Description This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili. It combines the comforting warmth of white chicken chili with the vibrant flavors of Mexican street corn, creating a unique and satisfying dish. Tender shredded chicken simmers in a rich broth infused with aromatic spices, sweet corn, and a hint of lime. Topped with cotija cheese, bacon crumbles, and creamy avocado, this chili is a guaranteed crowd-pleaser.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 1 1/2 cups sour cream
- 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Toppings:
- Cotija cheese, crumbled
- Bacon crumbles
- Tortilla strips
- Sliced avocado
Preparation:
This chili is surprisingly easy to prepare, making it perfect for weeknight dinners or weekend gatherings. The key is to layer the flavors, starting with the aromatic base of onions and jalapenos and building from there. Shredding the chicken adds a delightful texture, and the toppings elevate the dish to restaurant-quality deliciousness.
- Step 1: Prepare the Base: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and sauté the chopped onion and diced jalapeno until the onion begins to soften and become translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Step 2: Add Aromatics and Spices: Add the minced garlic, dried oregano, and chili powder to the pot. Stir constantly for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Step 3: Simmer the Chicken: Pour in the chicken bone broth, then add the chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 4: Shred the Chicken: Once the chicken is cooked, carefully transfer it to a plate. Use two forks to shred the chicken into bite-sized pieces. Set aside.
- Step 5: Create the Creamy Chili: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the chili.
- Step 6: Combine and Thicken: Add the shredded chicken back to the pot with the sour cream, shredded Monterey Jack cheese, frozen sweet white corn, and chopped cilantro. Stir until everything is fully combined and the cheese is melted.
- Step 7: Thicken the Chili (Continued): Give the cornstarch slurry a good stir to ensure the cornstarch hasn’t settled. Pour the slurry into the chili and stir well until fully combined. Simmer uncovered for about 10 minutes, stirring occasionally, to allow the chili to thicken to your desired consistency.
- Step 8: Finish with Lime: Stir in the fresh lime juice. This brightens the flavors and adds a touch of acidity that balances the richness of the chili.
- Step 9: Serve and Garnish: Ladle the chili into bowls and top with your favorite toppings, such as crumbled cotija cheese, crispy bacon crumbles, crunchy tortilla strips, and creamy sliced avocado.
Why You Will Love This Recipe
This Mexican Street Corn White Chicken Chili is a delightful fusion of flavors and textures that will captivate your taste buds. It’s a comforting and satisfying dish that’s perfect for any occasion. The creamy broth, tender chicken, sweet corn, and zesty lime create a harmonious blend that’s both flavorful and comforting. Plus, it’s incredibly versatile – you can easily adjust the spice level to your liking and customize the toppings to create your own signature version. This recipe is also relatively quick and easy to make, making it a great option for busy weeknights.
Serving Suggestions:
- Serve with warm tortilla chips for dipping.
- Offer a side of cornbread for a complete meal.
- Top with a dollop of Greek yogurt or sour cream for extra creaminess.
- Serve with a side salad for a lighter option.
- Make it a chili bar by offering a variety of toppings, such as diced tomatoes, chopped onions, and pickled jalapenos.
Tips:
- For a spicier chili, add more diced jalapeno or a pinch of cayenne pepper.
- If you don’t have chicken bone broth, you can use regular chicken broth or vegetable broth.
- To make this recipe ahead of time, prepare the chili and store it in the refrigerator for up to 3 days. Reheat before serving.
- For a vegetarian option, substitute the chicken with cannellini beans or great northern beans.
- If you prefer a smoother chili, you can use an immersion blender to partially blend the chili before adding the toppings.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information: (Estimates will vary based on specific ingredients and portion sizes)
- Calories: Approximately 400-500 per serving
- Protein: 30-40g per serving
- Sodium: 700-900mg per serving (can be reduced by using low-sodium broth and controlling salt additions)
Conclusion
This Mexican Street Corn White Chicken Chili is a winner! It’s a unique, flavorful, and satisfying dish that’s sure to become a family favorite. The combination of creamy chili and the vibrant flavors of Mexican street corn is simply irresistible. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing party dish, this recipe is a guaranteed hit. Don’t be afraid to experiment with the toppings and make it your own!
Questions and Answers About This Recipe:
- Q: Can I make this chili in a slow cooker?
- A: Yes, you can easily adapt this recipe for a slow cooker. Simply combine all the ingredients (except the sour cream, cheese, cilantro, lime juice, and cornstarch slurry) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, then stir in the remaining ingredients during the last 30 minutes of cooking time.
- Q: Can I freeze this chili?
- A: Yes, this chili freezes well. Allow the chili to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the sour cream may change slightly after freezing, but the flavor will remain delicious.
- Q: What can I substitute for the Monterey Jack cheese?
- A: If you don’t have Monterey Jack cheese, you can substitute it with other cheeses that melt well, such as cheddar cheese, Colby Jack cheese, or Pepper Jack cheese.
- Q: Can I use canned corn instead of frozen corn?
- A: Yes, you can use canned corn instead of frozen corn. Drain the corn before adding it to the chili. You may want to reduce the amount of salt you add to the chili, as canned corn can sometimes be high in sodium.
- Q: How can I make this chili spicier?
- A: There are several ways to increase the spiciness of this chili. You can add more diced jalapeno, use a spicier variety of jalapeno (such as serrano peppers), add a pinch of cayenne pepper, or use a spicy chili powder. You can also add a dash of hot sauce to each serving.
