If you’re craving a bowl of comfort packed with bright, zesty flavors, the Mexican Street Corn White Chicken Chili Recipe is a must-try. This dish takes the classic white chicken chili and elevates it with the irresistible elements of Mexican street corn — creamy, smoky, and just the right amount of spice. Imagine tender pieces of chicken swimming in a rich, cheesy broth with fire-roasted corn and a fresh hit of lime and cilantro; it’s the perfect hug in a bowl to warm you up any day of the year.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the first step to making this chili truly shine. Each component brings a unique layer of flavor and texture, creating a well-rounded, delicious stew.
- Olive oil: The base for sautéing and adding depth of flavor with a light fruity note.
- Yellow onion: Adds sweetness and a subtle crunch once softened.
- Garlic cloves: Bring aromatic warmth and enhance savory elements.
- Boneless, skinless chicken breasts: Tender protein that soaks up the spices beautifully.
- Diced green chiles: Provide a touch of heat and authentic Southwestern flavor.
- Ground cumin: Earthy and warm, it’s essential for that signature chili taste.
- Chili powder: Balances the cumin with smoky, mildly spicy undertones.
- Smoked paprika: Adds a subtle smoky richness without overpowering.
- Salt and black pepper: To season and enhance all those vibrant flavors.
- White beans: Creamy texture and a hearty boost to the chili’s body.
- Frozen fire-roasted corn: The star ingredient that echoes the street corn theme with a charred sweetness.
- Low-sodium chicken broth: Creates the flavorful, comforting liquid base.
- Sour cream: Adds luxurious creaminess and a slight tang.
- Cream cheese: Softens and enriches the broth for a silky mouthfeel.
- Cotija cheese: Crumbly, salty cheese that finishes the chili with authentic Mexican flair.
- Fresh cilantro: Brightness and herbaceous freshness to balance the richness.
- Lime juice: The zesty citrus note that makes every bite pop.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook for about 3 to 4 minutes, until it becomes tender and translucent. Then stir in the minced garlic and let it cook just 30 seconds until fragrant — don’t let it brown, as that can turn bitter. Add the diced chicken breasts and cook for 5 to 6 minutes, stirring often, until the chicken loses its pink center and starts turning golden. This step is critical to building the flavorful base of the chili.
Step 2: Add Spices and Chiles
Once the chicken is cooked, mix in the diced green chiles along with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together so the chicken and aromatics get coated deeply in these bold, smoky flavors. This spice blend captures the heart of the Mexican Street Corn White Chicken Chili Recipe and sets the stage for all the other ingredients.
Step 3: Combine Beans, Corn, and Broth
Pour in the drained white beans and the fire-roasted corn, then add the chicken broth. Stir well and bring the mixture up to a simmer. Let it bubble gently for about 15 minutes so the flavors come together and the broth thickens slightly. This simmering step allows the chili to develop that comforting, layered taste everyone craves.
Step 4: Stir in the Creamy Elements
Lower the heat to a gentle simmer or low. Incorporate the sour cream, softened cream cheese, and crumbled cotija cheese by stirring continuously until everything melts smoothly into the chili. This is where the chili gets its wonderfully creamy texture without feeling heavy, and the cotija adds a subtle salty tang that’s classic for this dish.
Step 5: Finish with Freshness
Finally, squeeze in fresh lime juice and fold in chopped cilantro. Give it one last taste and adjust seasoning with salt or pepper as needed. The lime and cilantro bring a burst of brightness that cuts through the creamy richness and completes the magic of the Mexican Street Corn White Chicken Chili Recipe.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
This chili shines when topped with a little extra flair. Sprinkle more cotija cheese on top for an extra punch of savory saltiness. Add a few more leaves of fresh cilantro for color and herbal freshness. A dollop of sour cream or a squeeze of lime on each bowl makes every bite exciting.
Side Dishes
Pair this chili with crunchy tortilla chips to scoop up every creamy bite. A simple green salad with lime vinaigrette balances the richness, or warm corn bread offers classic comfort alongside. For an extra touch of indulgence, serve with sliced avocado or a few pickled jalapeños.
Creative Ways to Present
Serve the chili in small, individual bowls for a cozy, intimate meal or family-style in a large bowl for sharing. You can present it in hollowed bread bowls for a rustic touch. To impress guests, offer a toppings bar with sliced radishes, chopped green onions, and fresh diced tomatoes to customize each bowl.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. When ready to eat, stir gently before reheating to bring everything back together.
Freezing
You can freeze leftover Mexican Street Corn White Chicken Chili Recipe for up to 3 months. Portion it into freezer-safe containers or heavy-duty freezer bags. When thawed, the texture and flavors hold up well, making it a fantastic meal to save for busy days.
Reheating
Reheat the chili gently on the stovetop over medium-low heat to prevent curdling of the dairy elements. Stir frequently, and if it’s too thick, add a splash of chicken broth or water to loosen it up. Avoid microwaving at high heat as it may affect the creamy consistency.
FAQs
Can I use rotisserie chicken for this chili?
Absolutely! Using rotisserie chicken is a great shortcut. Just add it after the onions and garlic are cooked and warm through without the extra cooking time for raw chicken.
Is this recipe spicy?
This chili has mild to moderate heat from the green chiles and spices, but you can easily adjust the heat by adding jalapeños or using hot green chiles if you like it spicier.
Can I make this recipe dairy-free?
Yes, you can substitute the sour cream and cream cheese with dairy-free alternatives like coconut cream or cashew cream, though it will slightly change the flavor.
What can I use instead of cotija cheese?
If you can’t find cotija, feta cheese makes an excellent substitute for that salty, crumbly texture and tangy flavor.
Does this chili freeze well?
Definitely! This chili freezes well for up to three months. Just be sure to thaw it slowly in the fridge and reheat gently to maintain the creamy texture.
Final Thoughts
There’s something incredibly satisfying about the Mexican Street Corn White Chicken Chili Recipe that feels both comforting and vibrant at the same time. It’s a perfect dish to cozy up with on chilly nights yet fresh enough to enjoy year-round. I hope you’ll give this recipe a try and experience the delightful blend of creamy, smoky, and zesty flavors that make it one of my personal favorites. Get ready for some serious bowl-worthy goodness!
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Mexican Street Corn White Chicken Chili combines tender chunks of chicken, smoky spices, and creamy cheeses with sweet fire-roasted corn and white beans for a comforting and flavorful chili inspired by classic Mexican street corn flavors. It’s a hearty yet creamy stew perfect as a main dish for cooler evenings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can white beans, drained and rinsed
- 1 1/2 cups frozen fire-roasted corn (or canned, drained)
- 3 cups low-sodium chicken broth
Dairy & Finishing Ingredients
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the chicken: Add the diced chicken breasts to the pot and cook, stirring occasionally, until the chicken is no longer pink in the center, about 5 to 6 minutes.
- Add spices and chiles: Stir in the diced green chiles, ground cumin, chili powder, smoked paprika, salt, and black pepper to evenly coat the chicken and onions and toast the spices slightly.
- Combine beans, corn, and broth: Add the drained white beans, fire-roasted corn, and low-sodium chicken broth to the pot. Bring the mixture to a simmer and let cook for 15 minutes to allow the flavors to meld together.
- Incorporate creaminess: Reduce the heat to low, then stir in the sour cream, softened cream cheese, and crumbled cotija cheese. Stir continuously until the cheeses are fully melted and the chili becomes creamy.
- Finish with lime and cilantro: Squeeze in the fresh lime juice and stir in the chopped cilantro. Taste and adjust seasoning as needed with additional salt or pepper.
- Serve: Ladle the chili hot into bowls, optionally topping with extra cotija cheese and fresh cilantro for garnish.
Notes
- For a spicier chili, add a diced jalapeño along with the onion or use hot green chiles instead of mild.
- Using rotisserie chicken reduces cooking time; add it after sautéing onions and garlic and cook just to heat through.
- This chili freezes well; store in airtight containers for up to 3 months and thaw before reheating.
