Cozy Comfort in a Bowl (Mexican Street Corn White Chicken Chili)

Imagine a warm, creamy bowl of goodness that wraps you in a blanket of flavor with every spoonful—that’s exactly what you get with this Mexican Street Corn White Chicken Chili! Bursting with zesty notes from lime and jalapeño, silky-smooth sour cream, and jewel-like bites of sweet corn, this chili promises to be both a comforting dinner and a delightful culinary adventure. Whether you’re snuggling up on a chilly evening or hosting a gathering, this dish is your ticket to happiness.

Why You’ll Love This Recipe

This Mexican Street Corn White Chicken Chili is not just a meal; it’s an experience! Here’s why it deserves a special place in your kitchen:

– Creamy & Zesty Delight: The combination of sour cream and lime creates a rich and refreshing flavor that dances on your palate.
– Quick & Easy: With just a handful of ingredients and a simple process, you’ll have this delicious chili ready in no time!
– Customizable: You can tweak the spice level and toppings to match your mood or dietary needs.
– Perfect Leftovers: It tastes even better the next day, making it a fantastic make-ahead option for busy weeknights.

Ingredients You’ll Need

Gathering the right ingredients is the first step to chili bliss! This recipe features a glorious mix of fresh produce and hearty proteins, with the star being the creamy sour cream that elevates the entire dish.

Here’s what you’ll need to create this mouthwatering Mexican Street Corn White Chicken Chili:

– 4 boneless, skinless chicken breasts
– 1 yellow onion, chopped
– 1 jalapeño, diced
– 4 cups chicken bone broth
– 1.5 cups sour cream
– 1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
– 4 cloves garlic, minced
– 1/2 tablespoon dried oregano
– 1/2 teaspoon chili powder
– 2 cups frozen sweet white corn
– 1/2 cup fresh cilantro, chopped
– Juice from 1 lime
– 3 tablespoons cornstarch
– 3 tablespoons water
– Olive oil

*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*

Variations

The beauty of this chili is in its versatility! Feel free to get creative with these fun variations:

– Go Gluten-Free: Ensure your broth and cornstarch are marked gluten-free for a delicious gluten-free option.
– Add Extra Protein: Toss in some black beans or shredded rotisserie chicken for an extra protein punch.
– Make it Spicier: Keep the heat alive by adding more jalapeños or a sprinkle of cayenne pepper.
– Swap the Dressing: Experiment with different cheeses or add a dollop of cream cheese for a richer texture.
– Colorful Additions: Throw in some diced bell peppers or corn to bring even more color and flavor to the mix!

How to Make Mexican Street Corn White Chicken Chili Recipe

Let’s dive into the fun part—making your delicious chili! Follow these simple steps to create a dish that will have everyone coming back for seconds:

Step 1: Sauté the Aromatics

In a big pot, heat a tablespoon of olive oil over medium-high heat. Toss in the chopped onion and diced jalapeño, letting them cook for about 5 minutes until the onion softens and releases its sweet aroma. Add in the minced garlic, dried oregano, and chili powder, stirring for another minute until your kitchen is filled with irresistible scents.

Step 2: Cook the Chicken

Pour in the chicken bone broth and gently place the chicken breasts into the pot. Season with salt and pepper to your taste. Bring everything to a boil, then reduce the heat to a simmer, covering the pot and letting it cook for about 15 minutes, or until the chicken is tender and easy to shred.

Step 3: Shred the Chicken

Remove the chicken from the pot and shred it using two forks (or use the clever hand mixer trick if you’re feeling adventurous!). Return the shredded chicken back into the pot to soak up all those delicious flavors.

Step 4: Add the Creamy Goodness

Stir in the sour cream, shredded cheese, fresh cilantro, frozen corn, and lime juice. Mix everything together until the cheese melts into the soup, creating a creamy masterpiece that’s hard to resist.

Step 5: Thicken the Chili

In a small bowl, whisk together the cornstarch and water until smooth with no lumps. Stir this mixture into the chili and let it simmer uncovered for about 10 minutes, allowing it to thicken up beautifully.

Step 6: Serve and Garnish

Ladle the chili into bowls and get creative with your toppings! My personal favorites are crunchy turkey bacon crumbles, crumbled cotija cheese for a salty twang, and fresh avocado slices to cool things down.

Pro Tips for Making Mexican Street Corn White Chicken Chili Recipe

– Use Rotisserie Chicken: For a quicker option, substitute with shredded rotisserie chicken and skip the cooking step for even faster prep!
– Adjust Spice Level: For a milder chili, remove the seeds from the jalapeño, or use a milder pepper.
– Fresh Ingredients Shine: Always opt for fresh cilantro and lime juice for the best flavor—trust me, it makes a difference!
– Don’t Rush the Simmer: Give your chili those extra 10 minutes uncovered to thicken up and intensify the flavors.

How to Serve Mexican Street Corn White Chicken Chili Recipe

Garnishes

Finish off your chili with a sprinkle of fresh cilantro, a squeeze of lime, or a drizzle of crema for that extra flair!

Side Dishes

Pair it with warm crusty bread, cornbread muffins, or crispy tortilla chips for a delightful combination!

Creative Ways to Present

Serve the chili in individual cups for a fun appetizer, or present it on a colorful platter for a cozy family-style dinner. Don’t forget to set up a toppings bar for guests to customize their bowls!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave!

Freezing

You can freeze this chili for up to 3 months! Just make sure to cool it completely before transferring it to a freezer-safe container.

Reheating

For the yummiest experience, reheat the chili on the stove over low heat, stirring until warmed through. Add a splash of broth if it thickens too much!

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and stay juicy even longer.

Is this recipe spicy?
It has a mild kick from the jalapeño, but you can always adjust the spice level to your preference!

How do I make this gluten-free?
Ensure your broth and cornstarch are gluten-free, and you’re all set!

Can I prepare this in advance?
Yes! It’s perfect for meal prep—just store in the fridge or freezer and reheat when ready.

Final Thoughts

This Mexican Street Corn White Chicken Chili is not just a recipe; it’s a celebration of flavor, warmth, and comfort! With its creamy texture and zesty kick, it promises to become a family favorite in no time. So grab your ingredients, roll up your sleeves, and let the cooking magic begin! You’re going to love every lick of this bowl of happiness! Enjoy!