Hey there, fellow food lovers! Today, I’m excited to share with you a dish that perfectly balances warmth and spice: Mexican Street Corn White Chicken Chili. It’s one of those meals that brings the comfort you crave and is surprisingly quick to prepare. Whether you’re planning a cozy night in or just need something quick yet satisfying, this is your go-to recipe. Plus, check out this Creamy Mexican Street Corn White Chicken Chili Delight for another spin on this delicious theme!
Why you’ll love this recipe
This recipe is like a cozy blanket in a bowl. First, it’s super easy to make – in just about 35 minutes, you’ll have a piping hot dish ready to enjoy. The Mexican Street Corn White Chicken Chili is also super versatile; you can customize it to your liking with toppings like cheese, cilantro, and lime. And if you’re like me, who often forgets to thaw the chicken, fresh or frozen corn works just as well! The blend of spices gives it a little heat, but it’s not overwhelmingly spicy, making it perfect for the whole family.
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
Step-by-step instructions
Prepare the ingredients
First, get all your ingredients chopped and ready. This makes the cooking process much smoother. Trust me, you’ll thank yourself later.
Sauté and spice
In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until browned, about 5–7 minutes. Add the diced onion and garlic, and cook for an additional 2–3 minutes until fragrant. This is where the magic starts.
Mix it all up
Stir in the corn kernels, white beans, chicken broth, ground cumin, chili powder, oregano, and cayenne (if using). Don’t forget to season with salt and black pepper to taste.
Simmer and serve
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15–20 minutes. This allows the chicken to cook thoroughly and the flavors to meld together beautifully. Serve hot, garnished with a generous amount of shredded cheese, cilantro, and a squeeze of fresh lime juice. If your kids are anything like mine, they’ll leave the table spotless!
Recipe tips & variations
For a creamier texture, you could add some cream cheese or a splash of heavy cream. If you prefer a bit more spice, feel free to increase the cayenne pepper or add some chopped jalapeños. This chili also pairs amazingly with a side of crusty bread or a warm tortilla.
Storage & reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop it on the stove over medium heat until warmed through, or use the microwave if you’re in a hurry. To keep that fresh taste, add a little bit of broth as it reheats.
FAQs
Q: Can I use different beans?
A: Absolutely! Black beans or pinto beans would work just as well.
Q: How spicy is this recipe?
A: It’s mildly spicy but customizable. Feel free to adjust the cayenne or omit it altogether.
Q: Can I make this in a slow cooker?
A: Yes! Sauté the chicken, onion, and garlic first, then transfer everything to a slow cooker. Cook on low for 5–6 hours.
Q: Is there a vegetarian option?
A: Sure thing! Swap the chicken for extra beans or some cubed sweet potatoes.
Recipes you may like
- Cozy Up with Mexican Street Corn White Chicken Chili
- Savor the Flavor: Mexican Street Corn White Chicken Chili
I hope you enjoy making this Mexican Street Corn White Chicken Chili as much as I do. Don’t forget to share your thoughts and any creative twists you tried in the comments below!
Print
Mexican Street Corn White Chicken Chili
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
A cozy and delicious Mexican Street Corn White Chicken Chili recipe that’s quick to prepare and full of flavor.
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
- First, get all your ingredients chopped and ready.
- In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until browned, about 5–7 minutes. Add the diced onion and garlic, and cook for an additional 2–3 minutes until fragrant.
- Stir in the corn kernels, white beans, chicken broth, ground cumin, chili powder, oregano, and cayenne (if using). Don’t forget to season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15–20 minutes. Serve hot, garnished with a generous amount of shredded cheese, cilantro, and a squeeze of fresh lime juice.
Notes
- For a creamier texture, you could add some cream cheese or a splash of heavy cream.
- If you prefer a bit more spice, feel free to increase the cayenne pepper or add some chopped jalapeños.
- This chili also pairs amazingly with a side of crusty bread or a warm tortilla.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl