Sitting around the dinner table with my family, the aroma of Mexican street corn and simmering chicken chili filled the air. It was one of those cozy, casual nights where we all gathered to enjoy a comforting, homemade meal. As I took my first bite of the creamy, flavorful “mexican street corn white chicken chili”, I knew this recipe was something special.
Growing up, my abuela would make a version of this dish, and the memories of that rich, hearty chili with its perfect blend of spices and the sweetness of the corn come rushing back. There’s just something about the way the juicy chicken, roasted corn, and a medley of peppers come together that makes this dish an absolute crowd-pleaser. No matter how many times I’ve had it, I can never get enough of that irresistible combination.
Why This Mexican Street Corn White Chicken Chili Recipe Will Become Your Go-To
The Secret Behind Perfect mexican street corn white chicken chili
What sets this “mexican street corn white chicken chili” apart is the careful balance of flavors and textures. The key is to slowly build the base with sautéed onions, garlic, and a blend of spices, then let the chicken simmer until it’s fall-off-the-bone tender. But the real magic happens when you fold in the charred, sweet corn kernels and a touch of heavy cream. It creates a rich, creamy chili that’s both comforting and utterly craveable.
Essential Ingredients You’ll Need
– Boneless, skinless chicken thighs: The dark meat keeps the chili juicy and flavorful.
– Corn: Fresh, charred corn kernels add incredible sweetness and texture.
– Jalapeños and bell peppers: A mix of peppers provides the perfect amount of heat and depth.
– Spices: Cumin, chili powder, and oregano give the chili its signature Mexican flair.
– Heavy cream: This secret ingredient makes the chili velvety smooth and indulgent.
Step-by-Step mexican street corn white chicken chili Instructions
Preparing Your mexican street corn white chicken chili
This “mexican street corn white chicken chili” is a simple, one-pot meal that comes together in under an hour. You’ll need a large Dutch oven or heavy-bottomed pot to get the job done. Let’s dive into the step-by-step instructions to create this flavor-packed dish.
1- Begin by sautéing the onions and garlic in a bit of olive oil until fragrant and softened. This lays the foundation for the chili’s aromatic base.
2- Add the chicken thighs and brown them on both sides, about 3-4 minutes per side. This will help lock in the juices and develop a nice caramelized crust.
3- Stir in the jalapeños, bell peppers, cumin, chili powder, and oregano. Let the spices toast for a minute to bloom their flavors.
4- Pour in the chicken broth and diced tomatoes, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let the chicken cook through, about 20-25 minutes.
5- Remove the chicken from the pot and shred or chop it into bite-sized pieces. Fold the shredded chicken back into the chili, along with the fresh corn kernels and heavy cream.
6- Let the “mexican street corn white chicken chili” simmer for an additional 10 minutes to allow the flavors to meld. Taste and adjust seasonings as needed. Ladle the chili into bowls and serve hot, garnished with your favorite toppings.
Pro Tips for Success
The key to nailing this “mexican street corn white chicken chili” is to sear the chicken well and let it simmer until it’s fall-apart tender. This allows the meat to really absorb all the spices and develop a rich, complex flavor.
Another pro tip is to char the corn kernels in a dry skillet before adding them to the chili. This adds a lovely smokiness that complements the other ingredients perfectly. And don’t be afraid to adjust the heat level by adding more or less jalapeño, depending on your spice preference.
Serving and Storing Your mexican street corn white chicken chili
Perfect Pairings for mexican street corn white chicken chili
This “mexican street corn white chicken chili” is a meal in itself, but it’s always nice to have a few accompaniments to round out the experience. A big, fresh salad with a zesty lime vinaigrette would make a perfect pairing. And of course, no Mexican-inspired dish is complete without a side of warm, homemade cornbread or tortilla chips for dipping.
As for beverages, an ice-cold cerveza or a refreshing margarita would be the ultimate complements to this hearty chili. And for a cozy, comforting dinner, you really can’t go wrong with a big bowl of this “mexican street corn white chicken chili” on a chilly evening.
Storage and Make-Ahead Tips
Luckily, this “mexican street corn white chicken chili” is a total meal-prep superstar. The flavors only deepen as it sits, so it’s the perfect make-ahead dish. Simply let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
When you’re ready to enjoy it, you can reheat it on the stovetop or in the microwave. The chili also freezes beautifully for up to 3 months. Just thaw it in the fridge overnight before reheating. This makes it easy to have a comforting, homemade meal ready to go on those busy weeknights.
Variations and Dietary Adaptations for mexican street corn white chicken chili
Creative mexican street corn white chicken chili Variations
While this “mexican street corn white chicken chili” is pretty perfect as-is, there are plenty of ways to put your own spin on it. For a heartier version, you could add some diced sweet potatoes or black beans. Or for a more authentic street corn flavor, top each bowl with crumbled queso fresco, a drizzle of crema, and a sprinkle of chopped cilantro.
You could also experiment with different types of peppers, like smoky chipotle or fiery habanero, to customize the heat level. And during the summer, swap in fresh, grilled corn for an extra burst of sweetness.
Making mexican street corn white chicken chili Diet-Friendly
To make this “mexican street corn white chicken chili” a bit more diet-friendly, you can use low-fat or non-fat Greek yogurt instead of the heavy cream. This will cut down on the calories and fat without sacrificing any of the creaminess.
For a gluten-free version, simply serve the chili over cauliflower rice or with your favorite gluten-free crackers or tortilla chips. And for a vegetarian or vegan twist, you can substitute the chicken with sautéed mushrooms or crumbled tofu.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Chicken breasts will work just fine in this recipe. Just be mindful not to overcook them, as they can become dry more easily than the richer, juicier thighs.
Q: How can I make this chili spicier?
A: To amp up the heat, add an extra jalapeño or swap in a hotter pepper like serrano or habanero. You can also increase the amounts of chili powder and cumin. Start with small additions and taste as you go to get the perfect level of spice.
Q: Can I make this mexican street corn white chicken chili in the slow cooker?
A: Definitely! This recipe translates beautifully to the slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: How many people does this recipe serve?
A: This “mexican street corn white chicken chili” recipe makes about 6 generous servings. It’s a hearty, filling dish, so a single bowl makes for a satisfying meal. You can easily scale the recipe up or down to suit your needs.
Q: My chili turned out a bit watery. What can I do?
A: If your chili is a bit thin, you can thicken it up by mixing a tablespoon or two of cornstarch with some of the hot liquid from the pot, then stirring that slurry back into the chili. Let it simmer for a few minutes and it should nicely thicken up.
Mexican Street Corn White Chicken Chili
- Total Time: 45
- Yield: 6
Description
Indulge in the delightful flavors of this Mexican Street Corn White Chicken Chili, a comforting and satisfying dish that’s perfect for busy weeknights. Loaded with tender shredded chicken, sweet corn kernels, and a creamy, flavor-packed broth, this recipe is a must-try for chili lovers.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 cups corn kernels (fresh or frozen)
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 8 oz cream cheese, softened
– 1 tsp cumin
– 1 tsp chili powder
– 1 tsp oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– Chopped cilantro, for garnish
– Sliced avocado, for garnish
– Crumbled cotija cheese, for garnish
Instructions
1. – In a large pot or Dutch oven, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. – Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the chicken is cooked through.
3. – Remove the chicken from the pot and shred it using two forks.
4. – Return the shredded chicken to the pot, along with the corn, cream cheese, cumin, chili powder, oregano, salt, and pepper. Stir until the cream cheese is melted and the chili is heated through.
5. – Serve the Mexican Street Corn White Chicken Chili hot, garnished with chopped cilantro, sliced avocado, and crumbled cotija cheese.
Notes
For a thicker chili, you can add an extra 4 oz of cream cheese. Feel free to adjust the seasonings to your taste. This chili also freezes well for easy meal prep.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Conclusion
This “mexican street corn white chicken chili” is the ultimate comfort food, bursting with flavor and texture in every bite. The combination of juicy chicken, sweet corn, and a medley of peppers creates a truly craveable dish that’s sure to become a new family favorite.
I can’t wait for you to try this recipe and experience the same joy that I do when digging into a big, steaming bowl of this chili. Let me know in the comments how it turns out for you, and don’t forget to share your own special twist on this Mexican-inspired masterpiece.
