Mexican Street Corn White Chicken Chili

Mexican Street Corn White Chicken Chili is a delightful dish that beautifully combines the flavors of traditional Mexican street corn with the warmth of a comforting chili. This hearty meal is perfect for chilly evenings when you’re craving something filling and flavorful. With its creamy texture, spicy kick, and sweet corn, it’s sure to become a favorite in your household.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 350
• Protein: 25g
• Carbohydrates: 32g
• Fat: 15g
• Fiber: 5g
• Sugar: 2g
• Sodium: 800mg

Why Make This Mexican Street Corn White Chicken Chili

The combination of creamy soup and the sweet crunch of corn makes this dish stand out. It’s not only delicious but also quick to whip up, especially if you use pre-cooked rotisserie chicken. The spices and fresh toppings like cilantro and lime give it an authentic Mexican flavor that transports you straight to the street vendors of Mexico. This chili is perfect for family gatherings, game-day celebrations, or a cozy dinner at home.

How to Make Mexican Street Corn White Chicken Chili

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 can white beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Crumbled feta or cotija cheese, for garnish

Directions:

Step 1: Preparation

In a large pot, sauté the diced onion and minced garlic over medium heat until softened. This process releases their natural sweetness and enhances the flavor of your chili.

Step 2: Mixing

Add the shredded chicken, white beans, corn, chili powder, cumin, salt, and pepper. Stir to combine. Make sure all the ingredients are well mixed before moving to the next step to ensure every bite is full of flavor.

Step 3: Cooking

Pour in the chicken broth and bring to a simmer. This helps meld all the ingredients’ flavors together, creating a comforting broth that’s the base of your chili.

Step 4: Finishing

Reduce heat and stir in the heavy cream, allowing it to heat through for about 5 minutes. This will create a rich, creamy texture. Serve hot, garnished with fresh cilantro, crumbled cheese, and lime wedges to add a burst of freshness.

How to Serve Mexican Street Corn White Chicken Chili

Serve your chili in deep bowls, topped with a sprinkle of fresh cilantro, crumbled cheese, and a wedge of lime on the side. The lime juice adds a zesty kick, which brightens up the creamy richness of the dish. This chili pairs perfectly with crusty bread or tortilla chips for dipping.

How to Store Mexican Street Corn White Chicken Chili

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to enjoy it later, this chili is freezer-friendly. Just ensure it’s cooled down before transferring it to freezer bags or containers. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it up gently on the stovetop.

Expert Tips for Perfect Mexican Street Corn White Chicken Chili

• For a lighter version, you can substitute half-and-half for the heavy cream, or use coconut milk for a different flavor.
• Enhance the flavor further by adding a jalapeño or poblano pepper when sautéing the onion and garlic.
• If you want extra texture, try adding diced bell peppers along with the onions.
• Adjust the spice level by adding more chili powder or a dash of cayenne pepper.

Delicious Variations

• Vegetarian: Swap the chicken for extra beans or vegetables like zucchini and bell peppers.
• Spicy Kick: Add diced green chilies or a spicier bean variety for more heat.
• Cheesy Version: Stir in shredded cheese until melted for a gooier chili.

Frequently Asked Questions

• Can I use kidney beans instead of white beans?
  Yes, kidney beans can be a tasty substitute, though they will change the color and flavor slightly.

• What if I don’t have heavy cream?
  You can use whole milk or a milk substitute like almond milk, but the creaminess will be compromised.

• Can this recipe be doubled?
  Absolutely! Just make sure your pot is large enough to hold the increased volume.

• Is this chili gluten-free?
  Yes, all the ingredients listed are gluten-free. Just ensure your chicken broth is labeled as gluten-free.

• What can I serve on the side?
  Cornbread, rice, or a simple green salad make great accompaniments.

Conclusion

Mexican Street Corn White Chicken Chili is a comforting dish that combines the best of Mexican street food with a hearty chili. Whether you’ve got a crowd to feed or you’re simply enjoying a quiet night in, this recipe is easy to make and even easier to enjoy. With its rich flavors and creamy texture, I encourage you to try this dish and experience the warmth it brings to your table!

Mexican Street Corn White Chicken Chili

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• Author: lydia
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A delightful dish that combines the flavors of Mexican street corn with a comforting chili, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 2 cups shredded rotisserie chicken
• 1 can white beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Crumbled feta or cotija cheese, for garnish

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Instructions

1. In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
2. Add the shredded chicken, white beans, corn, chili powder, cumin, salt, and pepper. Stir to combine.
3. Pour in the chicken broth and bring to a simmer.
4. Reduce heat and stir in the heavy cream, allowing it to heat through for about 5 minutes.

Notes

For a lighter version, substitute half-and-half for the heavy cream or use coconut milk. Add jalapeño or poblano peppers for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg