Mexican Street Corn White Chicken Chili: Quick Comfort in 30 Minutes
This Mexican Street Corn White Chicken Chili is a delicious fusion of flavors inspired by the popular Mexican street corn (elote) and hearty chili. It’s a creamy, savory dish that brings warmth and comfort to your table. Perfect for busy weeknights, it combines tender chicken, zesty spices, and sweet corn, all in one delicious bowl.
Why You’ll Love It
There are plenty of reasons to enjoy this dish! First, it is incredibly satisfying, filled with protein from the chicken and fiber from the beans. It’s also a one-pot meal, which means less cleanup, making it a convenient option for anyone. The combination of spices creates a fiesta of flavors, and the creamy texture makes it comforting. Plus, you can easily customize it to match your family’s tastes.
Ingredients
To make this delightful chili, gather the following 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)
Substitutions & Key Variations
If you’re looking to adjust the recipe, here are some suggestions:
- Chicken: You can substitute shredded turkey or even use canned chicken.
- Beans: Feel free to use black beans or pinto beans instead of white beans.
- Spices: Adjust the spices based on your heat preference. Add more chili powder for extra kick or leave it out for a milder taste.
- Cream Cheese: Greek yogurt can be a lighter alternative to cream cheese.
Step-by-Step
Step 1: Sauté the Veggies
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 Flavors
Stir in the minced garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 1 minute until the spices become fragrant.
Step 3: Combine Main Ingredients
Add the shredded chicken, chicken broth, white beans, and corn to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
Step 4: Creamy Finish
Reduce the heat to low and stir in the sour cream and softened cream cheese until melted and fully combined.
Step 5: Final Touches
Add lime juice and adjust the seasoning to taste.
Success Tips
- Temperature: When simmering, keep it at a low heat to prevent the cream from curdling.
- Texture: For a thicker chili, let it simmer longer. For a thinner consistency, add more chicken broth.
- Common Mistakes: Don’t skip sautéing the spices with the garlic; it enhances the flavor! Also, be careful not to boil the chili after adding the cream products.
How to Serve
Serve this chili hot in bowls, garnished with crumbled cotija cheese, fresh cilantro, and an extra squeeze of lime for a zesty touch. This dish pairs wonderfully with tortilla chips or cornbread for an extra crunch.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. You can add a splash of chicken broth if it has thickened too much.
Frequently Asked Questions
How can I make this dish vegetarian?
Replace the chicken with additional beans or lentils and use vegetable broth instead of chicken broth.
Can I freeze the chili?
Yes! Let the chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw it in the fridge before reheating.
What can I substitute for cotija cheese?
You can use feta, queso fresco, or even shredded cheddar cheese as alternatives.
How spicy is this chili?
It’s mild to medium in spiciness, but you can adjust the chili powder according to your heat preference.
Is it gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. However, always check for cross-contamination.
Nutrition Notes / Equivalents
This dish is packed with protein, healthy fats, and fiber, making it a well-rounded meal. A single serving can provide a good balance of nutrients, including vitamins from corn and beans.
Conclusion
This Mexican Street Corn White Chicken Chili is more than just a meal; it’s an experience filled with vibrant flavors and textures that everyone will enjoy. It’s quick, easy, and so rewarding to make. Give it a try today, and don’t forget to share your experience!
Links to Related Recipes
- Spicy Chicken Tortilla Soup
- Creamy Avocado Chicken Enchiladas
- Cilantro Lime Rice
- Easy Tex-Mex Beef Casserole
Mexican Street Corn White Chicken Chili
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds flavor and texture
- 3 cloves garlic, minced For aromatic flavor
- 1 can diced green chiles (4 oz) Adds a mild spice
- 1 teaspoon ground cumin For warmth and complexity
- ½ teaspoon smoked paprika For a smoky flavor
- ½ teaspoon chili powder Adjust based on spice preference
- to taste Salt and pepper For seasoning as desired
- 3 cups cooked shredded chicken Rotisserie chicken works great
- 2 cups chicken broth For liquid base
- 1 can white beans (15 oz), drained and rinsed For protein and fiber
- 1 ½ cups frozen or canned corn Use frozen or canned for convenience
Creamy Ingredients
- ½ cup sour cream Adds creaminess and tang
- 4 oz cream cheese, softened For a rich texture
- ½ cup crumbled cotija or feta cheese For garnish and flavor
- 1 tablespoon lime juice Enhances freshness
Garnish
- to taste Fresh cilantro Optional, for garnish
- to taste Extra cheese Optional, for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Cook for about 1 minute until the spices become fragrant.
Cooking
- Add the shredded chicken, chicken broth, white beans, and corn to the pot. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
Final Touches
- Reduce the heat to low and stir in the sour cream and softened cream cheese until melted and fully combined.
- Add lime juice and adjust the seasoning to taste.