Mexican Street Corn White Chicken Chili Recipe
Introduction
This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili. Combining tender shredded chicken, sweet corn, and a blend of spices, it brings the vibrant taste of Mexican street corn right to your bowl. It’s perfect for a comforting weeknight meal full of zest and warmth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups frozen or canned corn
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- Fresh cilantro and extra cheese for garnish (optional)
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Step 2: Add the minced garlic, diced green chiles, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir for 1 minute until the spices are fragrant.
- Step 3: Add the shredded chicken, chicken broth, white beans, and corn to the pot. Bring the mixture to a simmer and cook for 10 to 15 minutes to let the flavors meld.
- Step 4: Reduce the heat to low. Stir in the sour cream and softened cream cheese until they are melted and fully combined, creating a creamy texture.
- Step 5: Add the lime juice and taste the chili, adjusting salt and pepper as needed.
- Step 6: Serve the chili hot, garnished with crumbled cotija cheese, fresh cilantro, and extra lime wedges if desired.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper when cooking the garlic and spices.
- Use rotisserie chicken for a quick, flavorful shortcut that saves time.
- Substitute feta cheese if cotija is unavailable for a similar tangy finish.
- Swap out sour cream for Greek yogurt to add a bit more protein and a lighter tang.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. This chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili vegetarian?
Yes, simply omit the chicken and increase the quantity of white beans and corn for heartiness. You can also add diced bell peppers or zucchini for extra vegetables.
How spicy is this chili?
This chili has a mild to moderate spice level thanks to the chiles and chili powder. You can adjust the heat by adding more chili powder, a fresh jalapeño, or cayenne pepper if you prefer it spicier.
PrintMexican Street Corn White Chicken Chili Recipe
This Mexican Street Corn White Chicken Chili is a creamy, flavorful twist on traditional chili. Featuring tender shredded chicken, sweet corn, white beans, and a blend of spices with a hint of smoky paprika and cumin, this hearty soup combines the vibrant flavors of Mexican street corn in a comforting chili form. It’s perfect for a cozy meal and can be garnished with tangy cotija cheese and fresh cilantro for an authentic touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 1/2 cups frozen or canned corn
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup crumbled cotija or feta cheese
For Garnish
- 1 tablespoon lime juice
- Fresh cilantro (optional)
- Extra cotija cheese (optional)
Instructions
- Sauté the Onion: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Aromatics and Spices: Stir in minced garlic, diced green chiles, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook the mixture for about 1 minute until fragrant, making sure the spices are well incorporated.
- Add Main Ingredients: Add shredded chicken, chicken broth, drained white beans, and corn to the pot. Stir well to combine all ingredients and bring to a gentle simmer over medium heat.
- Simmer the Chili: Let the chili simmer uncovered for 10 to 15 minutes, allowing flavors to meld and the soup to slightly thicken.
- Incorporate Creamy Elements: Reduce the heat to low. Stir in the sour cream and softened cream cheese gradually until they are fully melted and incorporated into the chili, creating a creamy texture.
- Final Touches: Add lime juice to the pot and taste the chili. Adjust the seasoning with additional salt or spices if needed.
- Serve: Serve the chili hot, garnished with crumbled cotija cheese, fresh cilantro, and extra lime wedges if desired for added zest and authenticity.
Notes
- Using rotisserie chicken saves time and adds great flavor, but cooked shredded chicken from any source works well.
- For a spicier chili, add chopped jalapeños or more chili powder according to taste.
- Substitute cotija cheese with feta if cotija is unavailable; it gives a similar salty tang.
- Adjust the thickness by adding more chicken broth if you prefer a soupier chili.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
Keywords: Mexican street corn chili, white chicken chili, creamy chicken chili, rotisserie chicken recipe, easy chili recipe, spicy chicken soup
