Introduction

If you’re craving a warm, comforting dish that is rich in flavor with a touch of heat, look no further than Mexican Street Corn White Chicken Chili. This delightful recipe combines the creamy, tangy essence of white chicken chili with the bold, smoky flavors of Mexican street corn. It’s the perfect balance of spicy, creamy, and savory—making it a crowd-pleaser for any occasion.

This dish takes the traditional chili up a notch, infusing it with the richness of sour cream, Monterey Jack cheese, and the freshness of cilantro and lime. The addition of sweet corn and optional toppings like cotija cheese, bacon crumbles, and avocado makes each bowl a fiesta of flavor. Whether you’re serving it for a weeknight dinner or a special gathering, this chili is guaranteed to impress.

Tools Needed, Number of People, and Cooking Time

Tools You’ll Need:

Large, heavy-bottomed pot – Essential for even cooking and to prevent burning.
Wooden spoon or spatula – For stirring the ingredients.
Sharp knife – For chopping the onion, jalapeno, and cilantro.
Cutting board – To safely chop your ingredients.
Measuring spoons and cups – To accurately measure ingredients.
Small bowl – For mixing the cornstarch and water.
Forks – To shred the cooked chicken.

Number of Servings:

This recipe serves 4 to 6 people, making it ideal for a family meal or small gathering.

Cooking Time:

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 60 minutes

Ingredients

For the Chili:

4 boneless, skinless chicken breasts – The lean protein base for this hearty chili.
1 yellow onion, chopped – Adds sweetness and depth to the chili base.
1 jalapeno, diced – Brings a mild heat to complement the creaminess of the soup.
4 cups chicken bone broth – The rich, flavorful liquid that forms the base of the chili.
1.5 cups sour cream – Adds creaminess and tanginess to the chili.
1/2 cup shredded Monterey Jack cheese (you can also use a blend of Monterey Jack and mild cheddar) – For a rich, gooey texture and mild flavor.
4 cloves garlic, minced – For depth of flavor and aromatic goodness.
1/2 tablespoon dried oregano – Brings a bit of earthiness and warmth to the dish.
1/2 teaspoon chili powder – To add a subtle spice and flavor depth.
2 cups frozen sweet white corn – Adds sweetness and texture that balances the heat.
1/2 cup fresh cilantro, chopped – For freshness and vibrant color.
1 lime, juiced – Brightens up the dish with a zesty citrus kick.
3 tablespoons cornstarch – Helps thicken the chili.
3 tablespoons water – To mix with the cornstarch and create a slurry for thickening.

Optional Toppings:

Cotija cheese – A crumbly, salty cheese that adds an authentic Mexican street corn touch.
Bacon crumbles – Crispy, savory bits for extra texture and flavor.
Tortilla strips – A crunchy topping that adds another layer of texture.
Sliced avocado – Creamy avocado slices to enhance the richness of the chili.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

Start by heating a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and let it heat up. Once the oil is hot, add the chopped onion and diced jalapeno to the pot. Sauté for about 3-4 minutes or until the onion begins to soften and become translucent.

Next, add the minced garlic, oregano, and chili powder to the pot. Stir everything well to combine and let the spices bloom for another 30 seconds. This step helps release the full aroma and flavor of the spices, which will infuse the chili.

Step 2: Cook the Chicken

Now, it’s time to add the chicken bone broth to the pot along with the boneless, skinless chicken breasts. Season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat.

Once it’s boiling, reduce the heat to low and cover the pot. Allow the chicken to simmer for 10-15 minutes or until the chicken is fully cooked and tender. You can check the chicken’s doneness by using a meat thermometer (it should reach 165°F) or simply cutting into the thickest part of the breast to ensure there is no pink remaining.

Step 3: Shred the Chicken

Once the chicken is fully cooked, transfer the chicken breasts to a plate. Use two forks to shred the chicken into bite-sized pieces. Set the shredded chicken aside.

Step 4: Prepare the Thickening Slurry

In a small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water. Stir the mixture until smooth, creating a slurry. This will help thicken the chili and give it a creamy texture.

Step 5: Add Sour Cream, Cheese, and Other Ingredients

With the chicken shredded and the slurry ready, return the shredded chicken to the pot. Add the sour cream, shredded cheese, chopped cilantro, frozen corn, and the lime juice. Stir everything together until fully combined.

Pour the cornstarch slurry into the pot and give it a good stir to ensure the cornstarch is evenly distributed. Let the chili simmer uncovered for an additional 10 minutes. During this time, the chili will thicken and become even creamier. Stir occasionally to prevent the mixture from sticking to the bottom of the pot.

Step 6: Serve the Chili

Once the chili has thickened to your desired consistency, it’s time to serve. Ladle the chili into bowls and top with your favorite optional toppings: cotija cheese, bacon crumbles, tortilla strips, and sliced avocado. These toppings will add extra flavor, texture, and a touch of authenticity to your Mexican Street Corn White Chicken Chili.

Recommendations for Recipe Success

For the best results when making this Mexican Street Corn White Chicken Chili, here are some helpful tips:

Use bone broth: Chicken bone broth adds a rich, deep flavor that regular chicken broth can’t match. If you can, opt for bone broth to elevate the taste of the chili.
Shred the chicken by hand: For a more authentic texture and to keep the chicken tender, shred the cooked chicken with two forks rather than chopping it with a knife.
Adjust the heat: If you prefer a spicier chili, you can add more diced jalapenos or even a pinch of cayenne pepper. For a milder version, use less jalapeno or remove the seeds before dicing.
Let it simmer: Allow the chili to simmer uncovered for a few extra minutes to thicken. This will give you that perfectly creamy consistency.
Don’t skip the toppings: The toppings really make this chili stand out. Be sure to add some or all of the optional toppings for an authentic, restaurant-style experience.

Serving and Storage Tips

Serving Suggestions:

This chili is best served with a side of warm, crusty bread or cornbread to help soak up the delicious, creamy broth.
You can also serve it with a side salad for a lighter meal or pair it with a bowl of tortilla chips for some extra crunch.
Top the chili with additional fresh cilantro or a squeeze of lime for an added burst of freshness.

Storage:

Refrigeration: Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: If you’d like to make this dish ahead of time, it freezes well for up to 3 months. To freeze, let the chili cool completely before transferring it to a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat on the stove.

FAQ for 5 Questions About This Recipe

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will add extra richness and flavor. Just make sure they’re cooked to an internal temperature of 165°F, and shred them just like the chicken breasts.

2. Can I make this chili in a slow cooker?

Absolutely! To make this in a slow cooker, add all the ingredients (except for the sour cream, cheese, and cornstarch) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. When done, shred the chicken and stir in the sour cream, cheese, and cornstarch slurry.

3. Can I substitute the sour cream?

Yes, if you prefer a dairy-free option, you can substitute the sour cream with coconut cream or cashew cream for a similar texture.

4. Can I use fresh corn instead of frozen corn?

Yes! Fresh corn works great, and if it’s in season, it will give your chili an even fresher, sweeter flavor.

5. What if I don’t have cornstarch?

If you don’t have cornstarch, you can use flour or arrowroot powder as a substitute to thicken the chili.

Conclusion

Mexican Street Corn White Chicken Chili is a hearty, comforting, and flavorful dish that’s perfect for any occasion. The combination of tender chicken, sweet corn, tangy sour cream, and rich cheese creates a creamy, satisfying chili that is full of flavor. With optional toppings like cotija cheese, bacon crumbles, and avocado, you can customize each bowl to your liking.

Whether you’re making this for a weeknight dinner or a special gathering, this recipe is sure to be a hit. So, grab your ingredients, get cooking, and enjoy a bowl of this flavorful chili today!