Hey there, fellow food adventurers! Ever find yourself bored with the usual chicken chili? Well, I’ve got just the thing to shake up your dinner routine. Meet my Mexican Street Corn White Chicken Chili—it’s a mouthful, literally and figuratively, but oh so worth it! This dish blends the richness of white chicken chili with the zestiness of Mexican street corn, making it a party in a bowl. Mexican Street Corn White Chicken Chili has become a staple in my home, especially when I want to treat my family to something fun and comforting.
If you’re a fan of bold flavors and cozy meals, I bet you’ll also love this Creamy Mexican Street Corn Pasta. It’s one of those dishes that everyone keeps asking me to make.
Why you’ll love this recipe
This recipe is a total game-changer for a few reasons:
- Quick & Easy: Ready in just 35 minutes. Who doesn’t love saving time in the kitchen?
- Family Favorite: Even my picky eaters enjoy this one. It’s like eating a hug!
- Versatile Ingredients: Ingredients are often found in the pantry, or super easy to grab from the store.
- Customizable Heat: You can adjust the spice levels according to your family’s taste buds—totally a lifesaver for sensitive palates.
Ingredients
Here’s what you’ll need to get started:
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups fresh or frozen corn kernels
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Shredded Monterey Jack or cheddar cheese, for serving
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Step-by-step instructions
Chicken and Aromatics
Start by browning the diced chicken in a large pot or Dutch oven over medium-high heat for about 5-7 minutes. This step not only seals in the juices but develops that delightful savory flavor base we all love.
Adding Vegetables and Spices
Next, it’s time to turn up the aroma! Add the diced onion and garlic, cooking for an additional 2-3 minutes till everything is fragrant. Then, toss in the corn kernels and white beans for that sweet, starchy goodness.
Broth and Simmer
Pour in the chicken broth and stir in the cumin, chili powder, oregano, and cayenne (if you’re feeling a bit daring). Season with salt and black pepper. Bring it all to a boil, then reduce the heat. Let it simmer for 15-20 minutes until the chicken is cooked through and the flavors have melded.
Serving up flavor
Dish up your Mexican Street Corn White Chicken Chili with a generous sprinkle of shredded cheese, a handful of chopped cilantro, and—you guessed it—a squeeze of fresh lime juice. Your taste buds will thank you!
Recipe tips & variations
- Spice it Up: Not spicy enough? Add jalapeño slices while sauteing the chicken.
- Make it Creamy: Stir in half a cup of sour cream or cream cheese right before serving.
- Vegetarian Swap: Skip the chicken and use vegetable broth to make it vegetarian!
- Extra Garnishes: Top with avocado slices or diced tomatoes for a fresh twist.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Just a tip: add a splash of broth or water to keep it from drying out.
FAQs
Q1: Can this chili be made in a slow cooker?
Yes! Just brown the chicken and sauté the onions and garlic beforehand, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Q2: Is there a dairy-free version?
You can leave off the cheese and use a dairy-free alternative for garnishing. The main recipe is already dairy-free if you stop there!
Q3: How can I make it thicker?
Mash some of the white beans into the broth, or add a cornstarch slurry.
Q4: Can I freeze the leftovers?
Absolutely! Just cool the chili completely, then portion into freezer-safe containers. Reheat directly from frozen or thaw first for quicker warming.
Recipes you may like
If you loved this dish, here are some more flavorful meals to explore:
- Cozy Up With Mexican Street Corn White Chicken Chili
- Savor the Flavor: Mexican Street Corn White Chicken Chili
- Creamy Mexican Street Corn White Chicken Chili Delight
There you have it, folks—a comforting bowl of Mexican Street Corn White Chicken Chili perfect for cozying up after a long day. Let me know how it goes in the comments. Can’t wait to hear your thoughts and see all the delicious variations you come up with!
Print
Mexican Street Corn White Chicken Chili
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Delicious and comforting Mexican Street Corn White Chicken Chili with bold flavors and easy preparation.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups fresh or frozen corn kernels
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Shredded Monterey Jack or cheddar cheese, for serving
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Brown the diced chicken in a large pot or Dutch oven over medium-high heat for about 5-7 minutes.
- Add the diced onion and garlic, cooking for an additional 2-3 minutes.
- Toss in the corn kernels and white beans.
- Pour in the chicken broth and add the cumin, chili powder, oregano, and cayenne pepper. Season with salt and black pepper.
- Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until chicken is cooked.
- Serve with shredded cheese, chopped cilantro, and fresh lime juice.
Notes
- Spice it Up: Add jalapeño slices while sauteing the chicken.
- Make it Creamy: Stir in half a cup of sour cream or cream cheese right before serving.
- Vegetarian Swap: Skip the chicken and use vegetable broth.
- Extra Garnishes: Top with avocado slices or diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg