PERFECT MEXICAN STREET CORN WHITE CHICKEN CHILI

Imagine the sweet, charred kernels of Mexican street corn mingling with the rich, creamy base of white chicken chili, a hint of lime dancing on your tongue, and a subtle kick of spice warming you from the inside out. This isn’t your average bowl of chili; it’s a flavor fiesta waiting to happen. Prepare to be amazed by this incredible Mexican Street Corn White Chicken Chili – it’s easier to make than you think and guaranteed to become a new family favorite!

The Dream Team: Ingredients You’ll Need

For the Chili:

• Chicken: 2 lbs boneless, skinless chicken breasts
• Onion: 1 large yellow onion, chopped
• Garlic: 4 cloves garlic, minced
• Corn: 2 cups frozen or canned corn, or kernels cut from 3 ears of fresh corn (if using fresh, grill or char it for extra flavor!)
• Canned Beans: 2 (15-ounce) cans great northern beans, rinsed and drained
• Green Chiles: 1 (4-ounce) can diced green chiles
• Chicken Broth: 6 cups chicken broth
• Cream Cheese: 4 ounces cream cheese, softened
• Sour Cream: ½ cup sour cream
• Lime Juice: 2 tablespoons fresh lime juice
• Spices: 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional, for extra heat), salt and pepper to taste
• Olive Oil: 2 tablespoons olive oil

For the “Elote” Topping:

• Mayonnaise: ¼ cup mayonnaise
• Cotija Cheese: ¼ cup crumbled cotija cheese (or feta cheese as a substitute)
• Cilantro: 2 tablespoons chopped fresh cilantro
• Lime: Lime wedges, for serving
• Chili Powder or Tajin: For sprinkling

Prepping for Chili Perfection

Before we dive into the cooking, let’s talk about some prep work. This is where you can really customize the flavors to your liking! First, take a moment to chop your onion and mince your garlic. If you’re using fresh corn, this is the time to grill or char it. I love grilling mine because it adds that authentic street corn smoky flavor that really elevates the dish. Just brush the corn with a little oil and grill it until it’s lightly charred, then cut the kernels off the cob.

While you are prepping, you might also want to consider making Mexican Street Corn Pasta Salad for a complementary side dish!

Let’s Get Cooking: Step-by-Step Instructions

Alright, friend, ready to create some chili magic? Here’s how we’re going to bring this Mexican Street Corn White Chicken Chili to life:

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 2: Brown the Chicken

1. Add the chicken breasts to the pot and cook until lightly browned on all sides. Don’t worry about cooking them all the way through at this point. We just want to get some color on them.

Step 3: Build the Chili Base

1. Pour in the chicken broth, add the great northern beans, diced green chiles, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
2. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds.

Step 4: Shred the Chicken

1. Remove the chicken breasts from the pot and shred them with two forks.
2. Return the shredded chicken to the pot.

Step 5: Creamy Dreamy Time

1. Stir in the softened cream cheese until it is completely melted and the chili is smooth and creamy. This might take a few minutes, so be patient!
2. Remove the pot from the heat and stir in the sour cream and lime juice. The sour cream will add a wonderful tang and richness, while the lime juice brightens up all the flavors.
3. Add the corn and stir to combine.

Step 6: Taste and Adjust

1. Taste the chili and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or lime juice to suit your preference. Remember, you are the chef here!

Step 7: Assemble the “Elote” Topping

1. While the chili is simmering, prepare the “elote” topping. In a small bowl, combine the mayonnaise, crumbled cotija cheese, and chopped cilantro.

Serving Suggestions: Let’s Get This Party Started!

Now for the fun part: serving! Ladle the Mexican Street Corn White Chicken Chili into bowls and top with a generous dollop of the “elote” topping. Sprinkle with a little extra chili powder or Tajin for a pop of color and flavor. Serve with lime wedges for squeezing. You can also add some crushed tortilla chips for a bit of crunch. Don’t forget a side of warm cornbread or some crusty bread for dipping!

This chili is also fantastic served with a side of Chicken Taco Soup, for those who want an extra kick!

Variations and Substitutions: Make It Your Own

This recipe is just a starting point – feel free to get creative and customize it to your liking! Here are a few ideas:

• Spice Level: If you like your chili extra spicy, add more cayenne pepper or a pinch of red pepper flakes. You could also use a spicier variety of green chiles.
• Protein: If you don’t have chicken breasts on hand, you can use shredded rotisserie chicken or ground chicken. You could even use canned chicken in a pinch, but I recommend using fresh or rotisserie for the best flavor.
• Beans: Feel free to swap out the great northern beans for cannellini beans or even black beans.
• Vegetarian Option: To make this chili vegetarian, simply omit the chicken and add more beans or vegetables, such as chopped bell peppers or zucchini.
• Make it in the Slow Cooker: You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients (except the cream cheese and sour cream) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the cream cheese and sour cream before serving. You might also like Slow Cooker Street Corn Chicken if you are wanting to set it and forget it.
• Try a Different Soup: Consider making Crockpot Mexican Street Corn Soup for a similar meal!

Troubleshooting: Tips and Tricks

Sometimes things don’t go exactly as planned in the kitchen. Don’t worry, I’ve got your back! Here are a few common chili problems and how to fix them:

• Chili is too thick: Add more chicken broth until it reaches your desired consistency.
• Chili is too thin: Simmer the chili uncovered for a longer period of time to allow some of the liquid to evaporate. You can also mash some of the beans to thicken it up.
• Chili is not flavorful enough: Add more spices, such as chili powder, cumin, or smoked paprika. A squeeze of lime juice can also brighten up the flavors.
• Chili is too spicy: Add a dollop of sour cream or plain yogurt to each bowl to cool it down. You can also add a little bit of sugar to balance out the heat.

If you’re a fan of white chicken chili in general, be sure to check out this quick and easy White Chicken Chili recipe for another delicious meal!

Storage and Reheating: Chili for Days

This Mexican Street Corn White Chicken Chili is even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stovetop or in the microwave until heated through. You may need to add a little bit of chicken broth to thin it out if it has thickened up too much during storage.

You can also freeze this chili for longer storage. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Beyond the Bowl: Creative Ways to Use Leftover Chili

Okay, let’s say you made a *huge* batch of this chili (because, let’s be honest, it’s hard to resist!). What do you do with the leftovers? Here are a few creative ideas:

• Chili Cheese Fries: Top a pile of crispy fries with the chili and shredded cheese for a comforting treat.
• Chili Dogs: Spoon the chili over hot dogs for a classic chili dog.
• Chili Nachos: Layer tortilla chips with the chili, cheese, and your favorite toppings for a crowd-pleasing appetizer.
• Chili Baked Potatoes: Top baked potatoes with the chili, sour cream, and chives for a hearty meal.
• Chili Mac and Cheese: Stir the chili into mac and cheese for a delicious twist on a classic comfort food.

Final Thoughts: Embrace the Flavor Fiesta!

So, there you have it – my ultimate guide to making the most amazing Mexican Street Corn White Chicken Chili. I hope you enjoy this recipe as much as I do. It’s a guaranteed crowd-pleaser and a delicious way to spice up your chili game. Don’t be afraid to experiment with the flavors and make it your own. Happy cooking, my friend!

Perfect Mexican Street Corn White Chicken Chili

This Mexican Street Corn White Chicken Chili combines the flavors of elote with a creamy white chicken chili. It’s an easy-to-make and customizable dish that’s perfect for a family meal, offering a delightful blend of sweetness, spice, and smoky flavors.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 cups frozen or canned corn, or kernels cut from 3 ears of fresh corn
• 6 cups chicken broth
• 4 ounces cream cheese, softened
• ½ cup sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper optional
• Salt and pepper to taste
• ¼ cup mayonnaise
• ¼ cup crumbled cotija cheese or feta cheese
• 2 tablespoons chopped fresh cilantro
• Lime wedges, for serving
• Chili powder or Tajin, for sprinkling

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Garlic mincer
• Grill (optional, for fresh corn)
• Tongs (optional, for grilling corn)
• Small bowl
• Fork
• Measuring cups and spoons

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the chicken breasts to the pot and cook until lightly browned on all sides.
5. Pour in the chicken broth, add the great northern beans, diced green chiles, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
6. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds.
8. Remove the chicken breasts from the pot and shred them with two forks.
9. Return the shredded chicken to the pot.
10. Stir in the softened cream cheese until it is completely melted and the chili is smooth and creamy.
11. Remove the pot from the heat and stir in the sour cream and lime juice.
12. Add the corn and stir to combine.
13. Taste the chili and adjust the seasoning as needed.
14. In a small bowl, combine the mayonnaise, crumbled cotija cheese, and chopped cilantro to make the ‘elote’ topping.
15. Ladle the chili into bowls and top with a generous dollop of the ‘elote’ topping.
16. Sprinkle with a little extra chili powder or Tajin for a pop of color and flavor.
17. Serve with lime wedges for squeezing.

Notes

Spice Level: Add more cayenne pepper or red pepper flakes for a spicier chili.
Protein: Use shredded rotisserie chicken or ground chicken instead of chicken breasts.
Beans: Swap great northern beans for cannellini or black beans.
Vegetarian Option: Omit the chicken and add more beans or vegetables.
Slow Cooker: Combine all ingredients (except cream cheese and sour cream) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream cheese and sour cream before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months.
Thickening: To thicken chili, simmer uncovered or mash some beans. To thin, add chicken broth.
Serving suggestions: Serve with tortilla chips, cornbread, or crusty bread.