If you are ready to dive into a bowl of comfort with a fun and flavorful twist, you have got to try this Mexican Street Corn White Chicken Chili Recipe. This vibrant chili combines tender shredded chicken, creamy white beans, and the irresistible flavors of Mexican street corn, making it a standout dish for any occasion. Packed with warm spices, a touch of smokiness, and a creamy texture that will have you coming back for seconds, this recipe is like a fiesta in every spoonful. Whether you are looking to impress guests or cozy up with a hearty meal, this chili brings the perfect balance of zest and comfort to your table.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing a unique taste, texture, or color that makes the Mexican Street Corn White Chicken Chili Recipe truly spectacular. From the fragrant spices to the creamy beans and fresh garnishes, every item plays its part in creating a delicious harmony.
- Olive oil: For sautéing onion and garlic to build a flavorful base.
- Boneless, skinless chicken breasts or thighs: Cooked and shredded for tender, protein-rich morsels throughout the chili.
- Medium onion, diced: Adds sweetness and depth to the chili.
- Garlic cloves, minced: Brings a punch of aromatic flavor that brightens the dish.
- White beans (cannellini or Great Northern): Creamy texture and mild flavor provide heartiness.
- Corn kernels: Use canned, frozen, or roasted for that signature sweet crunch.
- Chicken broth: The flavorful liquid base that brings everything together.
- Heavy cream or half-and-half: Adds luscious creaminess and smooth finish.
- Ground cumin: Essential spice for warm, earthy undertones.
- Chili powder: Gives a gentle smokiness and subtle heat.
- Smoked paprika: Heightens smoky flavor, making the chili irresistible.
- Ground coriander: Adds a delicate citrusy note that balances spices.
- Cayenne pepper (optional): For those who love a bit of kick and extra heat.
- Salt and black pepper: Basics that enhance all other flavors.
- Lime juice: Brings brightness and a fresh finish to the chili.
- Fresh cilantro, chopped: Adds color and herbal freshness as a garnish.
- Mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, garlic powder (for the Mexican street corn topping): Combine to create a creamy, tangy topping that mimics the classic Mexican street corn experience.
- Lime wedges and fresh cilantro (for serving): Final touches that elevate taste and presentation.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Prepare the Chicken
Start by cooking your chicken breasts or thighs. You can either roast, boil, or sauté them until fully cooked and juicy. Then shred the chicken into bite-sized pieces. This tender chicken will be the heart of your chili, soaking up all the wonderful flavors.
Step 2: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add diced onions and garlic and sauté until they become fragrant and translucent. This mixture forms the flavorful foundation of your chili, so take your time to sweat out the sweetness.
Step 3: Build the Chili Base
To the pot, add your shredded chicken, drained white beans, corn kernels, and chicken broth. Stir in the ground cumin, chili powder, smoked paprika, coriander, cayenne pepper (if using), salt, and black pepper. Let everything mingle and simmer gently for about 20 minutes so the flavors can develop deeply and the chili thickens slightly.
Step 4: Add Creaminess
Stir in the heavy cream or half-and-half to give the chili a rich, velvety texture. Finish with a squeeze of fresh lime juice to brighten all the rich flavors and balance the spices beautifully.
Step 5: Prepare the Mexican Street Corn Topping
In a small bowl, combine mayonnaise, sour cream, fresh lime juice, chili powder, garlic powder, and Cotija cheese. Mix in roasted or cooked corn kernels to mimic the classic Mexican street corn toppings that are a perfect contrast to the smooth chili.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
A heaping spoonful of the creamy Mexican street corn topping on each bowl adds texture and bold flavor, while a sprinkle of chopped fresh cilantro brings herbal brightness. Don’t forget the lime wedges on the side to add that extra zing just before digging in.
Side Dishes
This chili pairs wonderfully with crunchy tortilla chips, a fresh side salad, or even warm, buttery cornbread. Those classic accompaniments make every bite more fulfilling and add delightful textural variety.
Creative Ways to Present
For a fun family meal, serve the chili inside hollowed-out bell peppers or mini bread bowls. Another idea is layering the chili in clear glasses topped with the street corn mixture and crushed tortilla chips to make a colorful chili parfait. It’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Store your leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. Just keep the Mexican street corn topping separate until serving to maintain its fresh texture.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Be sure to leave out the cream if you plan to freeze, then stir it in freshly when reheating to avoid curdling.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of chicken broth or water if needed to loosen the consistency. Once hot, stir in the cream and heat through before serving with freshly prepared Mexican street corn topping.
FAQs
Can I use rotisserie chicken instead of cooking the chicken myself?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds extra flavor and saves time, making the Mexican Street Corn White Chicken Chili Recipe even easier to prepare.
Is it possible to make this chili vegetarian?
Yes! Simply omit the chicken and increase the beans and corn. You could also add sautéed mushrooms or a plant-based chicken substitute to maintain the texture and protein content.
What can I substitute for Cotija cheese in the topping?
Feta cheese is a great alternative that provides the same salty, crumbly texture. If you want a milder taste, try queso fresco or a sprinkle of parmesan as well.
How spicy is this chili?
The chili has a gentle warmth with optional cayenne pepper for added heat. Adjust the cayenne and chili powder amounts to suit your personal spice preference, making it family-friendly or with a kick.
Can I make the chili in a slow cooker?
Yes! After sautéing the aromatics, add all ingredients except cream to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream at the end before serving for that creamy finish.
Final Thoughts
This Mexican Street Corn White Chicken Chili Recipe is a delightful blend of comforting chili goodness and the bold flavors of Mexican street corn that’s sure to become a household favorite. It’s easy enough for a weeknight dinner yet special enough to share with friends and family. Give it a try and enjoy a bowl full of warmth, color, and deliciousness that invites smiles with every bite.
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Mexican Street Corn White Chicken Chili combines tender shredded chicken with creamy white beans and corn, accented by warm spices and topped with a flavorful Mexican street corn mixture. It’s a hearty, flavorful dish perfect for a cozy dinner.
Ingredients
Chili
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 1 cup corn kernels (canned, drained or frozen)
- 1 cup roasted corn (optional, for extra flavor)
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
Mexican Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or roasted)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup Cotija cheese or feta cheese
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the chili base: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add chicken and beans: Add the shredded cooked chicken to the pot, followed by the drained white beans and corn. Stir well to combine all the ingredients.
- Season and simmer: Pour in the chicken broth and stir in the cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 20 minutes to allow flavors to meld together.
- Finish with cream and lime: Stir in the heavy cream (or half-and-half) and lime juice. Allow it to heat through but do not boil to prevent curdling. Adjust seasoning with additional salt and pepper if needed.
- Make the Mexican street corn topping: In a skillet, heat the olive oil over medium heat. Add the corn kernels and cook until they are slightly charred and tender, about 5-7 minutes. Remove from heat and transfer to a bowl. Mix in mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and garlic powder until well combined.
- Serve the chili: Ladle the warm chili into bowls. Top each serving with a generous spoonful of the Mexican street corn mixture. Garnish with fresh cilantro and serve with lime wedges on the side. Perfect alongside tortilla chips, cornbread, or a light salad.
Notes
- You can substitute chicken thighs for chicken breasts if you prefer darker meat.
- For a lighter option, use half-and-half instead of heavy cream.
- If you don’t have roasted corn, you can char fresh or frozen corn in a dry skillet to get similar flavor.
- The chili can be made a day ahead to deepen the flavors and reheated gently before serving.
- Adjust the cayenne pepper and chili powder quantities depending on your preferred level of spiciness.
