Hey there, friends! Let me tell you about one of my absolute favorite dishes to whip up on a cozy evening – Mexican Street Corn White Chicken Chili! Yes, it’s as delicious as it sounds. Imagine the perfect blend of corn’s sweetness and the comforting spices that give it that irresistible chili kick. What I love about this dish is its versatility and how it manages to bring the taste of a Mexican fiesta right into your kitchen. Check out my Creamy Mexican Street Corn White Chicken Chili for another delightful twist on this dish!
Why you’ll love this recipe
Let’s face it, life gets busy. We all need those go-to recipes that are quick, easy, and utterly satisfying. This Mexican Street Corn White Chicken Chili ticks all those boxes. With just 35 minutes from start to finish, it’s perfect for weekday dinners or spur-of-the-moment gatherings. Plus, it’s hearty enough to keep even the hungriest family members happy. Trust me, after a bowl of this, there will be no complaints or hungry bellies left unsatisfied.
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
Brown the chicken
In a large pot or Dutch oven, sauté the diced chicken over medium-high heat until browned, about 5-7 minutes.
Add onions and garlic
Add the diced onion and garlic, cooking for an additional 2-3 minutes until fragrant. There’s just something magical about the aroma of onions and garlic sizzling away.
Combine the ingredients
Stir in the corn kernels, white beans, chicken broth, cumin, chili powder, oregano, and cayenne (if using). Season with salt and black pepper to taste. The magic truly begins once all these ingredients come together.
Simmer
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. This allows the chicken to cook through and the flavors to meld beautifully. Pro Tip: Give it a taste halfway through and adjust the spices if needed.
Serve
Serve your Mexican Street Corn White Chicken Chili hot, garnishing with generous amounts of shredded cheese, chopped cilantro, and a squeeze of fresh lime juice. There’s something about fresh lime that just ties it all together, don’t you think?
Recipe tips & variations
Got a family member who loves heat? Feel free to get generous with the cayenne or even add some jalapeños if you’re feeling adventurous. Looking to make this vegetarian? Swap out the chicken for more beans or add some bell peppers. This dish is incredibly forgiving and easy to adapt to your taste.
Storage & reheating
If you happen to have leftovers (which I doubt!), this chili stores well in the fridge for up to three days. Just pop it into an airtight container. For reheating, a quick spin in the microwave or a gentle warm-up on the stove will bring it back to life. Make sure to add a splash of water if it’s thickened too much.
FAQs
Q1: Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn works just as well in this recipe. Just drain and rinse it before adding.
Q2: Can this chili be made in a slow cooker?
Yes! Just brown the chicken beforehand, then dump all ingredients into the slow cooker and cook on low for 6-8 hours.
Q3: Is it freezer-friendly?
You bet. Let the chili cool completely, then store in airtight containers for up to three months. Thaw in the fridge overnight before reheating.
Q4: Can I make it dairy-free?
Definitely. Simply skip the cheese garnish or use a dairy-free alternative.
Recipes you may like
- Cozy Up with Mexican Street Corn White Chicken Chili
- Mexican Street Corn Chicken Bowl
- Zesty Southwest Vegetarian Chili
And there you have it, folks! A delightful, quick-to-make, crowd-pleaser that’ll have your family and friends raving. Let me know in the comments how your cooking adventure went, or what twists you tried. I’d love to hear from you!
Mexican Street Corn White Chicken Chili
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delicious and comforting Mexican Street Corn White Chicken Chili that brings the flavors of a Mexican fiesta to your kitchen.
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
- 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, cooking for an additional 2-3 minutes until fragrant.
- Stir in the corn kernels, white beans, chicken broth, cumin, chili powder, oregano, and cayenne (if using). Season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Serve your Mexican Street Corn White Chicken Chili hot, garnishing with generous amounts of shredded cheese, chopped cilantro, and a squeeze of fresh lime juice.
Notes
- Feel free to get generous with the cayenne or even add some jalapeños for heat.
- To make this vegetarian, swap out the chicken for more beans or add bell peppers.
- If storing leftovers, they can be kept in the fridge for up to three days.
- For reheating, add a splash of water if the chili has thickened too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg