Mexican Street Corn White Chicken Chili is a delightful fusion of flavors that will transport your taste buds straight to a bustling street market in Mexico. Imagine the sweet, smoky corn mingling with tender chicken, all wrapped up in a creamy, spicy broth that will make your heart sing and your stomach dance. This dish is not just food; it’s an experience filled with laughter, warmth, and comfort.
I remember the first time I tasted a similar chili at a local food festival. I was skeptical at first—who puts corn in chili? But one spoonful later, and I was hooked! I can still hear the sizzling sounds of corn on the grill and smell the spices wafting through the air. Now, this Mexican Street Corn White Chicken Chili has become my go-to for family gatherings, game days, or any day that ends in “y.” Trust me; you’ll want to dive into this bowl of happiness!
Why You'll Love This Recipe
- This Mexican Street Corn White Chicken Chili is easy to prepare, making it perfect for busy weeknights or lazy weekends
- The flavor profile combines sweetness from corn and spiciness from jalapeños that will thrill your taste buds
- Its vibrant colors make this dish visually stunning and perfect for impressing guests
- Plus, it’s versatile enough to be served as a main dish or side at any gathering
Ingredients for Mexican Street Corn White Chicken Chili
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts are ideal; you can adjust based on how many hungry mouths you’re feeding.
Fresh Corn: Use sweet corn—either fresh off the cob or frozen works well. It adds sweetness and crunch.
Jalapeños: Adjust the heat level by using more or fewer jalapeños depending on your spice tolerance.
Onion: One medium onion adds aromatic depth to the chili; yellow or white onions work best.
Garlic: Fresh garlic cloves enhance flavor immensely; don’t skimp here!
Chicken Broth: Use low-sodium broth for better control over saltiness in your dish.
Cream Cheese: For creaminess that brings everything together beautifully.
Cumin and Chili Powder: These spices bring warmth and a touch of smokiness to balance out the sweetness of corn.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mexican Street Corn White Chicken Chili
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare Your Ingredients
Start by chopping your onion, garlic, and jalapeños. If you’re using fresh corn, cut it off the cob now while you imagine yourself at a sunny outdoor market.
Step 2: Sauté Time
In a large pot over medium heat, add a splash of oil and sauté your chopped onion until it’s translucent—about five minutes should do. Toss in garlic and jalapeños for another minute until they release their delightful fragrances.
Step 3: Add Chicken
Next, add those boneless chicken breasts into the pot. Pour in chicken broth until everything is just covered. Bring it to a simmer while you contemplate why you haven’t made this sooner.
Step 4: Spice It Up
Sprinkle in cumin and chili powder—this is where things get exciting! Let it bubble away for about twenty minutes until the chicken is cooked through.
Step 5: Shred That Chicken
Once cooked, remove the chicken breasts from the pot and shred them with two forks (or if you’re feeling fancy, use your stand mixer). Return shredded chicken back into the pot along with your fresh corn.
Step 6: Creamy Goodness
Finally, stir in cream cheese until it melts into that luscious broth like magic. Let everything simmer together for another ten minutes so those flavors can mingle like old friends at a reunion.
Transfer to bowls and top with cilantro or avocado if you’re feeling extra fancy! Enjoy every comforting spoonful of this savory delight that’s sure to please even the pickiest eaters around your dinner table!
You Must Know
- This delightful Mexican Street Corn White Chicken Chili captures the essence of street food in a comforting bowl
- Bursting with flavors, it’s perfect for any occasion, bringing warmth and joy to your dinner table while being easy to prepare and customize
Perfecting the Cooking Process
Begin by sautéing the chicken until it’s golden brown. While that happens, prepare your chili base with onions, garlic, and spices—let those aromas fill your kitchen! Once the chicken is cooked through, combine everything in one pot for a glorious fusion of flavors.
Add Your Touch
Feel free to swap out the chicken for turkey or even go vegetarian with beans. Toss in some fresh cilantro or a squeeze of lime for an extra zing! You can also adjust the spice level to suit your taste buds—go bold or keep it mild!
Storing & Reheating
Store leftover chili in an airtight container in the fridge for up to three days. To reheat, simply warm it gently on the stove or microwave until heated through—add a splash of broth if it thickens too much.
Chef's Helpful Tips
- Use bone-in chicken thighs for more flavor and moisture in your chili
- Always taste as you go; adjusting seasoning makes all the difference
- Don’t be afraid to experiment with toppings like avocado or queso fresco for added flair!
I remember the first time I made this Mexican Street Corn White Chicken Chili for my friends. Their faces lit up with joy as they took their first spoonfuls—it felt like I had just served them a warm hug on a chilly evening!
FAQs:
What is Mexican Street Corn White Chicken Chili?
Mexican Street Corn White Chicken Chili combines the rich flavors of traditional Mexican street corn with the comforting essence of white chicken chili. This dish features grilled corn, tender chicken, and a creamy base with spices that provide a delightful kick. It’s perfect for those chilly nights or gatherings where you want to impress your guests with something unique yet familiar.
How do I store leftover Mexican Street Corn White Chicken Chili?
To store leftover Mexican Street Corn White Chicken Chili, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to three days or frozen for up to three months. When reheating, ensure it reaches a safe temperature before serving. You can add a splash of broth if the chili thickens too much after storage.
Can I make Mexican Street Corn White Chicken Chili in advance?
Yes, making Mexican Street Corn White Chicken Chili in advance is a great idea! Prepare the chili up to two days ahead and store it in the refrigerator. The flavors will meld beautifully as it sits. If you prefer, you can also freeze it for later enjoyment. Just remember to thaw it overnight in the fridge before reheating.
What toppings go well with Mexican Street Corn White Chicken Chili?
Toppings enhance the flavor and presentation of your Mexican Street Corn White Chicken Chili. Consider garnishing with fresh cilantro, crumbled queso fresco, diced avocado, or lime wedges for a zesty kick. You can also add tortilla strips for crunch or a drizzle of sour cream for creaminess. These toppings will elevate your dish and make each bowl more appealing.
Conclusion for Mexican Street Corn White Chicken Chili:
In summary, Mexican Street Corn White Chicken Chili offers a delicious blend of flavors that merge traditional street corn elements with hearty chili. This dish is not only comfort food but also versatile enough for weeknight dinners or special occasions. With simple ingredients and easy preparation, it’s sure to become a family favorite. Enjoy this delightful recipe any time you’re craving something warm and satisfying!
Mexican Street Corn White Chicken Chili
- Total Time: 50 minutes
- Yield: Serves approximately 6
Description
Mexican Street Corn White Chicken Chili is a vibrant and comforting dish that combines the sweetness of grilled corn with tender chicken in a creamy broth. Infused with spicy jalapeños and aromatic spices, this recipe delivers a delightful bowl of flavor that’s perfect for cozy family dinners or festive gatherings. Easy to prepare, it promises to impress your guests while providing a satisfying meal that warms the soul.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh corn (off the cob or frozen)
- 2 jalapeños (diced)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Chop the onion, garlic, and jalapeños. If using fresh corn, cut it off the cob.
- In a large pot over medium heat, add oil and sauté the onion until translucent (about 5 minutes). Add garlic and jalapeños; cook for another minute.
- Add chicken breasts to the pot and pour in enough chicken broth to cover them. Bring to a simmer.
- Stir in cumin and chili powder; let simmer for about 20 minutes until chicken is cooked through.
- Remove chicken from the pot, shred it, and return it along with the corn.
- Stir in cream cheese until melted, then simmer for another 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
