Mexican Street Corn White Chicken Chili – Creamy, Zesty & Flavor‑Packed
Introduction
This chili takes the cozy comfort of white chicken chili and elevates it with the flavors of Mexican street corn. Tender chicken, sweet corn, creamy broth, and a touch of lime come together in a bowl that’s rich, tangy, and irresistible.
Ingredients
Chili Base
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeño, diced
4 cups chicken bone broth
1½ cups sour cream
½ cup shredded Monterey Jack cheese (or blend with mild cheddar)
4 cloves garlic, minced
½ tbsp dried oregano
½ tsp chili powder
2 cups frozen sweet white corn
½ cup fresh cilantro, chopped
Juice of 1 lime
3 tbsp cornstarch + 3 tbsp water (slurry)
Olive oil
Optional Toppings
Cotija cheese
Bacon crumbles
Tortilla strips
Sliced avocado
Step‑by‑Step Instructions
Step 1: Sear Chicken
Heat olive oil in a large pot over medium heat. Add chicken breasts and sear until lightly golden. Remove and set aside.
Step 2: Build Flavor
In the same pot, sauté onion, jalapeño, and garlic until fragrant. Stir in oregano and chili powder.
Step 3: Simmer
Add chicken back to pot with broth. Simmer 20–25 minutes until chicken is cooked through. Shred chicken with two forks.
Step 4: Creamy Base
Reduce heat. Stir in sour cream, cheese, and corn. Mix until smooth and creamy.
Step 5: Thicken
Whisk cornstarch with water to make slurry. Stir into chili and simmer until thickened.
Step 6: Bright Finish
Add lime juice and cilantro. Adjust seasoning with salt and pepper.
Step 7: Serve
Ladle into bowls. Garnish with cotija, bacon crumbles, tortilla strips, or avocado.
Tips & Tricks
Extra smoky flavor: Grill corn before adding.
Spice control: Add more jalapeño or chili powder for heat.
Make ahead: Chili thickens and tastes even better the next day.
Storage: Refrigerate up to 4 days or freeze for 2 months.
Variations
Veggie Version: Swap chicken for black beans and roasted peppers.
Cheesy Twist: Add cream cheese for extra richness.
Southwest Style: Stir in roasted poblano peppers.
Fiesta Garnish: Top with pickled red onions for tang.
Serving Ideas
Pair with warm cornbread or tortillas.
Serve in bread bowls for a cozy presentation.
Add a side of Mexican rice for a full meal.
Garnish with lime wedges for brightness.
FAQs
Q: Can I use rotisserie chicken?
Yes, it’s a great shortcut—just shred and add in Step 3.
Q: Can I make this in a slow cooker?
Absolutely—cook chicken, broth, onion, jalapeño, and spices on low for 6 hours, then stir in cream, cheese, and corn before serving.
Q: Can I make it dairy‑free?
Yes, use coconut cream and dairy‑free cheese alternatives.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: ~55 minutes
Servings: 6–8
Final Thoughts
This Mexican Street Corn White Chicken Chili is creamy, zesty, and packed with flavor. It’s a festive twist on a classic comfort dish—perfect for chilly nights or lively gatherings.