of boneless, skinless chicken breasts along with 3 minced garlic cloves. Sauté the mixture for another 5-7 minutes, until the chicken is lightly browned on the outside. Using a wooden spoon, shred part of the chicken as it cooks for better flavor infusion and texture; this sets the stage for a hearty chili.

Step 3: Combine Liquid Ingredients
Pour in 4 cups of chicken bone broth, giving everything a good stir. Increase the heat slightly and bring the mixture to a gentle simmer for about 10 minutes. This will allow the chicken to fully cook while enriching the broth with those vibrant flavors. Keep an eye on it to avoid boiling over.

Step 4: Add Creamy Elements
Once the chicken is cooked through, reduce the heat to low and mix in 1 cup of sour cream and 1 cup of shredded Monterey Jack cheese. Stir continuously for 3-5 minutes, until the cheese is completely melted and the mixture is creamy and smooth. Your Mexican Street Corn White Chicken Chili is already taking on an irresistible richness!

Step 5: Season and Thicken
Stir in 2 cups of frozen sweet white corn, the juice of 1 lime, 1 teaspoon of dried oregano, and 2 tablespoons of chili powder. In a small bowl, dissolve 2 tablespoons of cornstarch in ¼ cup of water, then pour this slurry into the chili, stirring well. Let it simmer for an additional 3-5 minutes until the chili thickens to your desired consistency, ensuring a cozy and hearty feel.

Step 6: Finish and Serve
Allow the chili to simmer gently for about 5 more minutes while stirring occasionally. Once heated through, ladle it into bowls and let everyone customize their servings with delicious toppings like chopped cilantro, crispy tortilla strips, or additional cheese. This Mexican Street Corn White Chicken Chili is now ready to bring smiles around the dinner table!

Expert Tips for Mexican Street Corn White Chicken Chili

Chicken Choices: Use rotisserie chicken for a quicker prep time. Just shred it and add it to the chili after the broth.
Simmer Gently: Keep the heat low to prevent scorching your chili. A heavy-bottomed pot helps distribute the heat evenly.
Spice Control: Start with less chili powder and taste as you go! Adjust according to your family’s preference for spice in the Mexican Street Corn White Chicken Chili.
Thickening Tips: If the chili is too thick, add a splash of chicken broth or water to achieve your desired consistency and keep it creamy.
Storage Solutions: Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat on the stove with a splash of broth to maintain creaminess.
Creative Toppers: Set up a toppings bar to add a fun twist! Include options like diced avocado, crumbled cotija cheese, or a drizzle of hot sauce to enhance every bowl.

Mexican Street Corn White Chicken Chili Variations

Feel free to get creative with this comforting chili and make it your own with these tasty swaps!

Beans Boost: Add black beans or white beans for an extra protein punch. Simply stir them in during the final minutes of cooking for added heartiness.
Cheese Swap: Try different cheeses such as cheddar or pepper jack for a bolder flavor. Each cheese brings its own unique twist, adding a delightful richness you’re sure to enjoy.
Veggie Version: Replace chicken with cauliflower or zucchini for a vegetarian delight. Sauté the veggies until tender before adding them to the chili for a satisfying texture.
Spice It Up: If you love heat, boost the jalapeño or add a dash of cayenne pepper to the mix. Spice levels can be your secret ingredient for a fiery kick that will warm you right up!
Sweet Surprise: Incorporate diced bell peppers or butternut squash for a sweet, unexpected twist. Their natural sugars caramelize beautifully, enhancing the overall flavor profile.
Creamy Dream: For an ultra-creamy texture, add an extra cup of sour cream or swirl in some cream cheese before serving. This will elevate the creaminess to a whole new level.
Crunch Factor: Top with crispy tortilla strips or crushed tortilla chips for an added crunch. The contrast between the creamy chili and the crispy toppings is simply irresistible!

As you dive into this Mexican Street Corn White Chicken Chili, don’t forget to check out the comforting flavors of my other family favorites like the Chicken Enchiladas Comfort or the heartwarming Maple Glazed Chicken with Sweet Potatoes. Enjoy your flavorful journey!

Make Ahead Options

These Mexican Street Corn White Chicken Chili is perfect for meal prep enthusiasts! You can sauté the onions and jalapeños, and even cook the chicken up to 24 hours in advance, refrigerating them in an airtight container to keep their flavors intact. Additionally, mix the creamy elements (sour cream and cheese) and store them separately for a fresher taste when ready to finish the dish. When you’re prepared to serve, combine all ingredients in a pot, reheat gently, and add the corn, lime juice, and seasoning before simmering for about 5 minutes. This way, you’ll enjoy a comforting meal with just a little effort, saving you time on busy nights!

How to Store and Freeze Mexican Street Corn White Chicken Chili

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to keep it creamy.

Freezer: This Mexican Street Corn White Chicken Chili can be frozen for up to 3 months. Portion it into freezer-safe containers and ensure they are sealed tightly.

Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat on the stovetop over low heat. Stir occasionally and add more broth if needed for a smooth texture.

Cool Before Storing: Allow the chili to cool completely before storing it in the fridge or freezer to prevent condensation from forming and to maintain its delicious, creamy nature.

What to Serve with Mexican Street Corn White Chicken Chili

As you gather around the table to share this creamy delight, think about how to elevate the experience with wonderful side dishes and refreshments.

Crispy Tortilla Chips: Perfect for dipping, they provide a satisfying crunch that complements the creamy chili. You can also drizzle them with lime juice for a zesty twist!
Avocado Lime Salad: This fresh salad pairs beautifully with the chili, adding a vibrant, cool contrast. Toss in cherry tomatoes and red onion for extra flavor and texture.
Mexican Rice: Fluffy rice cooked with spices perfectly balances the richness of the chili. A simple cilantro-lime rice can add freshness to the meal.
Grilled Corn on the Cob: Bring more elote-inspired flavor to the table by grilling sweet corn, then slathering it with creamy sauce and a sprinkle of chili powder.
Watermelon Agua Fresca: This refreshing drink cools the palate and brings a sweet contrast to the savory chili. Blend fresh watermelon with lime juice for a thirst-quenching treat.
Churros with Chocolate Sauce: End the meal on a sweet note by dipping warm churros in rich chocolate sauce. They add a decadent finish that perfectly balances the savory and spicy elements of the chili.

Mexican Street Corn White Chicken Chili Recipe FAQs

What type of corn should I use for the chili?
I recommend using frozen sweet white corn for ease and convenience, as it adds a lovely texture and sweetness. However, fresh corn can be used when in season, or if you’re in a pinch, canned corn works just as well! Just be sure to drain it before adding.

How should I store leftovers of the Mexican Street Corn White Chicken Chili?
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. When reheating, use the stovetop over low heat and add a splash of chicken broth or water to keep it creamy and delicious.

Can I freeze Mexican Street Corn White Chicken Chili? What is the best way to do so?
Absolutely! This chili freezes wonderfully. Let it cool completely before transferring to freezer-safe containers. Be sure to leave some room at the top for expansion. It can be frozen for about 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove, adding broth as needed for the perfect texture.

How can I make this chili spicier or milder?
To increase the spice level, feel free to add more chili powder or include diced jalapeños with the seeds. For a milder version, simply reduce the amount of chili powder and ensure you remove the seeds from the jalapeño. You can even substitute jalapeños with bell peppers for zero heat!

Are there any dietary considerations I should keep in mind when making this chili?
Definitely! This chili can easily be adjusted for dietary needs. Use dairy-free sour cream and cheese for a vegan option, and for those with gluten sensitivities, ensure to use cornstarch instead of flour. Always check labels for any allergens if cooking for guests.

How can I thicken my chili if it turns out too thin?
If your chili feels too thin, mix an additional tablespoon of cornstarch with cold water to create a slurry, then stir it into the simmering pot. Let it cook for a few minutes until thickened. You can also let it simmer uncovered for a while to reduce and concentrate the flavors.