If you are hunting for a comforting yet vibrant bowl of chili, look no further than this Mexican Street Corn White Chicken Chili Recipe. It captures all the joy of classic street corn with a creamy, hearty twist that brightens up your dinner table. With tender shredded chicken, sweet bursts of corn, and a lively hint of lime and cilantro, this chili is a dazzling blend of textures and flavors that feels both indulgent and fresh. Whether you’re warming up on a chilly night or craving a crowd-pleasing dish, this recipe promises delicious satisfaction in every spoonful.
Ingredients You’ll Need
This Mexican Street Corn White Chicken Chili Recipe calls for simple, pantry-friendly ingredients that each play a vital role. From the tender chicken breasts to the tangy cotija cheese, every component adds its own layer of flavor, texture, and color, creating a dish that’s as wholesome as it is exciting.
- 4 boneless, skinless chicken breasts: The star protein, providing juicy, lean meat to shred into the chili.
- 1 yellow onion, chopped: Adds natural sweetness and depth when sautéed.
- 1 jalapeño, diced: Brings just the right amount of heat to enliven the dish.
- 4 cups chicken bone broth: Infuses richness and a well-rounded base flavor.
- 1.5 cups sour cream: Adds creamy tang that softens the spices beautifully.
- 1/2 cup shredded Monterey Jack cheese: Melts perfectly for gooey, luscious texture.
- 4 cloves garlic, minced: Boosts aroma and savory notes.
- 1/2 tbsp dried oregano: Offers earthy, herbal undertones.
- 1/2 tsp chili powder: Gives a subtle smoky warmth without overpowering.
- 2 cups frozen sweet white corn: Brings sweetness and that signature street corn vibe.
- 1/2 cup fresh cilantro, chopped: Brightens the chili with fresh, citrusy flavors.
- 1 lime, juiced: Injects zesty piquancy that lifts the entire dish.
- 3 tbsp cornstarch: Combined with water to thicken the chili to the perfect stew-like consistency.
- 3 tbsp water: Used to make the cornstarch slurry for thickening.
- Salt and pepper to taste: To highlight each flavor beautifully.
- Crumbled cotija cheese: Classic Mexican garnish that adds salty, crumbly texture.
- Sliced smoked sausage: Optional, for smoky depth and savory bites.
- Tortilla strips: For adding crunch and a lovely contrast.
- Sliced avocado: Brings creaminess and richness as a finishing touch.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Sauté the aromatics
Start by heating olive oil in a large, heavy-bottomed pot over medium-high heat. Toss in your chopped onion and diced jalapeño, cooking just until the onion begins to soften and turn translucent. This base layer builds wonderful sweetness and subtle heat that sets the stage for everything else.
Step 2: Add garlic and spices
Next, stir in minced garlic, dried oregano, and chili powder. Let these ingredients cook briefly, allowing their fragrance to bloom and mingle. This step unlocks the deeper flavors that make this chili stand out.
Step 3: Create the broth and cook the chicken
Pour in your chicken bone broth, then season with salt and pepper. Nestle the chicken breasts carefully into the pot. Bring everything to a boil before lowering to a gentle simmer. Cover and let the chicken cook through, about 10-15 minutes. This slow simmer lets the flavors meld wonderfully.
Step 4: Prepare the cornstarch slurry
While the chicken cooks, combine cornstarch and water in a small bowl, whisking until smooth. This slurry will help thicken the chili later, giving it that cozy, stew-like texture.
Step 5: Shred the chicken
Once your chicken is fully cooked, carefully remove it from the pot and shred it using two forks. Return the shredded chicken to the pot to soak up all the flavorful broth and become part of the mix.
Step 6: Stir in creamy and fresh ingredients
In goes the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen corn, and lime juice. Stir gently to combine, allowing the creamy, zesty, and sweet notes to blend into a harmonious and irresistible chili base.
Step 7: Thicken the chili
Pour your cornstarch slurry into the pot, stirring thoroughly to prevent lumps. Leave the chili simmering uncovered, stirring occasionally until it thickens—about 10 minutes. This finishing touch gives it that perfect consistency for scooping and savoring.
Step 8: Garnish and serve
Ladle the chili into bowls and add your favorite garnishes, like crumbled cotija cheese, sliced smoked sausage, crispy tortilla strips, or creamy avocado. Each topping adds a unique character, making every bite an adventure.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
Don’t be shy with your toppings. Crumbled cotija cheese lends salty richness, while avocado adds a buttery creaminess. Tortilla strips provide a delightful crunch that contrasts perfectly with the chili’s smoothness. For a smoky kick, try slices of smoked sausage that infuse even more depth and warmth.
Side Dishes
This chili shines on its own but pairs beautifully with fresh tortilla chips, a bright green salad, or even a side of warm cornbread. These sides complement the chili’s creamy heat and add extra layers of texture to your meal.
Creative Ways to Present
For dinner parties or cozy nights in, serve the chili in individual mini cast-iron skillets or rustic bowls. Offer a toppings bar with options like lime wedges, chopped green onions, and hot sauce to let everyone customize their bowl. This playful approach makes the meal interactive and extra fun.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to savor those flavors again soon without any fuss.
Freezing
If you want to keep this Mexican Street Corn White Chicken Chili Recipe for longer, it freezes beautifully. Place portions in freezer-safe containers or bags, removing as much air as possible. It will maintain top quality for up to 3 months, making it a fantastic make-ahead meal.
Reheating
When ready to enjoy leftovers, reheat gently on the stovetop over low-medium heat, stirring occasionally. You might want to add a splash of broth or water if it feels too thick. This helps rejuvenate the chili without losing any of its creamy, comforting character.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut that saves time and adds extra flavor. Just shred it and add it during the step when you would return the cooked chicken to the pot.
Is this chili spicy?
This chili offers a mild to moderate heat thanks to the jalapeño and chili powder. You can adjust the spice level by reducing or increasing the jalapeño or adding a pinch of cayenne if you like it hotter.
Can I substitute the sour cream with something else?
Yes! Greek yogurt is an excellent substitute for sour cream that provides similar creaminess with a bit more tang and protein. Just use the same amount for a similar texture.
What if I don’t have Monterey Jack cheese?
Cheddar or mozzarella can be good alternatives, but Monterey Jack melts beautifully and has a mild, creamy flavor that pairs perfectly with the other ingredients in this chili.
Is there a vegetarian version of this chili?
Definitely. You can omit the chicken and smoked sausage and add extra beans or vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken bone broth to keep it fully vegetarian.
Final Thoughts
There’s something truly special about the Mexican Street Corn White Chicken Chili Recipe that makes it a standout comfort food classic with a festive twist. It’s rich without being heavy, colorful without being complicated, and cozy without sacrificing brightness. I encourage you to whip up a batch soon—you’ll find it quickly becomes a beloved go-to recipe for weeknight dinners or weekend gatherings alike. Trust me, your taste buds will thank you.
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn White Chicken Chili is a creamy, comforting dish packed with tender shredded chicken, sweet white corn, and vibrant flavors from jalapeño, cilantro, and lime. Enhanced with cheese and sour cream for richness, this chili offers a perfect balance of spicy and tangy, topped with traditional garnishes like cotija cheese and avocado for an authentic street-corn inspired experience.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 4 cups chicken bone broth
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/2 tbsp dried oregano
- 1/2 tsp chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tbsp cornstarch
- 3 tbsp water
- Salt and pepper to taste
Optional Toppings
- Crumbled cotija cheese
- Sliced smoked sausage
- Tortilla strips
- Sliced avocado
Instructions
- Sauté Aromatics: Heat a large heavy-bottomed pot over medium-high heat and add olive oil. Sauté the chopped onion and diced jalapeño until the onion starts to soften and become translucent.
- Add Spices and Broth: Stir in minced garlic, dried oregano, and chili powder until fragrant. Pour in the chicken bone broth and season with salt and pepper. Add the chicken breasts to the pot.
- Simmer Chicken: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let cook for 10-15 minutes, or until the chicken is fully cooked through.
- Prepare Cornstarch Slurry: While the chicken cooks, mix cornstarch and water in a small bowl until smooth to create a slurry for thickening the chili later.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot.
- Add Creaminess and Corn: Stir in sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen sweet white corn, and lime juice. Mix well to combine all flavors.
- Thicken Chili: Pour the cornstarch slurry into the pot and stir thoroughly. Let the chili simmer uncovered for about 10 minutes, stirring occasionally until it thickens to your desired consistency.
- Serve and Garnish: Serve the chili hot, garnished with your choice of crumbled cotija cheese, sliced smoked sausage, tortilla strips, and sliced avocado for added texture and flavor.
Notes
- Use bone broth for rich flavor, but you can substitute with regular chicken broth if unavailable.
- Adjust jalapeño quantity based on your spice preference or substitute with a milder pepper.
- For a thicker chili, add more cornstarch slurry gradually while simmering.
- Feel free to omit the smoked sausage or replace it with another protein to customize the dish.
- Leftovers store well for up to 3 days refrigerated and can be reheated on stovetop or microwave.
- To make this recipe gluten free, ensure the chicken broth and sausage are gluten free.
