There is something truly magical about a bowl of chili that warms your soul, and the Mexican Street Corn White Chicken Chili Recipe is an absolute standout in that arena. This recipe takes the classic chili experience and gives it a fresh, vibrant twist by incorporating juicy chicken, creamy sour cream, sweet corn kernels, and a bright medley of spices inspired by Mexican street corn. Every spoonful bursts with flavor and texture—from tender chicken pieces to smoky chiles and zesty lime juice—making it an irresistible dish perfect for family dinners, game day, or cozy nights in. Trust me, once you try this Mexican Street Corn White Chicken Chili Recipe, it will quickly become one of your all-time favorites.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the flavors just right in this chili is all about using simple yet essential ingredients that each bring something special to the table. From the tender chicken to the rich spices, every component contributes to the perfect harmony of taste, texture, and vibrant color.
- 3 boneless skinless chicken breasts: The hearty protein base that soaks up all the delicious flavors.
- 2 Tbsp taco seasoning: Adds the signature southwestern spice blend for warmth and depth.
- 1 Tbsp olive oil: Essential for browning the chicken and building flavor right from the start.
- 1 (7-oz) can diced green chiles: Brings mild heat and bright green color without overpowering the dish.
- 2 cloves minced garlic: Fresh garlic infuses the chili with a rich, aromatic base.
- 2 tsp oregano: Adds a classic herbal note reminiscent of Mexican cuisine.
- 2 tsp cumin: Provides earthy warmth that balances the chili’s sweetness and heat.
- ¼ tsp cayenne pepper: Just a touch of kick to wake up your taste buds.
- 2 tsp chili powder: Enhances complexity with smoky and slightly spicy elements.
- 4 cups chicken broth: The flavorful liquid foundation that brings everything together.
- 1½ cups sour cream: Adds luscious creaminess that mellows out the spices.
- ½ cup shredded Monterey Jack cheese: Melts into the chili, adding gooey, cheesy goodness.
- 2 cups corn kernels: Sweet bursts of texture echoing the street corn inspiration.
- 1 (15-oz) can great northern beans: Creamy and hearty, for added protein and body.
- ½ cup chopped fresh cilantro (optional): A fresh, herbal brightness that lifts the whole dish.
- 2 Tbsp lime juice: The perfect zesty finish that brightens and balances richness.
- ¼ cup cornstarch: Used to thicken the chili to a luscious consistency.
- ¼ cup cold water: Combined with cornstarch to make a slurry for thickening.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Season and Cut the Chicken
Start by cutting your boneless, skinless chicken breasts into bite-sized pieces so they cook evenly and are easy to enjoy in each spoonful. Then, toss the pieces with taco seasoning to infuse them with that unmistakable southwest flavor that forms the backbone of the chili.
Step 2: Brown the Chicken and Sauté Garlic
Heat olive oil in a large Dutch oven over medium-high heat—this step is crucial to get that golden, caramelized exterior on your chicken which builds incredible flavor. Once the chicken is browned, add the minced garlic and sauté just until fragrant to release its inviting aroma without burning.
Step 3: Add Spices, Chiles, and Broth
Now pour in the diced green chiles, cumin, oregano, chili powder, cayenne pepper, and chicken broth. This combination creates the deeply layered spice palette essential for this chili. Bring it all up to a boil, then lower the heat and simmer for 10 to 15 minutes, allowing the flavors to marry and the chicken to cook through perfectly.
Step 4: Stir in Dairy, Corn, Beans, and Herbs
Once the simmer is done, stir in the sour cream, shredded Monterey Jack cheese, sweet corn kernels, and drained great northern beans. The richness of the sour cream and cheese balances the spice, while the corn adds delightful sweetness and the beans bring extra heartiness. Finish this step with fresh lime juice and, if you like, chopped cilantro for a lively burst of freshness.
Step 5: Thicken the Chili
To achieve the perfect creamy, thick consistency, whisk together the cornstarch with cold water to create a slurry, then stir it into the pot. Keep the chili over low heat for 8 to 10 minutes until thickened. Be sure to taste and season with salt and pepper to round out all those incredible flavors.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
The perfect bowl of this chili deserves toppings that add a little extra dimension. Sprinkle chopped fresh cilantro or green onions for a fresh herbal pop. A drizzle of extra sour cream or a sprinkle of shredded Monterey Jack cheese can elevate the creaminess, while a squeeze of lime juice brightens every bite. For crunch, try crushed tortilla chips or a handful of toasted pepitas.
Side Dishes
This chili pairs wonderfully with simple sides that soak up its creamy sauce. Serve alongside warm cornbread or crusty bread to scoop up every last drop. A fresh, crisp salad or Mexican street-style slaw can offer a refreshing contrast to the richness of the chili, making your meal a complete flavor experience.
Creative Ways to Present
Want to impress friends or family? Serve individual portions in mini cast iron skillets or adorable soup mugs for a cozy vibe. You can also pile your chili over tortilla chips for a loaded nacho-style appetizer, or stuff it into baked potatoes for a quick, satisfying dinner. The possibilities with this versatile Mexican Street Corn White Chicken Chili Recipe are endless!
Make Ahead and Storage
Storing Leftovers
One of the best parts of this chili is how well it keeps. Store any leftovers in an airtight container in the fridge for up to four days. The flavors continue to meld as it rests, making reheated portions taste even better than day one.
Freezing
If you want to save this chili for a rainy day, it freezes beautifully. Pack it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to three months. Just be sure to leave a little room for expansion.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stove over medium-low heat, stirring occasionally. You might find it needs a splash of chicken broth or water to loosen up after refrigeration. Avoid overheating to keep the sour cream from curdling.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken is a great time saver. Add it later in the cooking process to warm through without overcooking, and reduce the initial cooking steps.
Is there a vegetarian version of this Mexican Street Corn White Chicken Chili Recipe?
Yes! Simply omit the chicken and add extra beans or diced potatoes. You can also use meat substitutes or hearty vegetables like zucchini and mushrooms for a filling and tasty vegetarian chili.
Can I make this chili spicier?
Definitely. Increase the cayenne pepper or add a chopped jalapeño while cooking. Just remember to adjust gradually, tasting as you go so the heat is balanced.
What can I substitute for sour cream if I don’t have any on hand?
Greek yogurt is a fantastic substitution that adds creaminess and a slight tang, just like sour cream. You can also try crème fraîche or a dairy-free yogurt if needed.
How do I prevent the cornstarch slurry from clumping?
Whisk the cornstarch with cold water thoroughly before stirring it into the hot chili. Add it slowly while stirring constantly to ensure it blends smoothly without lumps.
Final Thoughts
If you’re craving a comforting meal packed with bold flavors and a fun twist on traditional chili, the Mexican Street Corn White Chicken Chili Recipe is exactly what you need. It’s approachable, satisfying, and full of those vibrant notes that make you smile with every bite. I can’t wait for you to try this recipe and see for yourself just how delicious and versatile it is—your new favorite chili is just a pot away!
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn White Chicken Chili combines tender chicken, creamy broth, and vibrant flavors of roasted corn, green chiles, and fresh spices. Perfectly seasoned with taco seasoning, cumin, and chili powder, it offers a delicious twist on traditional chili with a creamy, cheesy finish enhanced by Monterey Jack cheese and tangy lime juice. A hearty, comforting dish great for gatherings or weeknight dinners.
Ingredients
Chicken & Seasoning
- 3 boneless skinless chicken breasts
- 2 Tbsp taco seasoning
- 1 Tbsp olive oil
Chili Base
- 1 (7-oz) can diced green chiles
- 2 cloves minced garlic (or to taste)
- 2 tsp oregano
- 2 tsp cumin
- ¼ tsp cayenne pepper (or to taste)
- 2 tsp chili powder
- 4 cups chicken broth
Creamy & Corn Mix
- 1½ cups sour cream
- ½ cup shredded Monterey Jack cheese
- 2 cups corn kernels
- 1 (15-oz) can great northern beans, drained
Finishing Touches
- ½ cup chopped fresh cilantro (optional)
- 2 Tbsp lime juice
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces and season evenly with the taco seasoning to infuse the meat with bold Mexican spices.
- Cook the Chicken and Garlic: Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until golden brown on all sides. Add minced garlic to the pot and sauté until fragrant, about 1 minute, ensuring the garlic doesn’t burn.
- Add Spices and Broth: Stir in diced green chiles, cumin, oregano, chili powder, cayenne pepper, and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 to 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Combine Creamy Ingredients and Vegetables: Add sour cream, shredded Monterey Jack cheese, corn kernels, drained great northern beans, lime juice, and chopped cilantro (if using) to the pot. Stir thoroughly to combine all ingredients.
- Thicken the Chili: In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly add this to the chili, stirring constantly until fully incorporated. Simmer over low heat for 8 to 10 minutes until the chili has thickened to a creamy consistency. Season with salt and black pepper to taste.
Notes
- Adjust cayenne pepper to your desired spice level for milder or hotter chili.
- Fresh corn can be roasted before adding for a deeper flavor.
- For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
- Use bone-in chicken and simmer longer for richer flavor, if preferred.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.
