Mexican Street Corn White Chicken Chili – A Creamy, Flavorful Twist on Chili
This Mexican Street Corn White Chicken Chili combines the richness of creamy chicken chili with the vibrant, smoky flavors of Mexican street corn. It’s a perfect dish to warm you up on a chilly evening or serve at your next gathering.
Why You’ll Love Mexican Street Corn White Chicken Chili:
This chili is an exciting fusion of classic white chicken chili and the beloved flavors of Mexican street corn. The creamy texture, smoky chili powder, and the combination of chicken, sour cream, and cheese make it a satisfying and unique twist on a traditional dish.
- Creamy & Comforting: The sour cream and bone broth create a rich, velvety texture.
- Loaded with Flavor: With garlic, jalapeno, and chili powder, this chili is packed with bold, savory flavors.
- Easy to Make: This dish is simple to prepare with minimal steps, making it great for busy weeknights.
- Mexican-Inspired: It captures the essence of Mexican street corn with a tangy, creamy twist.
Ingredients for Mexican Street Corn White Chicken Chili:
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced (remove seeds for less heat)
- 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
- Optional: Fresh cilantro for garnish
- Optional: Lime wedges for serving
Step-by-Step Instructions:
- Cook the Chicken (Time: 10-12 minutes)
In a large pot or Dutch oven, heat a little olive oil over medium heat. Season the chicken breasts with salt and pepper, and cook them for 6-8 minutes on each side, or until cooked through. Once cooked, remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the chicken using two forks. - Sauté the Veggies (Time: 5-7 minutes)
In the same pot, add the chopped onion and diced jalapeno. Sauté for 3-5 minutes until the vegetables are softened. Add the minced garlic, dried oregano, and chili powder, and cook for another 1-2 minutes, allowing the spices to bloom and become fragrant. - Add the Bone Broth (Time: 2 minutes)
Pour in the chicken bone broth and bring to a simmer. Allow the broth to cook for 5 minutes, stirring occasionally. - Combine the Chicken & Sour Cream (Time: 5 minutes)
Add the shredded chicken back into the pot, followed by the sour cream and shredded Monterey Jack cheese. Stir until everything is well combined and the cheese has melted into the broth. Simmer the chili for an additional 10-15 minutes to allow the flavors to meld together. - Serve & Garnish (Time: 1 minute)
Ladle the chili into bowls and garnish with fresh cilantro, a sprinkle of cheese, and a squeeze of lime for an added burst of freshness. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Servings: 6-8
Calories: Approximately 350-400 per serving (varies based on specific ingredients used)
Tips for the Best Mexican Street Corn White Chicken Chili:
- For Extra Flavor: Add a sprinkle of smoked paprika or a dash of cumin to deepen the flavor profile.
- Make it Spicy: If you like more heat, leave the seeds in the jalapeno, or add a chopped serrano pepper for extra spice.
- Topping Ideas: Try topping with crumbled tortilla chips, fresh avocado, or a dollop of Mexican crema for a true street corn experience.
- Slow Cooker Option: You can also make this chili in a slow cooker. Add all the ingredients (except sour cream and cheese) and cook on low for 6-7 hours or high for 3-4 hours. Stir in the sour cream and cheese right before serving.
FAQ About Mexican Street Corn White Chicken Chili:
Q: Can I make this dish ahead of time?
A: Yes! This chili actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I use ground chicken instead of chicken breasts?
A: Absolutely! Ground chicken can be used in place of chicken breasts. Just cook it in the pot until fully browned before adding the vegetables and broth.
Q: Can I make this dairy-free?
A: To make this dish dairy-free, use a dairy-free sour cream and cheese alternative. You can also replace the creaminess of the sour cream with a non-dairy milk, like coconut milk, for a slightly different flavor.
Final Thoughts:
Mexican Street Corn White Chicken Chili is the perfect blend of creamy comfort and vibrant, spicy flavors. With tender chicken, rich cheese, and a delightful coconut broth base, it’s a dish that will warm your soul. Whether for a family meal or a cozy gathering, this chili is sure to impress.
If you loved this Mexican Street Corn White Chicken Chili, don’t forget to share it with your friends and family! Enjoy!
