Hey there! If you’re anything like me, juggling a busy schedule with trying to get something delicious on the table, I’ve got just the thing for you. This Mexican Street Corn White Chicken Chili recipe is not only quick but also packs a punch of flavors that’ll have your family coming back for seconds. I remember the first time I tried this dish at a food festival—it was a game-changer. The combination of tender chicken and savory spices paired with the sweetness of corn made it an instant favorite in our house. Let’s dive into how you can whip up this tasty meal. Oh, and if you love creamy textures, you might wanna check out my Creamy Mexican Street Corn White Chicken Chili Delight too!
Why you’ll love this recipe
This chili is the perfect blend of convenience and deliciousness. It’s a one-pot wonder, which means less cleaning up afterward—always a win in my book. Plus, it uses simple ingredients that you probably already have in your kitchen. The flavors are bold with just the right amount of kick, but don’t worry, you can adjust the spice level to suit your taste. The best part? It’s ready in just 35 minutes from start to finish. Perfect for those busy weeknights when you need dinner on the table fast!
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
Sauté the chicken and vegetables
First, grab a large pot or Dutch oven and set it over medium-high heat. Toss in the diced chicken and cook until it’s nicely browned, which should take about 5-7 minutes. Once the chicken is browned to perfection, add in your diced onion and garlic. These need an additional 2-3 minutes to cook until fragrant.
Add the remaining ingredients
Now, let’s spice things up! Stir in the sweet corn kernels, creamy white beans, chicken broth, cumin, chili powder, oregano, and if you’re feeling bold, that cayenne pepper. Season with salt and black pepper to your liking.
Bring it to a simmer
Increase the heat to bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes. This simmering time is key for cooking the chicken thoroughly and allowing all those wonderful flavors to come together.
Serve and enjoy
Once everything is cooked, serve your chili hot. Top it off with some shredded cheese, a sprinkle of cilantro, and a squeeze of lime juice for that extra zing. Trust me, your taste buds will thank you!
Recipe tips & variations
This dish is super versatile. If you’re not a fan of chicken, feel free to swap it out for turkey or even tofu for a veggie version. You can adjust the heat by adding more or less cayenne pepper, and for an extra creamy texture, add a dollop of sour cream on top.
Storage & reheating
Any leftovers (if there are any!) can be stored in the fridge for up to 3 days. When reheating, just add a little water or chicken broth to the chili to bring back its original consistency.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn works just as well in this recipe, just be sure to drain it before adding it to the pot.
Is there a vegetarian option?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Add more beans or tofu for added protein.
Can I make this recipe spicier?
Of course! Increase the cayenne pepper and even toss in some diced jalapeños if you’re a heat lover.
What’s the best way to reheat this chili?
Simply reheat it over the stove on low heat, or you can also microwave it for about 2-3 minutes, stirring halfway through.
Recipes you may like
Here are some other recipes that you might enjoy:
- 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
I hope you love this recipe as much as I do. It’s a real family favorite around here, and I’m sure it will be at your home too. Happy cooking!
Mexican Street Corn White Chicken Chili
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Mexican Street Corn White Chicken Chili that’ll have your family coming back for seconds.
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
- Heat a large pot over medium-high heat. Add the diced chicken and cook until browned, about 5-7 minutes. Add onion and garlic, cooking for an additional 2-3 minutes until fragrant.
- Stir in corn, white beans, chicken broth, cumin, chili powder, oregano, and cayenne pepper if desired. Season with salt and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Serve hot, topped with cheese, cilantro, and lime juice.
Notes
- This dish is versatile—substitute chicken for turkey or tofu.
- Adjust the heat by modifying cayenne pepper amounts.
- Add sour cream for an extra creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg