If you are craving a bowl of comfort that bursts with bold flavors and creamy goodness, you have to try this Mexican Street Corn White Chicken Chili Recipe. It’s the perfect combination of tender chicken, sweet corn, tangy lime, and just the right kick from jalapeño and chili powder. With every spoonful, you’ll enjoy the essence of Mexican street corn transformed into a white chili that’s hearty, satisfying, and perfect for sharing with friends and family.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward but relies on a few key ingredients that truly make a difference in flavor, texture, and color. Each element plays an essential role, from the freshness of the lime juice to the creamy tang of sour cream, making this chili uniquely delicious.
- 4 boneless, skinless chicken breasts: The perfect protein base, tender and easy to shred after cooking.
- 1 yellow onion, chopped: Adds sweetness and depth as it softens during sautéing.
- 1 jalapeño, diced: Provides that signature mild heat, balancing flavors with a subtle kick.
- 4 cups chicken bone broth: Creates a rich and savory liquid foundation for the chili.
- 1.5 cups sour cream: Offers a creamy texture that smooths out any spice.
- 1/2 cup shredded Monterey Jack cheese: Melts beautifully and adds a mild, buttery flavor.
- 4 cloves garlic, minced: Infuses the broth with warm, aromatic notes.
- 1/2 tbsp dried oregano: Brings an earthy herbal quality to the mix.
- 1/2 tsp chili powder: Enhances the chili’s southwestern flair.
- 2 cups frozen sweet white corn: Sweet bursts of corn that are staples in Mexican street corn recipes.
- 1/2 cup fresh cilantro, chopped: Brings a fresh, vibrant pop of brightness at the end.
- 1 lime, juiced: Adds zesty acidity that lifts all the flavors beautifully.
- 3 tbsp cornstarch: Used to thicken the chili to the perfect consistency.
- 3 tbsp water: Mixed with cornstarch to create a slurry for thickening.
- Salt and pepper to taste: Essential seasonings that enhance every ingredient.
- Crumbled cotija cheese: A salty topping that mimics the classic Mexican street corn feel.
- Sliced smoked sausage: Optional, but adds a smoky, savory boost if you like.
- Tortilla strips: Provide a satisfying crunch for texture contrast.
- Sliced avocado: Offers creaminess and a cool balance to the chili’s warm spices.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Sauté the Aromatics
Start by heating a large, heavy-bottomed pot over medium-high heat with a splash of olive oil. Toss in the chopped onion and diced jalapeño, letting them cook until the onion softens and starts to turn translucent. This base builds a flavorful foundation and wakes up the senses with its aromatic charm.
Step 2: Add Garlic, Spices, and Broth
Next, stir in the minced garlic, dried oregano, and chili powder. Cook everything just until you can smell their fragrance—this step is where the magic begins. Pour in the chicken bone broth, season it with salt and pepper, then nestle the chicken breasts in the pot.
Step 3: Simmer the Chicken to Perfection
Bring your chili to a gentle boil, then turn the heat down to simmer. Cover the pot and let the chicken cook for 10 to 15 minutes until it’s perfectly tender. This slow, steady simmer lets the flavors meld while cooking the chicken thoroughly without drying it out.
Step 4: Prepare the Cornstarch Slurry
While the chicken simmers away, whisk together the cornstarch and water in a small bowl. This simple mixture will help thicken the chili later, giving it that luscious, hearty texture you’re craving.
Step 5: Shred the Chicken
Remove the cooked chicken breasts from the pot and shred them with two forks. Then, return all that juicy, tender chicken back into the simmering broth—this is where the protein integrates perfectly with your developing chili.
Step 6: Add the Creamy and Flavorful Elements
Stir in the sour cream, shredded Monterey Jack cheese, chopped fresh cilantro, frozen sweet white corn, and freshly squeezed lime juice. Mixing all these ingredients transforms the chili into a creamy, flavorful masterpiece that resembles that iconic street corn you love.
Step 7: Thicken the Chili
Pour your cornstarch slurry into the pot while stirring continuously. Let the chili simmer uncovered for about 10 more minutes. Stir occasionally until the chili thickens to a comforting, stew-like consistency that’s ready to delight.
Step 8: Serve and Garnish
Now comes the best part: ladling out your Mexican Street Corn White Chicken Chili Recipe into bowls and adding your favorite toppings. Whether it’s crumbled cotija cheese, sliced smoked sausage, crunchy tortilla strips, or creamy avocado, the garnishes take your chili to the next level.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
Garnishes aren’t just decoration—they bring contrast and fresh texture to every bite. Crumbled cotija cheese adds salty richness, tortilla strips provide crunch, while smoky sausage slices deepen the flavor. Don’t forget creamy avocado and a sprinkle of chopped cilantro for that vibrant, fresh finish.
Side Dishes
This chili shines as a main dish but pairs beautifully with simple sides like warm cornbread, a crisp green salad, or even a scoop of Mexican rice. These sides keep the meal balanced and provide extra comfort, rounding out your experience in a truly satisfying way.
Creative Ways to Present
For a fun twist, serve the chili in mini bread bowls or over a bed of crispy tortilla chips like a layered dip. You can also use it as a filling for spicy chili-stuffed baked potatoes or even spoon it onto tostadas—get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
This chili actually tastes even better the next day because the flavors have more time to marry. Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat gently on the stove or in the microwave.
Freezing
If you want to save it for later, this recipe freezes beautifully. Cool the chili completely before transferring it to freezer-safe bags or containers. It will keep well for up to 3 months. Defrost overnight in the fridge before reheating to preserve the creamy texture.
Reheating
Reheat your chili slowly on low to medium heat, stirring often. This helps prevent the cream and cheese from separating. You can add a splash of chicken broth if it thickens too much during reheating, ensuring it stays perfectly creamy.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred it and add it to the pot when instructed. It saves time and adds extra flavor.
Is this chili spicy?
This chili has a mild to moderate heat level thanks to the jalapeño and chili powder. You can easily adjust the spice by reducing the jalapeño or removing seeds before dicing.
Can I make this recipe vegetarian?
You can! Swap the chicken breasts for hearty beans like white beans or chickpeas, and use vegetable broth instead of chicken bone broth. Adjust seasonings to your taste.
What if I don’t have cotija cheese?
No worries! Feta cheese or even a crumbly Queso Fresco can be great substitutes with a similar salty tang.
Can I make this chili in a slow cooker?
Definitely. Sauté the aromatics first on the stovetop, then add everything to your slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3 hours, adding sour cream and cheese towards the end.
Final Thoughts
There’s something magical about this Mexican Street Corn White Chicken Chili Recipe that makes it the ultimate comfort food with a bright, fresh twist. Whether you’re warming up on a chilly evening or entertaining friends with a crowd-pleaser, this dish delivers every single time. Give it a try—you’ll find yourself coming back for seconds and maybe even thirds!
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Mexican
Description
Mexican Street Corn White Chicken Chili is a creamy and flavorful chili featuring tender shredded chicken, sweet white corn, and a zesty blend of spices. This hearty dish combines sour cream, Monterey Jack cheese, and fresh cilantro for a rich and comforting meal that captures the essence of traditional Mexican street food with a twist. Perfect for a family dinner or casual gathering, it is served with delicious toppings like cotija cheese, smoked sausage, tortilla strips, and avocado for added texture and flavor.
Ingredients
Protein & Dairy
- 4 boneless, skinless chicken breasts
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- Crumbled cotija cheese (for garnish)
- Sliced smoked sausage (for garnish)
- Sliced avocado (for garnish)
Vegetables & Herbs
- 1 yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Liquids & Broth
- 4 cups chicken bone broth
Spices & Seasonings
- 1/2 tbsp dried oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
Thickening Agent
- 3 tbsp cornstarch
- 3 tbsp water
Other
- Olive oil (for sautéing)
- Tortilla strips (for garnish)
Instructions
- Sauté Aromatics: Heat a large, heavy-bottomed pot over medium-high heat and add olive oil. Sauté the chopped yellow onion and diced jalapeño until the onion begins to soften, releasing their fragrant flavors.
- Add Spices and Broth: Stir in minced garlic, dried oregano, and chili powder until they become aromatic. Pour in the chicken bone broth, season with salt and pepper, and add the chicken breasts to the pot.
- Simmer Chicken: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked and tender.
- Prepare Cornstarch Slurry: While the chicken cooks, mix the cornstarch with water in a small bowl to create a slurry that will later help thicken the chili.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the pot.
- Add Creamy Ingredients: Stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen corn, and lime juice, mixing well to combine all flavors.
- Thicken Chili: Add the cornstarch slurry to the pot, stir thoroughly, and let the chili simmer uncovered for approximately 10 minutes, stirring occasionally until it thickens to a hearty consistency.
- Serve and Garnish: Serve the chili hot, topped with crumbled cotija cheese, sliced smoked sausage, tortilla strips, and avocado slices for extra flavor and texture.
Notes
- For more heat, add extra jalapeños or a pinch of cayenne pepper.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- To make this recipe dairy-free, replace sour cream and cheese with vegan alternatives.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Adjust thickening slurry amount to achieve your desired chili consistency.
