Mexican Street Corn White Chicken Chili Recipe

Mexican Street Corn White Chicken Chili combines the best of two beloved dishes: the savory, creamy richness of white chicken chili and the smoky, sweet flavors of Mexican street corn. This fusion dish is perfect for chilly nights or when you’re craving something hearty yet vibrant. With tender chicken, charred corn, creamy broth, and a blend of spices, this chili is not only comforting but also bursting with fresh flavors.

Step 1: Prepare the Chicken and Broth

1. Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts (or thighs) and sear for 3-4 minutes on each side until they develop a nice golden-brown crust. This step locks in flavor and helps the chicken hold its moisture. Once seared, remove the chicken from the pot and set it aside on a plate.
2. Sauté the Aromatics: In the same pot, add the diced onion and sauté for about 5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. This adds a depth of flavor to the chili base.
3. Add the Spices: Stir in the cumin, coriander, smoked paprika, and chili powder. Toast the spices for 1 minute to release their aromatic oils, which will enhance the flavor of the chili.
4. Pour in the Broth: Add the chicken broth to the pot, scraping up any browned bits from the bottom of the pan (this is where a lot of flavor is concentrated). Return the seared chicken to the pot.
5. Simmer the Chicken: Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the chicken is cooked through and tender. You can check the doneness of the chicken by using a meat thermometer (internal temperature should reach 165°F) or by slicing into the thickest part of the chicken breast.
6. Shred the Chicken: Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and continue simmering.

Step 2: Prepare the Corn

1. Char the Corn: If you’re using fresh or frozen corn kernels, you can char them in a skillet for an authentic street corn flavor. Heat a dry cast-iron skillet over medium-high heat and add the corn. Cook the kernels, stirring occasionally, until they are slightly charred (about 5-7 minutes). This adds a smoky sweetness to the chili that enhances the overall dish. If you’re using canned corn, simply drain and rinse the kernels before adding them to the chili, though charring them is recommended for the best flavor.
2. Add the Corn: Add both the charred corn and regular corn to the pot along with the diced green chilies. Stir to combine.

Step 3: Add Creaminess

1. Stir in the Cream Cheese: For an extra creamy texture, add the cream cheese to the chili and stir until it melts completely into the broth. This will thicken the chili and give it a luxurious mouthfeel. If you prefer a lighter version, you can skip this step.
2. Add Sour Cream: Stir in the sour cream (or Greek yogurt) to make the chili rich and creamy. The tang from the sour cream complements the smoky sweetness of the corn and balances the spices.
3. Finish with Lime Juice: Add freshly squeezed lime juice to the chili, which will brighten the dish and provide a refreshing contrast to the creamy base.

Step 4: Season and Simmer

1. Season the Chili: Taste the chili and season it with salt and pepper as needed. Depending on the saltiness of your broth and beans, you may need to adjust the seasoning.
2. Simmer for Extra Flavor: Allow the chili to simmer for another 10 minutes to let the flavors meld together. If you prefer a thicker chili, you can simmer it uncovered to allow some of the liquid to evaporate, or you can mash some of the beans to thicken the broth naturally.

Step 5: Serve and Garnish

1. Serve the Chili: Ladle the chili into bowls, making sure to get plenty of the chicken, beans, and corn in each serving.
2. Add Toppings: Top each bowl with crumbled Cotija cheese, chopped cilantro, diced avocado, and a drizzle of Mexican crema or sour cream. Serve with lime wedges for squeezing over the top and crushed tortilla chips for added crunch.
3. Enjoy: Serve the chili hot and enjoy the rich, comforting flavors of this unique fusion dish.

Cooking Tips

• Use Chicken Thighs for Extra Juiciness: While chicken breasts are a leaner option, chicken thighs offer more moisture and flavor. You can use either depending on your preference.
• Adjust the Heat Level: If you prefer a spicier chili, you can add more chili powder, diced jalapeños, or even a dash of cayenne pepper. For a milder chili, stick with the green chilies and reduce or omit the chili powder.
• Use Rotisserie Chicken for Convenience: If you’re short on time, you can use pre-cooked rotisserie chicken. Simply shred the chicken and add it to the chili during the last 10 minutes of cooking.
• Make It Ahead: Like many chili recipes, this one tastes even better the next day as the flavors have time to meld together. You can make it a day in advance and reheat it when ready to serve.

Variations

• Vegetarian Option: For a vegetarian version of this chili, substitute the chicken with more beans or plant-based chicken alternatives. You can also add extra vegetables such as zucchini or bell peppers for more bulk and flavor.
• Dairy-Free Option: For a dairy-free version, skip the cream cheese and sour cream. You can still achieve a creamy texture by blending a portion of the white beans into the chili. Use a dairy-free cheese alternative for the topping if desired.
• Spicy Cornbread Pairing: Serve your chili with a side of spicy jalapeño cornbread for an extra touch of Southwestern flavor. The sweetness of the cornbread pairs well with the creamy, tangy chili.

Conclusion

Mexican Street Corn White Chicken Chili is a bold and flavorful fusion dish that will quickly become a household favorite. With a creamy, tangy broth, smoky charred corn, and tender chicken, this chili offers the perfect combination of comfort and excitement. Whether you’re serving it for a weeknight dinner or a weekend gathering, it’s sure to impress with its vibrant flavors and satisfying texture. Plus, with a range of toppings and possible variations, this dish is endlessly customizable to suit your personal taste.

Yield: 6

Mexican Street Corn White Chicken Chili Recipe

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Mexican Street Corn White Chicken Chili combines the best of two beloved dishes: the savory, creamy richness of white chicken chili and the smoky, sweet flavors of Mexican street corn. This fusion dish is perfect for chilly nights or when you're craving something hearty yet vibrant. With tender chicken, charred corn, creamy broth, and a blend of spices, this chili is not only comforting but also bursting with fresh flavors.-

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• For the Chili:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) sweet corn kernels, drained
• 3 cups chicken broth
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1/2 cup heavy cream (optional for extra creaminess)
• 1 cup Cotija cheese, crumbled
• Salt and pepper to taste
• For the Toppings:
• 2 ears fresh corn, grilled and kernels removed (or 1 cup frozen charred corn)
• 1/4 cup chopped cilantro
• 1/4 cup crumbled Cotija cheese
• Lime wedges
• Sliced jalapeños (optional for heat)
• Tortilla chips for serving

Instructions

1. Cook the Chicken:

• Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
• Add the bite-sized chicken pieces, cooking until browned on all sides, about 5-6 minutes.

2. Add Spices and Green Chiles:

• Stir in cumin, chili powder, smoked paprika, and ground coriander. Cook for 1 minute until fragrant.
• Add the diced green chiles and stir to combine.

3. Simmer the Chili:

• Pour in the chicken broth, beans, and corn. Bring the mixture to a simmer, reduce heat, and cook for 20 minutes, allowing the flavors to meld and the chicken to become tender.

4. Make It Creamy:

• In a small bowl, mix the sour cream, cream cheese, and heavy cream (if using) until smooth. Gradually stir this mixture into the chili, cooking for another 5 minutes to thicken and creamify the chili.

5. Finish with Cotija:

• Stir in 1 cup of crumbled Cotija cheese, mixing until melted and incorporated. Adjust seasoning with salt and pepper to taste.

6. Prepare the Toppings:

• While the chili simmers, grill the fresh corn (if using) until slightly charred. Remove the kernels from the cob.
• Set aside for topping the chili.

7. Serve and Garnish:

• Ladle the chili into bowls and top with grilled corn, chopped cilantro, extra crumbled Cotija cheese, lime wedges, and sliced jalapeños for added heat.
• Serve with tortilla chips on the side for dipping.

Notes

Charred Corn: For an authentic street corn flavor, grill fresh corn on the cob until charred, or use frozen corn kernels and char them in a skillet.

Make it Spicier: Add diced jalapeños or more chili powder for a spicier kick.

Meal Prep: This chili stores well and can be made ahead of time. Reheat it over low heat and add a splash of chicken broth if it thickens too much.