Spicy Mexican Street Corn White Chicken Chili Recipe

Creamy and bold, this Mexican street corn white chicken chili combines the vibrant zest of street-style corn with hearty, comforting chili.

Kernels of sweet corn dance through a rich, velvety broth packed with tender chicken and robust spices.

Each spoonful brings a burst of traditional Mexican street food flavors right to your bowl.

The chili marries smoky and tangy elements that will make your taste buds sing with excitement.

Jalapeños add a subtle kick while sour cream and cheese create a luxurious finish.

Crisp corn chips provide the perfect crunch to complement this soul-warming dish.

Prepare to savor a chili that breaks all the classic rules and delivers pure culinary delight.

Why Mexican Street Corn Chili Is a Must-Try

• Unleash your inner chef by personalizing this chili with unique toppings like crispy jalapeños, green onions, or a drizzle of hot sauce to match your taste preferences.
• This hearty white chicken chili offers a warm, satisfying meal that hugs your soul with its rich, creamy texture and bold Mexican street corn-inspired flavors.
• Designed for home cooks of all skill levels, this recipe requires minimal prep work and delivers maximum flavor with simple techniques that guarantee delicious results every single time.
• Perfect for gathering loved ones around the table, this chili brings excitement to mealtime with its crowd-pleasing combination of tender chicken, sweet corn, and creamy goodness that everyone will adore.

Ingredients for Corn White Chicken Chili

• Chicken: A tender, juicy protein that provides the main substance of the chili.
• Bacon Crumbles: A crispy topping that adds a salty and crunchy texture to the dish.

• Garlic: A flavorful aromatic that adds depth and richness to the base of the chili.
• Corn: A sweet and tender vegetable that brings a Mexican street corn-style element to the dish.
• Avocado: A creamy, cool topping that balances the warm and spicy flavors of the chili.

• Sour Cream, Shredded Cheese, Cotija Cheese: Creamy ingredients that add richness and a smooth texture to the chili.

• Cilantro: A fresh herb that provides a bright, herbal note to the dish.
• Lime Juice: A tangy ingredient that adds a zesty brightness to the chili.

• Cornstarch, Water: A mixture that helps thicken the chili and create a more substantial consistency.

How to Make Street Corn Chicken Chili

Step 1: Prep the Aromatic Base

• Diced onions
• Minced garlic
• Chopped jalapeños

Stir continuously to prevent burning and develop a rich flavor foundation for the chili.

Step 2: Brown the Chicken

Add chicken pieces to the pot and cook until they turn golden and start to develop a nice sear.

Break the chicken into smaller chunks as it cooks to ensure even heating and maximum flavor absorption.

Step 3: Create the Liquid Foundation

Pour in chicken broth and white beans.

Stir to combine all ingredients and create a smooth base for the chili.

Bring the mixture to a gentle simmer, allowing the flavors to meld together.

Step 4: Infuse Mexican Street Corn Flavors

• Corn kernels
• Lime juice
• Chopped cilantro
• Ground cumin
• Chili powder

Stir thoroughly to distribute the vibrant flavors throughout the chili.

Step 5: Achieve Creamy Consistency

Mix in sour cream and shredded cheese, stirring until completely melted and integrated.

The dairy will create a luxurious, smooth texture that coats every bite.

Step 6: Thicken the Chili

Prepare a cornstarch slurry by whisking cornstarch with water until smooth.

Slowly pour into the chili, stirring constantly.

Simmer uncovered for 10 minutes to reach desired thickness.

Step 7: Garnish and Serve

• Crumbled bacon
• Cotija cheese
• Sliced avocado
• Additional cilantro

Serve hot and enjoy the explosion of Mexican street corn and chili flavors.

Pro Tips for Chili with Bold Mexican Flavor

• Watch closely and stir continuously to prevent burning, aiming for a golden color that releases maximum flavor without bitterness.
• Simmer chicken slowly and completely to ensure it shreds easily and remains moist, avoiding tough or undercooked pieces.
• Gradually blend sour cream and cheese, stirring gently to create a smooth, velvety texture without causing separation.
• Whisk cornstarch and water separately to eliminate lumps, then slowly incorporate into chili for an even, silky thickness.
• Layer complementary garnishes like crispy bacon, tangy cotija cheese, and creamy avocado to elevate the dish's flavor and texture profile.

Storing and Warming Street Corn Chili

• Store leftovers in an airtight container within 2 hours of cooking, keeping in the fridge for 3-4 days. Seal tightly to prevent moisture and odor absorption.
• Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 3 months, maintaining best quality and flavor.
• Place portion in microwave-safe dish, cover with microwave-safe lid or plastic wrap. Heat on medium power, stirring every 30 seconds until steaming hot, about 2-3 minutes.
• Pour chili into saucepan, add splash of chicken broth or water to prevent sticking. Warm over medium-low heat, stirring occasionally until heated through, approximately 5-7 minutes.

What Goes Well with White Chicken Chili

• Pair Crisp Mexican Lager: Reach for a light, refreshing Mexican beer like Modelo Especial or Corona Extra to complement the chili's rich, creamy flavors and cut through the spiciness.
• Elevate with Margarita Twist: Mix a classic margarita using fresh lime juice, tequila, and a touch of agave nectar to echo the recipe's zesty lime and Mexican street corn inspiration.
• Balance with Cilantro Lime Soda: Create a homemade mocktail by combining sparkling water, fresh lime juice, muddled cilantro, and a hint of sweetness for a non-alcoholic pairing that matches the chili's bright profile.
• Enhance with Crisp Sauvignon Blanc: Select a chilled Sauvignon Blanc with citrus notes to harmonize with the lime and provide a clean, refreshing counterpoint to the rich, creamy chili.

Flavorful Add-Ins for Corn Chicken Chili

• Dairy-Free Delight: Swap sour cream with coconut cream and use nutritional yeast instead of cheese for a creamy, plant-based version.
• Vegetarian Variation: Replace chicken with white beans or extra-firm tofu, maintaining the same spices and cooking method for a protein-packed alternative.
• Spicy Southwest Spin: Add diced jalapeños, chipotle peppers, or a dash of cayenne to amp up the heat and bring more robust flavors to the chili.
• Low-Carb Option: Skip the cornstarch thickener and use heavy cream or additional cream cheese to achieve desired consistency while reducing carbohydrate content.

FAQs

• What are the key flavor profiles in this Mexican Street Corn White Chicken Chili?

The dish combines smoky, creamy, and tangy flavors with a hint of spice from jalapeños, richness from cheese and sour cream, and brightness from lime juice and cilantro.

• Is this recipe spicy?

The heat level is moderate and can be easily adjusted by controlling the amount of jalapeños or adding hot sauce according to personal preference.

• Can I make this chili dairy-free?

Yes, substitute sour cream with coconut cream, use dairy-free cheese alternatives, and ensure other ingredients are dairy-free to create a similar creamy texture.

• What makes this chili different from traditional white chicken chili?

The Mexican street corn inspiration adds unique corn and lime flavors, creating a more vibrant and zesty version of the classic white chicken chili recipe.

Mexican Street Corn White Chicken Chili Recipe

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4.5 from 19 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty Mexican street corn white chicken chili delivers bold southwestern flavors that dance across your palate with zesty excitement. Comfort meets culinary adventure in this one-pot marvel you’ll crave from first spoonful to last bite.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 4 boneless, skinless chicken breasts

Vegetables and Herbs:

• 1 yellow onion, chopped
• 1 jalapeno, diced
• 4 cloves of garlic, minced
• 2 cups frozen sweet white corn
• 1/2 cup fresh cilantro, chopped
• 1 lime, juice

Seasonings, Liquids, and Thickeners:

• 4 cups chicken bone broth
• 1.5 cups sour cream
• 1/2 cup shredded monterey jack cheese
• 1/2 tablespoon dried oregano
• 1/2 teaspoon chili powder
• 3 tablespoons cornstarch
• 3 tablespoons water
• olive oil

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Instructions

1. Heat oil in a large pot over medium-high heat, gently sautéing onions and garlic until fragrant and translucent, carefully avoiding burning the garlic.
2. Add chicken broth, green chiles, and raw chicken pieces, bringing the mixture to a gentle boil. Reduce heat and simmer for 15-20 minutes until chicken is completely cooked through.
3. Remove chicken from the pot and use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the simmering liquid.
4. Incorporate white beans, stirring thoroughly to distribute evenly throughout the chili.
5. Blend in sour cream, shredded cheese, chopped cilantro, corn kernels, and fresh lime juice. Mix until cheese melts and ingredients are well combined.
6. Create a cornstarch slurry by whisking cornstarch with water until smooth, then pour into the chili. Simmer uncovered for 10 minutes to achieve desired thickness.
7. Transfer chili to serving bowls and garnish with optional toppings like crispy bacon crumbles, crumbled cotija cheese, and fresh avocado slices.

Notes

• Control the heat carefully while sautéing aromatics to prevent burning garlic, which creates a bitter taste and ruins the base flavor of the chili.
• Use bone-in chicken breasts or thighs for more intense flavor and tender meat that shreds beautifully after slow cooking.
• Consider swapping regular sour cream with Greek yogurt for a protein-packed, lower-fat alternative that maintains creamy consistency.
• Roast corn kernels beforehand to enhance their smoky sweetness and add depth to the chili’s overall Mexican street corn profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 3g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 26g
• Cholesterol: 70mg