Mexican Street Corn White Chicken Chili

$- 2 cups cooked shredded chicken - 2 cups corn kernels (fresh or frozen) - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup crema (Mexican sour cream) or regular sour cream - 1 cup shredded Monterey Jack cheese - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) This chili shines with its rich and warm flavors. The first star is the chicken. I love using cooked, shredded chicken for its tender texture. Corn adds a nice sweetness that balances the spices. You can use fresh or frozen corn, depending on what's available. Next, the white beans bring creaminess and protein. They soak up the chili's flavors well. Diced green chilies offer a mild heat. I enjoy the flavor they add without being too spicy. Onion and garlic provide a great base. They give the chili depth as they cook. Don't skip these two! Chicken broth ties everything together and keeps the chili moist. For spices, cumin and chili powder bring warmth. Smoked paprika gives a nice smokey taste. Always taste as you go and adjust salt and pepper. Finally, the crema makes this dish rich and creamy. You can also top it with Monterey Jack cheese for extra flavor. Fresh cilantro adds a burst of color and freshness, while lime wedges give a bright finish. Enjoy the layers of taste in every spoonful! {{ingredient_image_1}} - Heating the oil and sautéing onions: Start by heating a tablespoon of oil in a large pot over medium heat. Once hot, add the diced onion. Cook for about five minutes. You want the onion to turn soft and clear. - Adding garlic and other ingredients: Next, stir in three cloves of minced garlic. Cook for one to two minutes until it smells great. Now, add two cups of shredded chicken, two cups of corn, one can of white beans, and one can of diced green chilies. Mix everything well. - Seasoning and simmering the chili: Pour in four cups of chicken broth. Bring the mix to a simmer. Season with one teaspoon of ground cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Add salt and pepper to taste. Let it simmer for about 20 minutes. This allows all the flavors to come together nicely. - Incorporating crema and cheese: After 20 minutes, stir in half a cup of crema. You can use regular sour cream if you like. Then, mix in half of the shredded Monterey Jack cheese until smooth and creamy. - Adjusting seasoning: Taste your chili and adjust the seasoning. You may want to add more salt, pepper, or spices based on your preference. - Serving suggestions and presentation: Ladle the chili into bowls. Top with the remaining cheese and chopped cilantro for a fresh touch. Serve with lime wedges on the side. A squeeze of lime adds a zesty kick that completes this dish! - Choosing the right type of chicken: I always prefer using cooked shredded chicken. You can use rotisserie chicken for ease. It adds great flavor and saves time in the kitchen. - Best practices for flavor enhancement: Use fresh ingredients whenever you can. Fresh garlic and onions give the best taste. Adding lime juice at the end brightens the chili and brings out all the flavors. - Adjusting spice levels to taste: If you want a spicier chili, add more chili powder or fresh jalapeños. For a milder version, reduce the spices. Taste as you cook to find your perfect heat. - Accompaniments for the chili: Serve your chili with tortilla chips for a fun crunch. You can also pair it with warm bread or cornbread for a hearty meal. - Garnishing ideas for presentation: Top each bowl with a sprinkle of cheese and fresh cilantro. Add a lime wedge on the side for a pop of color and flavor. This makes your dish look great and appetizing! Pro Tips Use Fresh Corn: For the best flavor and texture, use fresh corn when it's in season. If using frozen, thaw and drain it well before adding. Adjust the Heat: If you like your chili spicier, add a chopped jalapeño or a sprinkle of cayenne pepper to the mix. Make It Ahead: This chili tastes even better the next day! Make it a day in advance and store it in the fridge to let the flavors meld. Garnish Creatively: Experiment with different toppings like avocado slices, crispy tortilla strips, or even a sprinkle of queso fresco for added flavor and texture. {{image_2}} If you want to mix it up, try different beans. Black beans or pinto beans work well. For cheese, you can swap Monterey Jack with cheddar or queso fresco. These changes keep the chili tasty and fun. You can also change the protein. Ground turkey or chicken provides a lighter option. For a vegetarian chili, use chickpeas or lentils. These swaps add flavor and fit many diets. Want to enhance the taste? Add more veggies! Bell peppers bring sweetness, while zucchini adds texture. You can toss in diced carrots or corn for extra crunch. Spices can elevate your chili, too. Try adding oregano or coriander for a fresh twist. A pinch of cayenne raises the heat, perfect for spice lovers. Experimenting with flavors keeps each bowl exciting! Store your leftover Mexican street corn white chicken chili in an airtight container. This helps keep it fresh. Let the chili cool down before sealing it. It lasts in the fridge for about 3 to 4 days. If you notice any strange smells or colors, toss it out. For freezing, divide the chili into single portions. Use freezer-safe containers or bags. This way, you can only thaw what you need later. It can stay fresh in the freezer for up to 3 months. To thaw, place the container in the fridge overnight. For reheating, warm it on the stove over low heat or microwave it until hot. Add a splash of broth if it seems too thick. Enjoy your tasty chili again! Yes, you can! To make this chili vegetarian, skip the chicken. Use vegetable broth instead of chicken broth. Add more beans, like black beans or kidney beans, to keep it hearty. You can also add extra corn for sweetness and texture. To spice up your chili, add more chili powder or diced jalapeños. You can also use hot sauce or fresh chili peppers. Start small, taste, and adjust until it’s just right for you. If you don’t have sour cream or crema, Greek yogurt works great. It adds a nice tang and creaminess. You can also use cottage cheese, blended until smooth, for a different twist. This blog post covered the essential ingredients and steps for a delicious chicken chili. You learned how to prepare, season, and serve it for the best taste. Remember to adapt the recipe with your favorite ingredients. Consider using different proteins or veggies for unique flavors. Finally, store any leftovers properly to enjoy later. Enjoy your cooking and share this hearty dish with friends or family for a satisfying meal. Your chili will not only warm your belly but also please your taste buds.$

Mexican Street Corn White Chicken Chili

A flavorful and creamy chili featuring shredded chicken, corn, and white beans, inspired by Mexican street corn.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked shredded chicken
2 cups corn kernels (fresh or frozen)
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) diced green chilies
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
to taste Salt and pepper
1/2 cup crema (Mexican sour cream) or regular sour cream
1 cup shredded Monterey Jack cheese
to taste Fresh cilantro, chopped (for garnish)
to taste Lime wedges (for serving)

Instructions

In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the shredded chicken, corn, white beans, and diced green chilies to the pot, mixing well.
Pour in the chicken broth and bring the mixture to a simmer.
Season the chili with cumin, chili powder, smoked paprika, salt, and pepper. Let it simmer for about 20 minutes to allow the flavors to meld.
After 20 minutes, stir in the crema and half of the shredded cheese until well combined and creamy.
Adjust seasoning to taste, adding more salt, pepper, or spices as desired.
Ladle the chili into bowls and top with the remaining cheese and garnish with chopped cilantro.
Serve with lime wedges on the side for a fresh squeeze of lime.

Notes

Adjust spices according to taste.

Keyword chicken, chili, corn, white beans