Mexican Street Corn White Chicken Chili Recipe
Introduction
This Mexican Street Corn White Chicken Chili is a flavorful and comforting dish that combines tender chicken with sweet corn and a hint of spice. It’s perfect for a cozy dinner or a gathering with friends, offering a delicious twist on traditional chili.
Ingredients
- 2 chicken breasts or rotisserie chicken, shredded
- 1 yellow onion, diced
- 1 jalapeño, finely chopped
- 2 cloves garlic, minced
- 3 cups frozen corn
- 4 cups chicken bone broth (or chicken stock/broth)
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime (fresh or bottled)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Step 1: In a large pot, sauté the diced onion and jalapeño over medium heat until softened, about 5 minutes. Add the garlic and cook for another minute.
- Step 2: Stir in oregano, chili powder, salt, and pepper. Pour in the chicken bone broth and add the chicken breasts (or rotisserie chicken). Bring to a boil, then cover and simmer for 10-15 minutes until the chicken is cooked through.
- Step 3: While the chili simmers, combine cornstarch and water in a small bowl to make a slurry. This will help thicken the chili.
- Step 4: Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot along with frozen corn and lime juice. Stir in the cornstarch slurry and simmer for another 10 minutes to thicken and blend flavors.
- Step 5: Serve the chili hot, topped with your favorite garnishes.
Tips & Variations
- Use rotisserie chicken for a quicker version—add it after bringing the broth to a boil.
- Mix the cornstarch with water before adding to prevent clumping and ensure a smooth texture.
- Add black beans, diced sweet potatoes, or green onions for extra flavor and texture.
- Try swapping chicken for ground turkey or adding smoked paprika for a smoky twist.
- Top with crispy bacon crumbles, avocado slices, cotija cheese, shredded cheese, or tortilla strips to personalize your bowl.
- This chili can be cooked in a slow cooker: simmer veggies and broth on high for 2 hours, add the rest of the ingredients, then cook on low for 30-60 minutes.
Storage
Allow the chili to cool to room temperature, then store in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or on the stove over medium heat until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I add beans to this chili?
Yes, if you enjoy beans, cannellini beans are a great addition. Add them when you return the shredded chicken to the pot.
What is chili without beans called?
Chili without beans is often called Chile con carne or Texas chili. It typically features ground meat and spices without beans, delivering a hearty and spicy stew.
PrintMexican Street Corn White Chicken Chili Recipe
A flavorful and comforting Mexican Street Corn White Chicken Chili combining tender chicken, sautéed veggies, and creamy broth with bold seasonings. This easy-to-make chili is thickened with a cornstarch slurry and can be customized with a variety of toppings like bacon, avocado, and cotija cheese for a delicious twist on traditional chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Main Ingredients
- 2 chicken breasts or 2 cups shredded rotisserie chicken
- 1 yellow onion, diced
- 1 jalapeño, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups frozen corn
- 4 cups chicken bone broth (or chicken broth / stock)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime (about 2 tablespoons)
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional Toppings
- Bacon crumbles
- Tortilla strips
- Jalapeño slices
- Avocado slices
- Cotija cheese crumbles
- Shredded cheese
Instructions
- Sauté vegetables: In a large pot over medium heat, heat a bit of oil and add the diced yellow onion and chopped jalapeño. Cook until softened, about 3-4 minutes. Add minced garlic and sauté another 1 minute until fragrant.
- Add seasonings, broth, and chicken: Stir in oregano, chili powder, salt, and pepper. Pour in the chicken bone broth, then add the chicken breasts (or if using rotisserie chicken, wait to add it after boiling). Bring the mixture to a boil.
- Simmer chicken: Once boiling, cover the pot and reduce heat to simmer. Cook for 10-15 minutes until chicken is cooked through and tender.
- Make cornstarch slurry: While the chicken cooks, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl until smooth. This will thicken the chili later.
- Shred chicken: Remove the chicken breasts from the pot and place on a plate. Using two forks, shred the chicken finely. Return the shredded chicken to the pot along with frozen corn and lime juice.
- Thicken chili: Stir in the prepared cornstarch slurry, mixing well. Allow the chili to simmer on low for an additional 10 minutes, stirring occasionally, until slightly thickened and creamy.
- Serve: Spoon the chili into bowls and top with your favorite toppings such as bacon crumbles, tortilla strips, sliced jalapeño, avocado, cotija cheese, or shredded cheese.
Notes
- For a shortcut, use shredded rotisserie chicken instead of cooking chicken breasts yourself.
- Mix cornstarch with cold water before adding to the chili to avoid lumps and achieve a smooth texture.
- Add black beans or diced sweet potatoes for extra flavor and nutrition.
- Try smoked paprika or add smoked applewood bacon for a smoky depth.
- This recipe can be made in a slow cooker by cooking the initial ingredients on high for 2 hours, then adding remaining ingredients and cooking on low for 30-60 more minutes.
- Store leftover chili in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop or microwave.
Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, easy chicken chili, crockpot chicken chili, spicy chicken soup
