Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Mexican Street Corn White Chicken Chili is a delightful blend of flavors that truly captures the essence of Tex-Mex cuisine. With its creamy texture and hints of spice, this chili is like a warm hug in a bowl. Picture tender chicken, sweet corn, and a medley of spices swirling together to create a dish that is both satisfying and comforting.
Table of Contents
I first stumbled upon this gem during a chilly evening craving something hearty yet refreshing. The juicy chicken and the vibrant corn create a flavor experience that’s simply irresistible. Plus, it’s a fantastic way to bring a bit of fiesta to your dinner table. Easy to whip up and loved by all, Mexican Street Corn White Chicken Chili will quickly become a staple in your home.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 30 minutes, it’s perfect for busy weeknights.
- Irresistible Flavor: The combination of smoky chipotle and vibrant corn will have your taste buds dancing.
- Eye-Catching Appeal: Its creamy texture and colorful toppings make it as delightful to look at as it is to eat.
- Flexible Serving: Ideal for cozy nights at home or as a crowd-pleasing dish at gatherings or potlucks.
- Diet-Friendly Options: You can easily make this gluten-free or adjust it for different dietary needs.
Ingredients You’ll Need
- 2 large, boneless skinless chicken breasts (about 1.5 lbs): Provides the chili with hearty protein and helps build a savory base. You can substitute with rotisserie chicken for convenience or shredded turkey.
- 3 ears corn on the cob husked (or 2½ cups corn kernels): Sweet corn adds a fresh, juicy element. Frozen corn works well too if fresh isn’t available.
- 2 tablespoons olive oil, divided: Used for grilling and sautéing, contributing a rich flavor. You could also use canola or avocado oil.
- 1 large yellow onion, diced: Adds sweetness and depth. If you prefer a milder flavor, use a sweet onion.
- 3-4 cloves garlic, minced: Fresh garlic infuses the dish with aromatic richness. Adjust according to your taste preference.
- 2-3 jalapeños, diced: Gives a spicy kick; remove seeds for a milder flavor. For less heat, use bell peppers.
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: Provides creaminess and protein. You can substitute with chickpeas if desired.
- 4 cups low-sodium chicken broth: The base of your chili. Homemade is great, but store-bought works perfectly for ease.
- 1 teaspoon ground cumin: Brings an earthy flavor, enhancing the overall depth. Alternatively, use coriander for a different flavor profile.
- 1 teaspoon smoked paprika: Adds a smoky flavor without the grill. Regular paprika is fine in a pinch.
- 1 teaspoon chipotle chili powder (plus more for serving): Introduces a delightful smokiness with subtle heat. Adjust based on your spice tolerance.
- ½ teaspoon kosher salt (plus more to taste): Elevates all the flavors. Fine sea salt or table salt can be used, but adjust accordingly.
- ½ teaspoon black pepper: Enhances flavor without overpowering. Freshly ground black pepper is best for a bold bite.
- 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): Adds creaminess and tang. If unavailable, mayonnaise can work as a substitute.
- 1 (4-ounce block) pepper jack cheese, shredded (about 1 cup): Provides a creamy texture with a spicy kick. Substitute with Monterey Jack for fewer heat levels.
- Juice of 1 lime: Brightens and balances the chili. If limes aren’t available, lemon juice can work too.
- Crumbled Cotija cheese: A flavorful topping adding a salty bite. Feta or queso fresco can be used as an alternative.
- Chopped fresh cilantro: Adds freshness and color, brightening the dish. If cilantro isn’t your thing, try parsley instead.
- Extra grilled corn kernels reserved from above: For garnishing, it adds a beautiful visual appeal and flavor contrast.
- Sliced or diced jalapeños: Perfect for those who love extra heat on top.
- Lime wedges: A zesty addition to each bowl.
- Sprinkle of Tajín seasoning: Adds an extra layer of lime and chili flavor; you can skip this if you prefer.
- Drizzle of adobo sauce (from canned chipotle peppers in adobo): A smoky enhancement; use sparingly if you’re sensitive to heat.
- Additional chipotle chili powder or smoked paprika: For those who want even more flavor complexity.
- Tortilla strips or crushed tortilla chips: Provides a crunchy contrast, elevating the overall experience.
How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Grill the Chicken & Corn: Brush the 2 large, boneless skinless chicken breasts and the 3 ears of corn with 1 tablespoon olive oil. Season lightly with salt and pepper. Grill over medium-high heat until the chicken is cooked through (about 5-7 minutes per side) and the corn is charred in spots (about 8-10 minutes), turning occasionally. Allow to cool, then dice or shred the chicken and cut the kernels off the corn cobs, reserving some for topping.
- Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and jalapeños; cook for about 3-4 minutes until softened. Stir in 3-4 cloves of minced garlic and cook for another minute until fragrant.
- Bloom the Spices: Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chipotle chili powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir and cook for 30 seconds to bring out the flavors.
- Build the Chili: Add the grilled chicken, most of the grilled corn (save a handful for topping), 1 can of drained and rinsed white beans, and 4 cups low-sodium chicken broth. Stir to combine and bring to a gentle boil. Reduce the heat and let it simmer uncovered for 15-20 minutes.
- Make It Creamy: Remove the pot from heat. Stir in 1 cup of Mexican crema (or a mix of ½ cup crema and ½ cup sour cream), 1 cup of shredded Pepper Jack cheese, and the juice of 1 lime until the cheese is melted and the chili is creamy and slightly thickened.
- Taste & Adjust: Sample the chili and add more salt, pepper, or lime juice if necessary. For an extra smoky-heat burst, consider swirling in a little adobo sauce or a sprinkle of Tajín at this stage.
- Serve & Top: Ladle the chili into bowls, topping with reserved grilled corn, crumbled Cotija cheese, chopped cilantro, sliced jalapeños, lime wedges, a sprinkle of Tajín, a drizzle of adobo sauce, and tortilla chips for a delightful crunch.
Storing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze Mexican Street Corn White Chicken Chili for up to 3 months; just be sure to let it cool completely before transferring it to freezer-safe containers. When it’s time to reheat, do so gently on the stovetop over low heat until warmed through, which should take about 10-15 minutes. Keep in mind that some texture may change slightly upon reheating, but a splash of broth or scoop of crema can revitalize it beautifully.
Chef’s Helpful Tips
- Avoid overcooking the chicken to keep it juicy; an instant-read thermometer should reach 165°F for safety.
- Fresh corn is delightful but frozen corn can save you prep time without sacrificing flavor; simply thaw before adding.
- For more depth, consider roasting the peppers before dicing them to deepen their flavor.
- Be cautious with the chipotle chili powder and adjust according to your family’s heat preference; always taste as you go.
- This chili is versatile—add black beans for an extra nutrition boost or sprinkle some extra cheese on top for an indulgent touch.
Mexican Street Corn White Chicken Chili is such a comforting bowl of goodness packed with flavor and textures that will warm your heart. Whether it’s a family gathering, game night, or cooking for yourself after a long day, this recipe has you covered. Feel free to get creative with your toppings and enjoy the vibrant flavors each bowl brings! Get ready to impress your family and friends with your culinary skills while creating scrumptious memories around the table!
Recipe FAQs
Can I make this chili in a slow cooker?
Absolutely! After grilling the chicken and corn, you can transfer the ingredients to a slow cooker. Let it cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream and cheese during the last 30 minutes for a creamy finish.
How can I make this chili vegetarian?
You can easily swap out the chicken for canned jackfruit or extra beans for protein. Add vegetable broth instead of chicken broth and feel free to use your favorite veggies for added nutrition and flavor.
Can I adjust the heat level in this recipe?
Definitely! If you’re sensitive to heat, use fewer jalapeños and omit the chipotle chili powder. You can always add hot sauce or additional spice after cooking to suit your taste.
What can I serve with this chili?
This chili pairs wonderfully with warm cornbread, tortilla chips, or a fresh salad. You could also serve it over rice for a heartier meal. Enjoy it however you like!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Mexican Street Corn White Chicken Chili combines tender chicken, sweet corn, and zesty spices for a hearty meal perfect for any occasion. A quick and flavorful dinner that everyone will love!
Ingredients
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- Sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- Additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush chicken breasts and corn cobs with 1 tablespoon olive oil; sprinkle with salt and pepper. Grill over medium-high heat until chicken is cooked through (5-7 minutes per side) and corn is charred in spots (8-10 minutes), turning occasionally. Let cool, then dice or shred chicken and cut kernels off the cobs (reserve some corn for topping).
- In a large Dutch oven or soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and jalapeños; cook for 3-4 minutes until softened. Stir in garlic and cook for 1 minute more.
- Add cumin, smoked paprika, chipotle chili powder, salt, and pepper. Stir and cook for 30 seconds to bring out the flavors.
- Add grilled chicken, most of the grilled corn (save a handful for topping), white beans, and chicken broth. Stir to combine. Bring to a gentle boil, reduce heat and simmer uncovered for 15-20 minutes.
- Remove pot from heat. Stir in Mexican crema (or crema/sour cream blend), shredded Pepper Jack cheese, and lime juice until the cheese is melted and chili is creamy and slightly thickened.
- Taste and adjust. Add more salt, pepper, or lime juice if desired. For extra smoky-heat, swirl in a little adobo sauce or sprinkle of Tajín now.
- Ladle chili into bowls. Top with reserved grilled corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, a drizzle of adobo sauce, and tortilla chips for crunch.
Notes
Feel free to adjust the level of spiciness by using fewer jalapeños or opting for milder varieties.
For a lighter version, you can substitute grilled chicken with shredded rotisserie chicken.
Tortilla chips are a great addition for crunch when serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
