Mexican Street Corn White Chicken Chili
This Mexican Street Corn White Chicken Chili brings a delightful fusion of creamy, spicy, and tangy flavors that will warm you up on even the chilliest days.
Inspired by the traditional Mexican street corn (Elote), it’s a comforting soup that combines tender chicken.
sweet corn, a hint of spice, and fresh, vibrant ingredients. Perfect for a cozy dinner, this chili will soon become one of your go-to recipes.
Ingredients
4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups Chicken Bone Broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese (a blend of Monterey Jack and mild cheddar can also be used)
4 cloves of garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juice
3 tablespoons cornstarch
3 tablespoons water
Optional Toppings
Cotija cheese
Tortilla strips
Sliced avocado
Olive oil
Instructions
Start by seasoning your chicken breasts with salt, pepper, and a drizzle of olive oil. Heat a large pot over medium heat and cook the chicken.
until browned on both sides and fully cooked through. Once cooked, remove the chicken and shred it using two forks. Set it aside.
In the same pot, add a little more olive oil if necessary and sauté the chopped onion and diced jalapeno until softened and fragrant, about 5 minutes. Add in the minced garlic and cook for an additional minute.
Pour in the chicken bone broth, and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
While the broth simmers, in a small bowl, whisk together the cornstarch and water to create a slurry. Stir this into the soup mixture, which will help thicken the chili.
Continue to cook for an additional 5 minutes, stirring frequently.
Add the shredded chicken back into the pot, along with the frozen sweet corn. Stir to combine and cook until the corn is heated through.
Reduce the heat to low and stir in the sour cream, shredded cheese, oregano, chili powder, cilantro, and lime juice. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice.
Serve hot with optional toppings such as cotija cheese, bacon crumbles, tortilla strips, and sliced avocado for extra flavor and texture.
How to Make
To make this chili, start by cooking the chicken and seasoning it with simple salt and pepper. This initial step gives you flavorful chicken that will provide the base of the soup.
You want to cook the chicken until it’s golden on both sides to lock in juices. Once the chicken is done.
it’s important to shred it while it’s still warm, which helps it absorb all the flavors from the broth.
For the soup base, sautéing the onion, jalapeno, and garlic together helps develop a deep, rich flavor foundation. It’s essential to get the garlic aromatic without burning it to avoid any bitterness.
Once the broth is simmering, adding the cornstarch slurry will thicken the soup, giving it that creamy consistency typical of a white chicken chili.
You can adjust how thick you want it by adding more or less cornstarch.
When you add the sour cream and cheese, make sure to stir constantly to prevent curdling.
This step ensures the chili turns out smooth and creamy. You’ll also notice that the cheese melts beautifully into the soup, giving it an indulgent texture.
The final step of adding the cilantro and lime juice provides a refreshing contrast to the rich base. It’s best to stir in these ingredients at the end to preserve their fresh flavors.
The frozen sweet corn gives this dish that touch of sweetness, a signature element of street corn. It’s simple and convenient, and it adds just the right amount of crunch.
Don’t forget to top your chili with your favorite garnishes. The combination of cotija cheese, crispy bacon, and avocado creates a party of textures and flavors in every bite.
Variations
For a smoky twist, you could try adding chipotle peppers in adobo sauce or a dash of smoked paprika.
This will enhance the chili with a slightly spicy, smoky flavor that pairs well with the creamy base.
If you want to make this dish a bit heartier, you could add beans to the soup. White beans or black beans would complement the flavors of the chili perfectly.
For a dairy-free version, swap the sour cream and cheese for coconut milk and a dairy-free cheese alternative. This gives the chili a silky, creamy texture without any dairy.
If you prefer a vegetarian version, you can omit the chicken and substitute it with roasted cauliflower or mushrooms for a meaty texture.
If you like your chili with a little more heat, consider using a spicy pepper like serrano or Anaheim pepper instead of jalapeno, or add more chili powder.
For extra crunch, top the chili with homemade fried tortilla strips or crushed tortilla chips. The crunchiness adds a satisfying contrast to the creamy soup.
Another variation is to make it a slow cooker recipe. Simply add all ingredients (except the cornstarch slurry) to the slow cooker, cook on low for 4-6 hours, and then stir in the slurry at the end to thicken it.
Tips
If you prefer your chicken breast to be extra juicy, consider cooking it in a slow cooker or Instant Pot first before shredding it. This will yield tender, moist chicken that will blend perfectly into the chili.
Be sure to adjust the seasoning at the end. As the chili simmers, the flavors meld together, and you may want to add more lime juice or chili powder to suit your taste preferences.
If you don’t have chicken bone broth on hand, regular chicken broth works just as well. The bone broth gives the soup a deeper flavor, but both options are delicious.
For a thicker chili, you can always add extra cornstarch slurry or simmer the soup for a longer period to allow it to reduce.
Serve this chili with a side of warm, crusty bread or a simple salad to make a complete meal.
Fresh cilantro is a must, but if you’re not a fan, you can skip it and use parsley or green onions instead.
The chili can be stored in an airtight container in the fridge for up to 4 days. It also freezes well, so make a big batch and save some for later.
Conclusion
This Mexican Street Corn White Chicken Chili is a hearty, flavorful dish that combines the best of creamy soup and bold Mexican street food flavors.
With fresh ingredients, satisfying toppings, and a perfect balance of heat and creaminess, it’s a recipe you’ll come back to time and again.
Whether you’re serving it for a weeknight dinner or as a cozy dish for a gathering, this chili is sure to impress everyone with its unique twist on a classic.