Mexican Street Corn White Chicken Chili – Creamy, Zesty & Bold!
Mexican Street Corn White Chicken Chili is a delicious and fun twist on traditional chili. This dish combines the taco-inspired flavors of street corn with the comfort of a creamy chicken chili. It’s perfect for family dinners or gatherings with friends. With its bold and zesty taste, everyone will want seconds!
Why Make This Recipe
You should definitely try making this Mexican Street Corn White Chicken Chili because it’s easy to prepare, comforting, and full of flavor. The creamy texture paired with the sweet corn and smoked spices creates a delightful dish that’s great any time of the year. Plus, it’s a fantastic way to vary your regular chili recipes. Your family and friends will surely love it!
How to Make Mexican Street Corn White Chicken Chili
Making Mexican Street Corn White Chicken Chili is simple and fun! Just follow these easy steps below and gather your ingredients for a warm and hearty meal.
Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 3 cups fresh (or frozen) corn kernels
- 1 tbsp butter (or oil)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 poblano peppers, roasted, peeled, seeded & chopped
- 2 (4 oz) cans diced green chiles
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 4 cups low-sodium chicken broth
- 4 oz cream cheese, cubed & softened
- ½ cup Mexican crema (or sour cream)
- Juice of 1 lime (about 2 tbsp)
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Lime wedges
- Tortilla chips or strips, for crunch
Directions:
- In a small bowl, toss the chicken with cumin, chili powder, salt, and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken and sear for 4–5 minutes per side until golden but not fully cooked.
- Remove the chicken to a plate and set aside.
- Reduce heat to medium; add butter to the same pot.
- Once melted, stir in the onion and sauté for 4–5 minutes until softened.
- Add garlic, chopped poblanos, green chiles, smoked paprika, and oregano; cook for 1–2 minutes until fragrant.
- Pour in chicken broth, scraping up any browned bits.
- Return the chicken to the pot, bring to a gentle boil, then reduce to a simmer.
- Cover and simmer for 10–12 minutes, until the chicken is cooked through (internal temperature 165 °F / 74 °C).
- Transfer the chicken to a cutting board and shred using two forks.
- Stir shredded chicken and corn into the simmering broth.
- Add cream cheese and Mexican crema, whisking until smooth and creamy.
- Stir in lime juice and adjust seasoning with salt and pepper to taste.
- Simmer for 2–3 minutes more, until chili is heated through and slightly thickened.
- Ladle chili into bowls.
- Top each serving with cotija cheese, cilantro, and a few tortilla chips.
- Serve immediately with extra lime wedges on the side.
How to Serve Mexican Street Corn White Chicken Chili
Serve your Mexican Street Corn White Chicken Chili hot in bowls. Add toppings like crumbled cotija cheese and chopped cilantro for extra flavor. Don’t forget to have lime wedges and tortilla chips on the side for a delightful crunch!
How to Store Mexican Street Corn White Chicken Chili
To store this chili, let it cool completely first. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the chili for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Mexican Street Corn White Chicken Chili
- For extra flavor, marinate the chicken in spices for about 30 minutes before cooking.
- Use fresh corn if available for a sweeter taste.
- Don’t hesitate to adjust the level of spices to suit your taste.
- Serve with avocado slices for added creaminess.
Variation
You can make this chili vegetarian by substituting the chicken with white beans or chickpeas. For a spicier kick, add diced jalapeños or use spicier chili powders.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it before cooking.
2. Can I make this chili in a slow cooker?
Absolutely! Sear the chicken and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
3. What can I use instead of Mexican crema?
You can use sour cream or Greek yogurt as a substitute for Mexican crema.
