Zesty Mexican Street Corn White Chicken Chili Recipe

Summer heat calls for a zesty twist on classic chili with this mouthwatering Mexican street corn white chicken chili that blends smoky and creamy flavors.

Kernels of sweet corn burst with vibrant char, while tender chicken creates a hearty base that delights the palate.

Rich, velvety broth marries perfectly with robust spices and tangy garnishes.

Each spoonful delivers a symphony of textures and tastes that dance across your tongue.

Creamy and bold, this chili breaks traditional boundaries with its street-style inspiration.

Jalapeños and cilantro add a punch of freshness that elevates every bite.

Grab a bowl and experience a culinary journey that transforms comfort food into an unforgettable meal.

Hearty Mexican Street Corn White Chicken Chili

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Ingredients For Mexican Street Corn Chicken Chili

• Chicken Breasts: A lean and tender protein that absorbs the chili's rich flavors and provides substantial nutrition.

• Onion, Jalapeno: These vegetables add depth and a gentle heat to the chili's base.
• Garlic: Provides a robust and aromatic flavor foundation.
• Oregano, Chili Powder: Classic Mexican spices that enhance the overall taste profile.
• Salt, Pepper: Essential seasonings that balance and elevate the dish's flavors.

• Chicken Broth: Creates a flavorful liquid base for the chili.
• Olive Oil: Used for sautéing and adding a subtle richness.
• Cornstarch, Water: Combines to create a slurry that thickens the chili smoothly.

• Sour Cream: Adds creaminess and a tangy undertone to the chili.
• Monterey Jack Cheese: Melts beautifully and contributes a mild, creamy texture.

• Fresh Cilantro: Provides a bright, fresh herb note.
• Sweet Corn: Adds sweetness and a pleasant texture to the chili.
• Lime Juice: Introduces a zesty, citrusy brightness.

• Bacon, Cotija Cheese Crumbles, Tortilla Strips, Sliced Avocado: Provide additional texture and flavor complexity.

Stepwise Mexican Street Corn Chili Preparation

Step 1: Kickstart the Flavor Base

Heat a large, heavy-bottomed pot on medium-high heat and drizzle olive oil. Toss in diced onions and chopped jalapeños, sautéing until the onions turn translucent and soft.

Step 2: Awaken the Spices

Sprinkle in minced garlic, crumbled oregano, and vibrant chili powder. Stir the aromatics until they dance together and release their incredible fragrance.

Step 3: Build the Liquid Foundation

Pour in chicken broth and gently add whole chicken breasts. Season with salt and pepper.

Bring the mixture to a rolling boil, then reduce to a gentle simmer.

Step 4: Perfectly Poach the Chicken

Cover the pot and let the chicken cook for 10-15 minutes until it’s tender and fully cooked through.

Step 5: Create the Thickening Magic

While the chicken simmers, whisk cornstarch and water in a small bowl to create a smooth slurry.

Step 6: Shred the Star Ingredient

Transfer the cooked chicken to a cutting board and use two forks to pull it apart into delicate, juicy shreds.

Step 7: Blend in Creamy Goodness

• Tangy sour cream
• Melty Monterey Jack cheese
• Fresh cilantro
• Sweet corn kernels
• Zesty lime juice

Step 8: Thicken and Simmer

Pour in the cornstarch slurry and stir until the chili becomes luxuriously smooth and thick. Let it simmer uncovered for 10 minutes, stirring occasionally.

Step 9: Serve with Spectacular Toppings

• Crispy bacon bits
• Crumbled cotija cheese
• Crunchy tortilla strips
• Creamy avocado slices

Tips For Flavorful Chicken Chili

• Toast oregano and chili powder in oil before adding other ingredients to intensify their aromatic profiles and release deeper, richer flavors.
• Gradually add cornstarch slurry while stirring to prevent lumps and achieve the perfect chili consistency without making it too thick or runny.
• Remove chicken breasts precisely at 165°F internal temperature to ensure juicy, perfectly cooked meat that shreds easily without becoming dry.
• Let chili simmer uncovered during the last 10 minutes to allow liquid reduction and help ingredients meld together, creating a more concentrated and harmonious taste.
• Replace chicken breasts with rotisserie chicken or leftover grilled chicken to reduce cooking time and add a smoky dimension to the chili.

Variations For Mexican Street Corn Chili

• Vegetarian Corn Chili: Replace chicken with plant-based protein like black beans or tofu, maintaining the same spice blend and corn elements for a meat-free version.
• Dairy-Free Adaptation: Swap sour cream and Monterey Jack cheese with coconut cream and nutritional yeast for creamy texture without dairy.
• Spicy Green Chili Variation: Incorporate roasted green chiles instead of jalapeños, adding deeper smoky heat and transforming the flavor profile.
• Low-Carb Option: Substitute sweet corn with cauliflower florets and reduce cornstarch, creating a lighter, keto-friendly alternative that preserves the original recipe's essence.

Foods To Enjoy With Chicken Chili

• Craft a Crisp Mexican Lager Pairing: Grab a light, refreshing Mexican beer like Modelo Especial or Corona Extra to complement the chili's rich, spicy flavors and cut through the creamy texture.
• Enhance with Zesty Margarita: Mix a classic margarita with fresh lime juice, tequila, and a touch of agave nectar to echo the dish's citrusy notes and provide a cool, tangy contrast.
• Serve with Warm Cornbread Sidekick: Bake a batch of jalapeño-cheddar cornbread to add a complementary corn element that matches the chili's sweet corn profile and provides a delightful textural contrast.

How To Store Mexican Street Corn Chili

• Store leftover chili in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain flavor quality.
• Pack chili in freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with date and contents.
• Transfer desired portion to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat in 30-second intervals, stirring between each to distribute heat evenly. Add a splash of chicken broth if needed to restore moisture.

FAQs

• What makes this chili different from traditional chili?

This recipe combines classic chili flavors with Mexican street corn elements, using ingredients like jalapeno, lime juice, and sweet corn to create a unique, creamy white chicken chili with a zesty twist.

• Can I make this recipe spicier or milder?

Absolutely! Adjust the heat by increasing or decreasing the amount of jalapeno. For more heat, keep the jalapeno seeds; for less heat, remove them before chopping.

• Is this recipe gluten-free?

The recipe isn’t automatically gluten-free due to the cornstarch slurry. Use a gluten-free cornstarch alternative to make it suitable for those with gluten sensitivities.

Mexican Street Corn White Chicken Chili Recipe

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4.7 from 24 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Spice-packed Mexican street corn white chicken chili brings southwestern comfort straight to kitchen tables with robust flavors and hearty ingredients. Bold chili meets creamy corn in a soulful bowl that promises warmth and satisfaction for hungry family members.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless, skinless chicken breasts (8–10 points)

Vegetables and Aromatics:

• 1 yellow onion (0 points)
• 1 jalapeno (0 points)
• 4 cloves garlic (0 points)
• 2 cups frozen sweet white corn (2–3 points)
• 1/2 cup fresh cilantro (0 points)

Liquids, Seasonings, and Dairy:

• 4 cups chicken bone broth (2–3 points)
• 1.5 cups sour cream (12–15 points)
• 1/2 cup shredded Monterey Jack cheese (5–6 points)
• 1/2 tablespoon dried oregano (0 points)
• 1/2 teaspoon chili powder (0 points)
• 1 lime, juiced (0 points)
• 3 tablespoons cornstarch (1–2 points)
• 3 tablespoons water (0 points)

Optional Toppings:

• bacon
• cotija cheese crumbles
• tortilla strips
• sliced avocado

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Instructions

1. Warm a robust pot over medium-high heat, drizzling olive oil to coat the bottom surface.
2. Introduce diced onions and jalapeños, sautéing until onions transform into a translucent, tender state.
3. Incorporate minced garlic, dried oregano, and robust chili powder, blending the aromatic spices thoroughly.
4. Pour chicken broth into the pot, adding whole chicken breasts seasoned with salt and pepper. Elevate the liquid to a rolling boil.
5. Reduce heat to a gentle simmer, cover the pot, and allow chicken to poach for 12-14 minutes until completely cooked through.
6. While chicken cooks, whisk cornstarch and water together, creating a smooth thickening agent.
7. Extract chicken onto a cutting board, using two forks to meticulously shred the tender meat into delicate strands.
8. Return shredded chicken to the simmering liquid, folding in creamy sour cream, melty Monterey Jack cheese, fresh cilantro, sweet corn kernels, and zesty lime juice.
9. Integrate cornstarch slurry, stirring continuously until the chili reaches a luxurious, velvety consistency.
10. Allow the chili to simmer uncovered for 8-10 minutes, developing deeper flavors.
11. Ladle the steaming chili into serving bowls, garnishing with crispy bacon bits, crumbled cotija cheese, crunchy tortilla strips, and creamy avocado slices.

Notes

• Boost protein by swapping chicken breasts with rotisserie chicken or shredded turkey for quicker preparation.
• Transform recipe into a vegetarian delight by replacing chicken with plant-based protein like black beans or tofu.
• Control spice levels by removing jalapeño seeds or substituting with milder green chiles for a family-friendly version.
• Enhance dairy-free needs by using coconut cream instead of sour cream and nutritional yeast in place of cheese.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 314 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 29 g
• Cholesterol: 95 mg