If you’ve been searching for a cozy, flavorful dish that brings a burst of summery street fair vibes right to your kitchen, then you’re in for a treat with this Street Corn White Chicken Chili Recipe. This chili is an exciting twist on classic white chicken chili, incorporating the irresistible charred sweetness of street-style corn balanced with tender shredded chicken, creamy cheese, and zesty lime juice. It’s layered with the perfect blend of spices and topped with fresh garnishes that make every bite a celebration. Whether you’re craving comfort food or something with a little extra flair, this recipe is guaranteed to become your new favorite go-to.
Ingredients You’ll Need
Getting together the ingredients for the Street Corn White Chicken Chili Recipe is refreshingly simple, but each element plays a vital role in creating the vibrant taste and inviting texture you’ll love. From the aromatic spices to the creamy sour cream and the smoky charred corn, these ingredients come together beautifully to offer a comforting yet uniquely zesty bowl.
- Extra virgin olive oil (2 tablespoons, divided): Essential for sautéing the onion and charring the corn to bring out their robust flavors.
- Small yellow onion (1, finely diced): Adds a sweet and savory base full of depth and aroma.
- Garlic (1 teaspoon, minced): Boosts the chili with its pungent, savory punch.
- Dried oregano (1 teaspoon): Delivers a subtle earthiness that ties the flavors together.
- Chili powder (1 teaspoon): Introduces warm, smoky heat that supports the corn and chicken.
- Ground cumin (½ teaspoon): Brings a fragrant and slightly nutty undertone.
- Chicken broth (4 cups): Forms the rich, flavorful liquid base for the chili.
- Frozen corn (2 cups): The star ingredient—its natural sweetness shines once lightly charred.
- Great northern beans (1 can, 15 ounces, drained): Provides creamy texture and added protein.
- Rotisserie chicken (3 cups, shredded): Makes this chili quick and effortless, packed with tender, juicy meat.
- Cornstarch (¼ cup) and cold water (¼ cup): Whisked together to thicken the chili to luscious perfection.
- Sour cream (1 ½ cups): Adds rich creaminess and balances the heat.
- Monterey Jack cheese (½ cup, shredded): Melts smoothly for a mild, buttery cheesy finish.
- Freshly squeezed lime juice (2 tablespoons): Introduces bright acidity to lift the whole bowl.
- Salt and pepper (to taste): Essential seasonings to make the flavors sing.
- Queso fresco (crumbled): Provides a fresh, tangy topping with a crumbly texture.
- Medium jalapeño (diced): Offers a fresh, spicy kick for those who love a bit of heat.
- Fresh cilantro (chopped): Adds vibrant herbaceous notes and color.
- Tortilla strips: Crunchy garnish that brings satisfying texture contrast.
How to Make Street Corn White Chicken Chili Recipe
Step 1: Sauté the Onion
Start by heating 1 tablespoon of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the finely diced yellow onion. You’ll want to cook it gently for about 4 to 5 minutes, stirring occasionally, until it softens and becomes translucent. This step builds a flavorful base that’s key to your chili.
Step 2: Add Aromatics and Spices
Next, stir in the minced garlic, dried oregano, chili powder, and ground cumin. Keep the flavors lively by cooking this mixture for just about a minute—enough to bloom the spices without burning the garlic. This releases their essential oils, creating a fragrant, inviting aroma that fills your kitchen.
Step 3: Pour in the Chicken Broth and Simmer
Pour in the chicken broth and give everything a good stir to combine. Bring the liquid to a gentle simmer. This gentle heat helps meld the spices with the broth, setting the stage for the luscious chili to come.
Step 4: Char the Corn Separately
While your broth is warming, add the remaining tablespoon of olive oil to a medium skillet over medium-high heat. Once hot and shimmering, add the frozen corn. Stir occasionally and cook until the corn kernels get those beautiful, lightly charred spots—about 5 minutes. This charring adds an irresistible smoky sweetness that makes this chili stand out.
Step 5: Combine Beans, Chicken, and Charred Corn
Once your broth is simmering, stir in the drained great northern beans, shredded rotisserie chicken, and the charred corn. These ingredients add heartiness and texture, transforming the chili into a fulfilling meal.
Step 6: Thicken with Cornstarch Slurry
Whisk together the cornstarch with cold water until smooth, then stir this slurry into your chili. Allow it to simmer, stirring occasionally, for 8 to 10 minutes. This thickens the chili slightly and helps the flavors become even more concentrated and luscious.
Step 7: Stir in Sour Cream, Cheese, and Lime
Turn the heat down to low, then gently stir in the sour cream, shredded Monterey Jack cheese, and freshly squeezed lime juice. This step softens the chili’s texture to creamy perfection while brightening the dish with citrus notes. Season with salt and pepper to taste.
Step 8: Serve Warm with Garnishes
Your Street Corn White Chicken Chili Recipe is ready to enjoy! Ladle it into bowls and top it off with crumbled queso fresco, diced jalapeños, fresh cilantro, and crunchy tortilla strips for a beautiful, tasty finish.
How to Serve Street Corn White Chicken Chili Recipe
Garnishes
Garnishes elevate this chili from great to unforgettable. The crumbled queso fresco adds a fresh, slightly tangy creaminess, while diced jalapeños bring a mild heat that complements the smoky corn. Fresh cilantro offers a pop of color and herbal brightness, and crunchy tortilla strips add just the right amount of texture for contrast.
Side Dishes
This chili pairs wonderfully with simple sides. Consider serving it with warm cornbread or fluffy white rice to soak up every bit of the flavorful broth. A crisp green salad with a light vinaigrette can also balance the richness, making your meal well-rounded and satisfying.
Creative Ways to Present
For a festive look, serve your chili in mini cast iron skillets or rustic bread bowls. Another fun idea is to set up a chili bar with toppings arranged in small bowls, letting everyone customize their bowls with their favorite garnishes and toppings. This makes it perfect for casual dinners or entertaining friends.
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn White Chicken Chili Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Flavors even deepen after resting, making your next meal just as delicious, if not better.
Freezing
If you want to keep the chili longer, it freezes well for up to 3 months. Make sure to cool it completely before transferring it to a freezer-safe container or heavy-duty freezer bags. When thawed, the texture and flavor will still feel fresh and comforting.
Reheating
Reheat your chili gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly. If it thickened too much in the fridge or freezer, just add a splash of chicken broth or water to loosen it up to your desired consistency.
FAQs
Can I use fresh corn instead of frozen for the chili?
Absolutely! Fresh corn, especially when in season, will bring a fantastic sweetness and texture. Just char the fresh kernels in the same way, and you’re good to go.
Is this chili spicy?
This recipe has a gentle warmth from the chili powder and the option to add jalapeños as a topping. You can easily control the heat by adjusting or omitting the jalapeños and chili powder based on your spice preference.
Can I make the chili vegetarian?
Definitely! Substitute the chicken with hearty vegetables like zucchini or mushrooms, and use vegetable broth instead of chicken broth. You can also add extra beans or grains to keep it filling.
What type of cheese works best in this recipe?
Monterey Jack cheese melts smoothly and has a mild flavor that complements the chili’s spices well. However, you could also try mild cheddar or pepper jack for an extra kick.
How can I thicken the chili if I want it thicker?
If you want a thicker chili, you can increase the cornstarch slurry slightly or let the chili simmer longer to reduce the broth. Just be sure to stir often to avoid sticking or burning.
Final Thoughts
Giving the Street Corn White Chicken Chili Recipe a try is like inviting a piece of lively, comforting street food culture into your own home kitchen. It’s easy to make, bursting with flavor, and perfect for sharing with family and friends on any occasion. Once you’ve had a taste of that smoky charred corn mixed with creamy, tangy, and savory notes, you’ll find yourself coming back to this recipe again and again.
Print
Street Corn White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Street Corn White Chicken Chili is a flavorful twist on traditional chili, combining tender shredded rotisserie chicken, lightly charred corn, and creamy white beans in a savory broth. Enhanced with spices like cumin, oregano, and chili powder, and finished with sour cream, Monterey Jack cheese, and fresh lime juice, this chili offers a comforting yet vibrant taste that’s perfect for any season.
Ingredients
Base Ingredients
- 2 tablespoons extra virgin olive oil, (divided)
- 1 small yellow onion, (finely diced)
- 1 teaspoon garlic, (minced)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 4 cups (32 g) chicken broth
- 2 cups (330 g) frozen corn
- 1 can (15 ounces) great northern beans, (drained)
- 3 cups (420 g) rotisserie chicken, (shredded)
Thickening and Creaminess
- ¼ cup (32 g) cornstarch
- ¼ cup cold water
- 1 ½ cups (345 g) sour cream
- ½ cup (56.5 g) Monterey Jack cheese, (shredded)
Finishing Touches
- 2 tablespoons freshly squeezed lime juice, (about 1 lime)
- Salt and pepper, (to taste)
- Queso fresco, (crumbled)
- 1 medium jalapeño, (diced)
- Fresh cilantro, (chopped)
- Tortilla strips
Instructions
- Heat the oil: Add 1 tablespoon of extra virgin olive oil to a large Dutch oven or heavy-bottomed pot over medium heat, allowing it to warm until shimmering.
- Sauté the onion: Add the finely diced yellow onion, cooking while stirring occasionally until softened, about 4 to 5 minutes.
- Add spices and garlic: Stir in the minced garlic, dried oregano, chili powder, and ground cumin. Cook for an additional 1 minute to release the spices’ aromas.
- Add chicken broth and simmer: Pour in the chicken broth, stir well to combine, and bring the mixture to a gentle simmer.
- Char the corn: Meanwhile, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the frozen corn, stirring occasionally, and cook until lightly charred, about 5 minutes. Remove from heat and set aside.
- Combine beans, chicken, and corn: Once the broth is simmering, stir in the drained great northern beans, shredded rotisserie chicken, and the charred corn.
- Prepare and add cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the chili to thicken it. Continue simmering, stirring occasionally, for 8 to 10 minutes until the chili slightly thickens.
- Incorporate sour cream, cheese, and lime: Reduce the heat to low. Stir in the sour cream, shredded Monterey Jack cheese, and freshly squeezed lime juice until fully incorporated. Season with salt and pepper to taste.
- Serve and garnish: Serve the chili warm, garnished with crumbled queso fresco, diced jalapeño, fresh chopped cilantro, and tortilla strips as desired.
Notes
- Using shredded rotisserie chicken saves time and adds rich flavor.
- Charring the corn adds a smoky depth that enhances the overall chili flavor.
- The cornstarch slurry helps achieve the perfect chili thickness without clumping.
- Sour cream and cheese create a creamy, tangy finish that balances the spices.
- Adjust jalapeño quantity for desired heat level.
- Tortilla strips add a enjoyable crunch as a topping.
