Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups cooked chicken, shredded (about 2 large chicken breasts)
- 4 cups chicken broth
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 2 cups frozen corn
- 1/2 cup heavy cream or sour cream
- Salt and black pepper to taste
For the “Street Corn” Toppings:
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
- Mexican crema or sour cream, for serving
- Chili powder, for garnish
Let’s Talk About What Makes This Chili So Special
Okay, friend, let’s get real. White chicken chili is already amazing, but adding the Mexican street corn element? That’s next-level deliciousness. The sweetness of the corn, the salty cotija cheese, the zing of the lime—it all works together beautifully. And don’t be intimidated by the ingredient list. It’s mostly pantry staples, and the whole thing comes together faster than you think.
The Secret Ingredient: Trust Yourself!
Seriously! Chili is one of those forgiving dishes that’s hard to mess up. Taste as you go, adjust the seasonings to your liking, and don’t be afraid to experiment. If you want it spicier, add more jalapeño or cayenne. If you want it creamier, add more cream cheese. This recipe is just a starting point; make it your own!
Step-by-Step Instructions: From Prep to Plate
-
Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly tender.
-
Bloom the Spices:
Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, until fragrant. This step really wakes up the spices and adds depth of flavor to the chili.
-
Combine the Ingredients:
Add the shredded chicken, chicken broth, great northern beans, cannellini beans, diced tomatoes and green chilies, and frozen corn to the pot. Stir well to combine.
-
Simmer for Flavor:
Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the better it tastes!
-
Make it Creamy (Optional):
Stir in the heavy cream or sour cream. Cook for another 5 minutes to heat through. Taste and season with salt and black pepper as needed. Remember, salt is your friend! Don’t be afraid to add enough to bring out all the other flavors.
-
Serve and Garnish:
Ladle the chili into bowls and top with crumbled cotija cheese, chopped fresh cilantro, a dollop of Mexican crema or sour cream, a sprinkle of chili powder, and a lime wedge. Squeeze the lime juice over the chili just before eating for a burst of freshness.
Pro Tips and Troubleshooting
- Chicken Prep: The easiest way to get shredded chicken is to use a rotisserie chicken from the store. You can also boil or bake chicken breasts and then shred them with two forks.
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to your liking. If you’re sensitive to spice, start with a small amount and add more as needed.
- Thickening the Chili: If your chili is too thin, you can mash some of the beans with a fork or use an immersion blender to puree a portion of the chili. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili.
- Thinning the Chili: If your chili is too thick, simply add more chicken broth until you reach your desired consistency.
- Make Ahead: This chili is even better the next day! The flavors have more time to develop. Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: 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 months.
Variations to Make it Your Own
- Add More Veggies: Feel free to add other vegetables like diced zucchini, carrots, or celery.
- Use Different Beans: Pinto beans or black beans would also work well in this chili.
- Smoked Corn: For an even more intense flavor, use smoked corn instead of regular frozen corn.
- Spice it Up: Add a can of chopped chipotle peppers in adobo sauce for a smoky, spicy kick.
- Cream Cheese: Stir in 4 ounces of softened cream cheese along with the heavy cream for an extra creamy chili.
What to Serve with Your Amazing Chili
This Mexican Street Corn White Chicken Chili is delicious on its own, but it’s even better with some tasty sides. Consider serving it with:
- Tortilla chips or Fritos
- A side of cornbread
- A simple green salad
- Quesadillas
Craving More Mexican-Inspired Flavors?
If you’re loving the flavors of Mexican street corn, be sure to check out these other delicious recipes. The Mexican Street Corn Pasta Salad is a perfect side dish for summer barbecues. For an easy weeknight dinner, try the Slow Cooker Street Corn Chicken or Mexican Street Corn Chicken. And if you’re in the mood for soup, the Crockpot Mexican Street Corn Soup is a must-try! For a complete meal, the Mexican Street Corn Chicken Bowl is sure to satisfy. Of course, if you want a more simple chili, there’s always White Chicken Chili.
Final Thoughts: Get Ready to Impress!
There you have it – a ridiculously delicious Mexican Street Corn White Chicken Chili that’s sure to become a new favorite. Don’t be surprised when everyone asks you for the recipe! Now go forth, conquer your kitchen, and enjoy every single bite. You’ve got this!
Can I adjust the spice level of this chili?
Yes, you can adjust the spice level. The recipe suggests adjusting the amount of jalapeño and cayenne pepper to your liking. If you’re sensitive to spice, start with a small amount and add more as needed.
How can I thicken the chili if it’s too thin?
If your chili is too thin, you can mash some of the beans with a fork, use an immersion blender to puree a portion of the chili, or mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili.
Can I make this chili ahead of time?
Yes, this chili is even better the next day as the flavors develop. You can store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 2 months.
What are some variations I can make to the chili?
You can add more vegetables like zucchini, carrots, or celery, use different beans like pinto or black beans, use smoked corn, add chopped chipotle peppers in adobo sauce for a smoky flavor, or stir in softened cream cheese for an extra creamy chili.
Perfect Mexican Street Corn White Chicken Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly tender.
- Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, until fragrant.
- Add the shredded chicken, chicken broth, great northern beans, cannellini beans, diced tomatoes and green chilies, and frozen corn to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow the flavors to meld together.
- Stir in the heavy cream or sour cream. Cook for another 5 minutes to heat through. Taste and season with salt and black pepper as needed.
- Ladle the chili into bowls and top with crumbled cotija cheese, chopped fresh cilantro, a dollop of Mexican crema or sour cream, a sprinkle of chili powder, and a lime wedge. Squeeze the lime juice over the chili just before eating.
