Mexican Street Corn White Chicken Chili Recipe
The moment you dive into a bowl of Mexican Street Corn White Chicken Chili, you’re welcomed by a delightful fusion of creamy textures, vibrant flavors, and just the right amount of spice that warms your soul from the first spoonful. This cozy dish marries tender shredded chicken with sweet corn, zesty lime, and a creamy blend of sour cream and cheeses, all heightened by smoky chile undertones. Whether you’re craving comfort food on a chilly evening or want to impress friends with a twist on classic chili, this recipe delivers a wonderfully satisfying meal that feels both indulgent and fresh. Mexican Street Corn White Chicken Chili is one of those dishes that keeps you coming back for more, making it an instant favorite in any household.
Ingredients You’ll Need
This recipe uses straightforward ingredients that come together to build layers of flavor, texture, and color. Each one plays its part—from the creamy tang of sour cream to the gentle heat of jalapeño—all essential for achieving that perfect balance.
- Boneless, skinless chicken breasts: The tender protein base that soaks up all the delicious flavors.
- Yellow onion, chopped: Adds natural sweetness and a savory depth right from the start.
- Jalapeño, diced: Brings a gentle spicy kick and fresh pepper flavor.
- Chicken bone broth: Rich and full-bodied, it forms the flavorful liquid foundation.
- Sour cream: Adds luscious creaminess and a subtle tang to balance the spices.
- Shredded Monterey Jack cheese: Melts beautifully to create a gooey, cheesy texture; a blend with mild cheddar works wonderfully too.
- Garlic, minced: Infuses the chili with an aromatic punch that wakes up the palate.
- Dried oregano: Provides a warm herbal note typical in Mexican-inspired dishes.
- Chili powder: Offers smoky undertones and a mild heat you can customize.
- Frozen sweet white corn: Adds poppy bursts of sweetness reminiscent of street corn.
- Fresh cilantro, chopped: Brings a refreshing brightness that lifts every bite.
- Lime juice: A zesty finishing touch that cuts through the creaminess with vibrant acidity.
- Cornstarch: Used to gently thicken the chili without weighing it down.
- Water: Mixed with cornstarch to create a smooth slurry for thickening.
- Olive oil: For sautéing and building flavor from the base up.
How to Make Mexican Street Corn White Chicken Chili
Step 1: Sauté the Veggies
Start by heating a tablespoon of olive oil in your pot over medium-high heat. Toss in the chopped onion and diced jalapeño, letting them cook for about 5 minutes until the onions soften and turn translucent. This step is where the magic begins; the flavors mingle and develop a perfect foundation for your chili.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, chili powder, and dried oregano. Let the spices bloom in the hot oil for about a minute, releasing their fragrant aroma and rich flavors. Keep a close eye on the garlic to prevent it from burning—it’s all about coaxing out the best taste here!
Step 3: Cook the Chicken
Pour in the chicken bone broth and place your chicken breasts in the pot. Season with salt and pepper to taste. Bring everything to a rolling boil, then reduce the heat, cover, and let it gently simmer for 10 to 15 minutes. Keep an eye on the chicken to avoid overcooking—it should be moist and tender but cooked through.
Step 4: Shred the Chicken
Remove the chicken breasts and transfer them to a plate. Using two forks, shred the chicken finely—this is the texture that makes this chili so good. If you’re in a rush, a stand mixer can speed up the shredding process! Once shredded, add the chicken right back into the pot to absorb all those savory flavors once more.
Step 5: Make It Creamy
Now comes the fun part—stir in the sour cream, shredded cheese, fresh cilantro, frozen sweet corn, and lime juice. The chili will transform into a creamy, dreamy dish as the cheese melts and everything blends into a harmonious texture. This is where Mexican Street Corn White Chicken Chili truly shines with a rich and zesty personality.
Step 6: Thicken with Cornstarch
Combine the cornstarch with water to make a smooth slurry, then slowly pour it into your chili while stirring. Let the chili simmer uncovered for about 10 more minutes. This step thickens the chili perfectly, creating a luscious consistency without ever feeling heavy or clumpy.
Step 7: Serve It Up!
Ladle your chili into warm bowls and prepare to garnish with your favorite toppings. The best part about Mexican Street Corn White Chicken Chili is how customizable it is—you can truly make it your own with simple extras that add even more texture and flavor.
How to Serve Mexican Street Corn White Chicken Chili
Garnishes
Toppings really elevate this chili to the next level. Consider crispy bacon crumbles for crunch, a sprinkle of cotija cheese for authentic tang, crunchy tortilla strips for a fun texture contrast, and slices of creamy avocado for cooling balance. Fresh cilantro or extra lime wedges can brighten every bite with their vibrant freshness.
Side Dishes
This chili pairs beautifully with warm, crusty cornbread or tortilla chips for scooping up every last drop. A simple green salad with a tangy vinaigrette helps cut through the richness, making the meal feel complete and satisfying without being too heavy.
Creative Ways to Present
For a fun twist, serve Mexican Street Corn White Chicken Chili in small mason jars or mini cast-iron skillets at parties for easy individual servings. You can also layer it over baked potatoes or rice bowls topped with cheese and fresh herbs for a creative weeknight dinner that feels indulgent and wholesome.
Make Ahead and Storage
Storing Leftovers
Store leftover chili in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for enjoying as a quick lunch or dinner the next day.
Freezing
You can freeze Mexican Street Corn White Chicken Chili for up to 3 months. Be sure to cool it completely, then transfer to a freezer-safe container or zip-top bags. Thaw in the fridge overnight before reheating to keep the texture and flavor intact.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent scorching. If the chili has thickened too much, add a splash of chicken broth or water to loosen it up. You can also reheat it in the microwave in short bursts, stirring in between.
FAQs
Can I make this chili using rotisserie chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred the cooked chicken and add it after the broth step. It’ll save time without sacrificing flavor.
Is this chili spicy?
The chili has a mild to moderate heat level from the jalapeño and chili powder, but you can adjust it up or down by removing seeds from the jalapeño or adding more chili powder according to your taste.
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels work beautifully when in season and will add a wonderfully sweet, crisp pop to the chili, making it even more vibrant.
What can I substitute for sour cream?
If you want a lighter version, Greek yogurt is a great substitute that still provides creaminess and a bit of tang without the extra richness.
Does this recipe work in a slow cooker?
It certainly does! Sauté the veggies first, then add all ingredients except the dairy and cornstarch to the slow cooker. Cook on low for 4-6 hours, shred the chicken, then stir in the sour cream, cheese, and thicken with cornstarch at the end.
Final Thoughts
Mexican Street Corn White Chicken Chili is such a comforting, lively dish that brings the best of street food flavors right to your dinner table. It’s easy to make, endlessly satisfying, and perfect for family meals or casual entertaining. Once you make this chili, it’s certain to become a staple you’ll love revisiting again and again. Give it a try—you’ll be amazed at how this dish turns simple ingredients into a festive bowl of happiness!
Print
Mexican Street Corn White Chicken Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Mexican Street Corn White Chicken Chili combines tender shredded chicken with sweet white corn, creamy sour cream, and a blend of flavorful spices. Inspired by the classic Mexican street corn, this creamy chili is both comforting and vibrant, perfect for a cozy meal with a little spice and zest from lime and jalapeño.
Ingredients
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 4 cups chicken bone broth
Vegetables and Herbs
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Spices and Seasonings
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Dairy
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese (or blend of Monterey Jack and mild cheddar)
Thickening Agent
- 3 tablespoons cornstarch
- 3 tablespoons water
Other
- Olive oil (about 1 tablespoon for sautéing)
Instructions
- Sauté the veggies: Heat a tablespoon of olive oil in a pot over medium-high heat. Add the chopped onion and diced jalapeño, cooking them for about 5 minutes until the onion softens and becomes translucent, creating the flavor base for the chili.
- Add garlic and spices: Stir in the minced garlic, chili powder, and dried oregano, cooking for another minute to let the spices bloom in the hot oil. Keep stirring to prevent the garlic from burning.
- Cook the chicken: Pour in the chicken bone broth, add the chicken breasts, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to simmer, cover, and cook for 10-15 minutes until the chicken is cooked through. Watch carefully to avoid overcooking.
- Shred the chicken: Remove the chicken breasts and shred them using two forks or a stand mixer for quicker shredding. Add the shredded chicken back to the pot.
- Make it creamy: Stir in the sour cream, shredded cheese, chopped cilantro, frozen sweet white corn, and lime juice. The chili will become creamy and rich as the cheese melts. Taste and adjust salt and pepper as needed.
- Thicken with cornstarch: Mix the cornstarch and water in a small bowl until smooth, then slowly pour into the chili while stirring. Let the chili simmer uncovered for another 10 minutes to thicken without becoming too heavy.
- Serve it up: Ladle the chili into bowls and garnish with desired toppings such as crispy bacon crumbles, cotija cheese, tortilla strips, and avocado slices for extra texture and flavor.
Notes
- For a spicier version, leave some jalapeño seeds or add a pinch of cayenne pepper.
- Use bone broth for added depth of flavor and nutrition.
- If dairy-free, substitute sour cream and cheese with vegan alternatives.
- Cooked chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust thickening with cornstarch according to preferred chili consistency.
- Garnishing is optional but adds to texture and presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup / Chili
- Method: Simmering, Sautéing
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, easy chicken chili, jalapeño chili, cilantro lime chili, comfort food chili
