Hearty & Creamy Mexican Street Corn White Chicken Chili 🌽🥣🔥
1. Introduction
Discover the ultimate comfort food with this Hearty & Creamy Mexican Street Corn White Chicken Chili. Combining the rich flavors of Mexican street corn with tender white chicken and a luscious, creamy base, this chili is perfect for chilly evenings or potluck gatherings. It’s a delicious, filling dish that captures the vibrant flavors of Mexico while providing the warmth and heartiness of classic chili. Whether you’re a fan of chicken recipes or looking for a new dinner idea, this easy recipe will quickly become a family favorite.
2. Ingredients for Hearty & Creamy Mexican Street Corn White Chicken Chili
- 2 lbs boneless, skinless chicken breasts, chopped
- 1 can (15 oz) white kidney beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1 cup heavy cream or coconut milk for a dairy-free option
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Fresh lime wedges, for serving
3. How to Make Hearty & Creamy Mexican Street Corn White Chicken Chili
Step 1: Prepare the Ingredients
Start by dicing the chicken breasts, chopping the onion, and mincing the garlic. Prepare all your ingredients so you can cook efficiently.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Chicken
Add the chopped chicken to the pot, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. This step ensures the chicken is flavorful and tender.
Step 4: Add Spices and Corn
Stir in chili powder, cumin, smoked paprika, and a pinch of salt. Cook for 1 minute to toast the spices, then add the corn kernels and stir to combine.
Step 5: Pour in Broth and Beans
Pour in the chicken broth and add the drained white beans. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, allowing flavors to meld and chicken to cook through.
Step 6: Finish with Cream and Cheese
Stir in the heavy cream (or coconut milk) and shredded cheese until melted and smooth. Taste and adjust seasoning as needed. For an extra layer of flavor, add some freshly chopped cilantro.
4. Storage Tips for Leftover Mexican Street Corn White Chicken Chili
Store any leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals or warm on the stove over low heat, stirring occasionally. For longer storage, you can freeze the chili for up to 2 months. Thaw overnight in the fridge before reheating.
5. Serving Suggestions for Hearty & Creamy Mexican Street Corn White Chicken Chili
This hearty white chicken chili pairs beautifully with warm tortillas, crispy tortilla chips, or a side of Mexican rice. Garnish with extra cilantro, a squeeze of lime, and a sprinkle of cheese for added flavor. For a more filling meal, consider topping with sliced avocados or a dollop of sour cream.
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6. Frequently Asked Questions about Mexican Street Corn White Chicken Chili
Can I make this chili dairy-free?
Yes, substitute heavy cream with coconut milk or a dairy-free cream alternative. You can also skip the cheese or use dairy-free cheese options.
Can I use frozen chicken or pre-cooked chicken?
For best results, use raw chicken breasts. However, pre-cooked shredded chicken can be added during the final step to save time.
How long does it take to prepare this hearty white chicken chili?
The total cooking time is approximately 30-40 minutes, making it an easy weeknight dinner.
Is this chili spicy?
The spice level can be adjusted by adding more or less chili powder. For a milder flavor, reduce or omit the chili powder.
7. Kitchen tools that you might need for this recipe
- CAROTE Premium 16pc Nonstick Cookware Set: Make cooking and cleaning easier with high-quality nonstick cookware, perfect for simmering and sautéing this flavorful chili.
- Fullstar Ultimate Veggie Prep Master: Quickly chop vegetables and prepare ingredients with ease, saving time in the kitchen.
- Ninja SLUSHi Pro RapidChill Drink Maker: Chill your drinks or prepare cold beverages to serve alongside this spicy chili for a refreshing twist.
- Crock-Pot Family-Size Slow Cooker: If you’d like to make a slow-cooked version, this slow cooker can do the job effortlessly.
8. Conclusion
This Hearty & Creamy Mexican Street Corn White Chicken Chili is a perfect blend of comfort, flavor, and vibrant Mexican-style ingredients. Easy to prepare and customizable, it’s ideal for busy weeknights or casual gatherings. Whether you’re a fan of quick recipes or want to impress guests with genuine chili flavor, this dish hits the spot. Make a pot today and enjoy the bold flavors of Mexico in every spoonful!
Print
Hearty & Creamy Mexican Street Corn White Chicken Chili
Discover the hearty and creamy Mexican Street Corn White Chicken Chili, a flavorful comfort food combining tender white chicken, fresh corn, and smoky spices. Perfect for cozy evenings and family gatherings, this chili offers a vibrant taste of Mexico with rich, creamy textures and a hint of spice. Easy to make and highly customizable, it’s the ideal addition to your weeknight dinner lineup.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken breasts, chopped
- 1 can (15 oz) white kidney beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1 cup heavy cream or coconut milk for a dairy-free option
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Fresh lime wedges, for serving
Instructions
- Start by dicing the chicken breasts, chopping the onion, and mincing the garlic. Prepare all your ingredients for efficient cooking.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add chopped chicken to the pot, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Stir in chili powder, cumin, smoked paprika, and a pinch of salt. Cook for 1 minute to toast the spices. Add corn kernels and stir to combine.
- Pour in chicken broth and add drained white beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in heavy cream (or coconut milk) and shredded cheese until melted and smooth. Adjust seasoning and garnish with chopped cilantro if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese options.
- Pre-cooked shredded chicken can be added during the final step for quicker preparation.
- This chili keeps well stored in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg